A pillowy-soft, airy matcha soufflé pancake topped with a generous cloud of whipped cream and a delicate dusting of earthy matcha powder. This light and elegant dessert captures the essence of Japanese confectionery with its subtle green tea aroma and irresistible melt-in-your-mouth texture.

Why You’ll Love This Recipe

This matcha Japanese soufflé pancake is the perfect fusion of flavor and texture. With its towering height and tender crumb, it feels like biting into a sweet, matcha-scented cloud. The gentle bitterness of matcha balances the sweetness of the pancake and whipped cream beautifully. Whether you are a green tea enthusiast or simply looking to impress with a unique dessert, this recipe offers an exquisite, café-quality treat that can be recreated at home.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 large eggs (separated)
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1 tablespoon sugar (for yolk mixture)
• 2 tablespoons sugar (for meringue)
• 1 teaspoon matcha powder (plus extra for dusting)
• 1/4 teaspoon cream of tartar
• Whipped cream for topping

Directions

1. In a bowl, whisk together the egg yolks, milk, vanilla extract, and 1 tablespoon of sugar until smooth.
2. Sift the flour and matcha powder into the yolk mixture and gently fold until fully combined.
3. In a clean, dry bowl, beat the egg whites with cream of tartar until foamy.
4. Gradually add 2 tablespoons of sugar while beating until stiff peaks form.
5. Gently fold the meringue into the yolk mixture in three additions, taking care not to deflate the batter.
6. Heat a non-stick pan over low heat and lightly grease it.
7. Spoon the batter into a tall mound on the pan, cover with a lid, and cook for about 5-6 minutes.
8. Carefully flip the pancake, cover again, and cook for another 4-5 minutes until the pancake is fully cooked through and bouncy.
9. Transfer the soufflé pancake onto a serving plate.
10. Top with whipped cream and dust with additional matcha powder before serving immediately.

Servings and timing

This recipe yields 1 large soufflé pancake or 2 smaller ones.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Variations

• Substitute cocoa powder for matcha to create a chocolate soufflé pancake.
• Add a touch of lemon zest to the batter for a refreshing citrus twist.
• Top with fresh berries for added color and flavor.
• Incorporate a filling of sweet red bean paste for a traditional Japanese touch.
• Replace whipped cream with a scoop of vanilla ice cream for a more decadent experience.

Storage/Reheating

Soufflé pancakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a microwave for 15-20 seconds to maintain some of the fluffiness. Note that reheating may cause a slight loss in texture and height.

FAQs

Why is my soufflé pancake flat?

Overmixing the batter or not properly beating the egg whites to stiff peaks can cause the pancake to flatten.

Can I make the batter ahead of time?

No, it is best to cook the batter immediately after mixing to maintain maximum fluffiness.

What is the best matcha powder for this recipe?

Use culinary-grade matcha powder for baking and desserts for the best color and flavor.

How do I know when the pancake is ready to flip?

The pancake should look set around the edges and hold its shape when gently lifted with a spatula.

Can I cook multiple pancakes at once?

It is better to cook one at a time unless you have a large pan with enough room, as the pancakes need space to expand.

How do I achieve a perfectly tall pancake?

Use a ring mold to help contain and lift the batter if you want an even taller pancake.

What kind of pan should I use?

A non-stick pan with a lid is ideal to ensure even cooking and easy flipping.

Can I omit the cream of tartar?

You can, but the cream of tartar stabilizes the egg whites, helping to maintain the pancake’s height.

Can I sweeten the whipped cream?

Yes, add a little powdered sugar to the whipped cream if you prefer a sweeter topping.

Is it necessary to cover the pan while cooking?

Yes, covering the pan traps steam and ensures the pancake cooks evenly and remains moist and fluffy.

Conclusion

The Matcha Japanese Soufflé Pancake is a charming, elegant dessert that captures the beauty of light and fluffy textures with the earthy depth of matcha. Simple yet sophisticated, this delightful treat is a perfect way to elevate your dessert repertoire and impress guests with its café-style presentation and irresistible flavor.

Matcha Japanese Soufflé Pancake

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 pancakes
• Category: Dessert, Breakfast, Brunch
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

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Description

Delight in the heavenly softness of a Matcha Japanese Soufflé Pancake — a tall, fluffy, cloud-like dessert topped with whipped cream and a dusting of vibrant matcha powder for an elegant green tea twist. Keyword: matcha Japanese soufflé pancake

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Ingredients

• 2 large eggs (separated)

• 2 tablespoons milk

• 1/2 teaspoon vanilla extract

• 1/4 cup all-purpose flour

• 1 tablespoon sugar (for yolk mixture)

• 2 tablespoons sugar (for meringue)

• 1 teaspoon matcha powder (plus extra for dusting)

• 1/4 teaspoon cream of tartar

• Whipped cream for topping

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Instructions

• In a bowl, whisk together the egg yolks, milk, vanilla extract, and 1 tablespoon sugar until smooth.

• Sift the flour and matcha powder into the yolk mixture and gently fold to combine.

• In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add 2 tablespoons sugar while beating until stiff peaks form.

• Gently fold the meringue into the yolk mixture in three parts, taking care not to deflate the batter.

• Heat a non-stick pan over low heat and lightly grease it.

• Spoon the batter into a tall mound, cover with a lid, and cook for about 5-6 minutes.

• Carefully flip the pancake, cover again, and cook for another 4-5 minutes until cooked through and bouncy.

• Transfer the pancake onto a serving plate, top generously with whipped cream, and dust with extra matcha powder.

• Serve immediately for the ultimate fluffy texture!

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Notes

• For extra matcha flavor, sift a little matcha powder into the whipped cream.

• If your batter feels too loose, chill it briefly before cooking to help maintain the height.

• Cook low and slow to avoid browning too quickly and keep the soufflé texture.