Try this easy Matcha Soufflé Pancake recipe and have a sweet, delicious, and delightful breakfast or brunch with the family. Start your day with these thick, soft, and fluffy pancakes with matcha flavor, and enjoy them in whatever way you want!
What is Matcha Soufflé Pancake?
This Matcha Soufflé Pancake is an easy and delicious breakfast recipe made of soufflé pancakes with an added matcha powder that makes a green hue to the pancakes.
Matcha is a powdered green tea and souffle pancakes are thicker, airy, and pillowy pancakes that are incredibly popular in Japan.
The difference between soufflé pancakes with regular pancakes is the use of a smaller amount of flour and the egg whites are whipped with cream of tartar until they form a glossy, thick meringue, which is then combined with a batter made with the yolks.
This souffle technique makes the pancakes airy, fluffy, sweet, and absolutely delightful!
This easy matcha soufflé pancake recipe is a great option for breakfast, brunch, or snacks, and a perfect treat for matcha lovers out there.
You can eat these pancakes whichever way you want. You can either top them with whipped cream, honey or maple syrup, chocolate sauce, or caramel sauce.
You can also garnish them with nuts and fresh fruits that will complete the dish perfectly. Give this a try and enjoy!
Health Benefits of Matcha:
- Promotes heart health.
- It enhances brain function.
- Reduces the risk of liver disease.
- Aids in the reduction of cell damage.
- May help in the prevention of chronic disease.
Tips and Procedures:
- Plant-based milk such as coconut milk or soy milk can be substituted with dairy milk.
- Alternatively, almond flour can be used instead of cake flour.
- Before placing the egg whites into the bowl, make sure to wipe it clean. A single droplet of water can ruin the souffle.
- The egg whites must be whipped until stiff peaks form. The pancakes won’t rise properly if you don’t beat them well enough.
- For a vegan version, you can whip aquafaba (the liquid from a can of chickpeas) instead of whipped egg whites.
- Make sure to cook the pancakes over medium-low heat. If the temperature is too high, the pancakes will burn before the center is cooked.
- Feel free to use ring molds to form your pancake in uniform sizes.
- You can garnish the pancakes with your favorite syrup , butter, and fruits.
- Storage: It is best to consume these fluffy soufflé pancakes immediately. However, if there are leftovers, they can be kept in an airtight container and put in the fridge for up to 3 days. Make sure to reheat in a microwave oven before serving.
How to Make Fluffy Matcha Soufflé Pancakes:
Listed below are all the ingredients you will need:
- large eggs
- whole milk
- vanilla extract
- cake flour
- granulated white sugar
- baking powder
- matcha green tea powder
- cream of tartar
- vegetable oil
In a large bowl, add egg yolks, whole milk, and vanilla extract, and mix until just combined. Next, add cake flour, sugar, baking powder, and matcha powder into the egg mixture and whisk together until fully incorporated and set aside:
In a stand mixture, pour the egg whites and cream of tartar and beat until doubled in size or until it reaches medium peaks. Slowly add the egg whites into the egg yolk mixture and fold until fully combined:
Pour half of the oil into a nonstick skillet over medium-low heat, and wait a couple of minutes for the oil to heat up. Then scoop out ⅓ cup of the pancake batter and place it on the pan, then pour half of the water and allow it to steam for a couple of minutes. Flip the pancakes and continue cooking for another minute:
Remove and continue with the remaining pancake batter and serve immediately. Enjoy!
Frequently Asked Questions:
Reheat them in the microwave for a few seconds. You may also allow the frozen pancakes to thaw at room temperature before placing them in a 350°F preheated oven for 3-4 minutes.
No, the pancake batter should be used immediately. You can’t keep the batter in the fridge because of the added air in the process.
They are made with eggs, sugar, milk, and vanilla using soufflé techniques in which egg whites are whipped up with sugar into a glossy, thick meringue, then gently folded with a batter made with the yolks.
Fluffy Matcha Soufflé Pancakes
- 4 large eggs, separate egg whites and egg yolks
- ½ cup whole milk
- ½ teaspoon vanilla extract
- 1 cup cake flour
- ½ cup granulated white sugar
- 1 teaspoon baking powder
- 1 tablespoon matcha green tea powder
- ½ teaspoon cream of tartar
- ⅙ cup vegetable oil
- 2 tablespoons water for steaming
- In a large bowl, add egg yolks, whole milk, vanilla extract, and mix until just combined.
- Next add cake flour, sugar, baking powder, and matcha powder into the egg mixture and whisk together until fully incorporated and set aside.
- In a stand mixture, pour the egg whites and cream of tartar and beat until doubled in size or until it reaches medium peaks.
- Slowly add the egg whites into the egg yolk mixture and fold until fully combined.
- Pour half of the oil in nonstick skillet over medium low heat, wait a couple of minutes for the oil to heat up.
- Then scoop out ⅓ cup of the pancake batter and place on pan, then pour half of the water and allow it to steam for a couple of minutes.
- Flip the pancakes and continue cooking for another minute.
- Remove and continue with the remaining pancake batter and serve immediately.