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Matcha Soufflé Pancakes Recipe

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4.3 from 14 reviews

These Matcha Soufflé Pancakes are irresistibly airy and fluffy, giving you a cloud-like texture infused with the delicate flavor of Japanese green tea powder. Perfect for a Sunday brunch, these pancakes are topped with homemade whipped cream, maple syrup, and an extra dusting of matcha powder for a beautiful, flavorful breakfast treat.

Ingredients

Matcha Soufflé Pancakes

  • 2 large eggs (50 g each without shell)
  • 2 Tbsp whole milk
  • ¼ tsp pure vanilla extract
  • 30 g cake flour (¼ cup minus 1 tsp; sifted)
  • 1 tsp matcha (green tea powder) (2 g)
  • ½ tsp baking powder (1 g)
  • 2 Tbsp sugar
  • 1 Tbsp neutral oil
  • 2 Tbsp water (for steaming)

Fresh Whipped Cream (optional)

  • ½ cup heavy (whipping) cream
  • 1½ Tbsp sugar

Toppings

  • 1 Tbsp confectioners’ sugar
  • Maple syrup
  • Fresh berries (strawberries, blueberries, etc.; optional)

Instructions

  1. Prepare the whipped cream (optional): Set an ice bath by filling a large bowl with ice water and resting a medium bowl on top. Add ½ cup heavy cream and 1½ Tbsp sugar to the cold bowl. Whisk at high speed until medium to firm peaks form. Keep chilled until serving.
  2. Separate eggs and chill whites: Separate the 2 eggs into yolks and whites. Place egg whites into a bowl and freeze for 15 minutes to partially freeze them, which helps achieve a perfect meringue.
  3. Mix egg yolk batter: Add 2 Tbsp whole milk and ¼ tsp vanilla extract to yolks. Whisk until thick and frothy. Sift together 30 g cake flour, 1 tsp matcha powder, and ½ tsp baking powder, then whisk into the yolk mixture until just combined. Avoid overmixing.
  4. Make the meringue: Remove egg whites from freezer (should be half frozen). Beat on medium-low until frothy, gradually adding 2 Tbsp sugar in thirds. Increase speed to high and beat to stiff peaks—glossy texture and peaks that stand straight or slightly fold at tips.
  5. Heat frying pan: Warm a 12-inch nonstick skillet over the lowest heat setting until the surface reaches 300ºF (150ºC). Brush lightly with 1 Tbsp neutral oil, then wipe excess with a paper towel to avoid spotty frying.
  6. Combine meringue and batter: Fold one-third of the meringue into the yolk mixture by whisking to lighten. Gently fold half of remaining meringue using a whisk to retain air bubbles. Finally, fold in the rest of the meringue gently until fully combined and smooth.
  7. Form pancakes: Keep pan heated at 300ºF (150ºC) on low. Using a ladle (~2–3 Tbsp), pile batter into tall mounds—start with two scoops per pancake for three pancakes. Add a third scoop once the surface feels slightly dry.
  8. Steam cook pancakes: Add 1 Tbsp water into three empty pan spaces and cover with a lid. Cook for 6–7 minutes on low heat to steam and set the pancakes. After 2 minutes, add a final scoop on each pancake to build height. Add more water if evaporated and cover.
  9. Flip pancakes: After 6–7 minutes, gently loosen and flip each pancake using a rolling motion with an offset spatula. Add another 1 Tbsp water to empty pan spots, cover, and cook the other side for 4–5 minutes on lowest heat.
  10. Serve: Plate pancakes and top with fresh whipped cream, fresh berries, a dusting of confectioners’ sugar and matcha powder, and drizzle maple syrup. Enjoy immediately for best texture.
  11. Store leftovers: Store pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid deflating.

Notes

  • Use the fluff and sprinkle method or weigh flour for accuracy to avoid dense pancakes.
  • Partially freezing egg whites helps create a stable meringue for fluffy texture.
  • Beat egg whites to stiff peaks but avoid overbeating, which can cause graininess and deflation.
  • Cook pancakes slowly over low heat with steaming water to keep them moist and prevent collapsing.
  • Do not rush flipping; wait until pancakes can be gently moved to avoid cracks.
  • Best eaten fresh; stored leftovers may lose fluffiness.

Find it online: http://bitezly.com/matcha-souffle-pancakes-recipe/