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Fluffy Japanese Soufflé Pancakes Recipe with Matcha Syrup and Whipped Cream

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Light, airy Japanese soufflé pancakes topped with a smooth matcha syrup and fluffy whipped cream, perfect for a cozy brunch or dessert.

Ingredients

Scale
  • 2 large eggs, separated (room temperature)
  • 3 tablespoons all-purpose flour (sifted)
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon cream of tartar (optional)
  • 1/4 cup whole milk (or any milk of choice)
  • 1/2 teaspoon vanilla extract
  • Butter or oil for greasing the pan
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • 1 teaspoon matcha green tea powder
  • 1/2 cup heavy whipping cream, chilled
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Separate the egg whites and yolks into two clean bowls, ensuring no yolk mixes with the whites. (5 minutes)
  2. To the yolks, add milk and vanilla extract. Whisk gently until combined. Sift in the flour and whisk again until smooth. Set aside. (5 minutes)
  3. Add cream of tartar (if using) to the egg whites. Beat with an electric mixer on medium speed until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form. (7-10 minutes)
  4. Fold about one-third of the egg whites gently into the yolk batter to lighten it. Then fold in the remaining egg whites carefully in batches to keep the batter light and fluffy. (5 minutes)
  5. Preheat a non-stick skillet over low heat and lightly grease with butter or oil. (2 minutes)
  6. Using a large spoon or ice cream scoop, drop batter into the pan forming thick rounds about 3-4 inches wide and 1.5-2 inches tall. Cover with a lid and cook for 4-5 minutes until bottoms are golden and pancakes have risen. Flip carefully, cover again, and cook for 3-4 minutes until cooked through and springy. (10-12 minutes)
  7. While pancakes cook, combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves, then whisk in matcha powder until smooth. Remove from heat and keep warm. (5 minutes)
  8. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until serving. (5 minutes)
  9. Serve pancakes stacked on plates, drizzle generously with matcha syrup, and top with a dollop of whipped cream. Enjoy immediately.

Notes

Use a gentle folding motion to keep the batter airy. Cook pancakes on low heat with a lid to trap steam and ensure even cooking. If batter is too runny, sift in a little extra flour. Avoid flipping too soon to prevent collapse. Matcha syrup can be made ahead and stored in the fridge; warm before serving. For dairy-free, substitute milk with almond or oat milk and use coconut cream for whipped topping.

Nutrition

Keywords: soufflé pancakes, Japanese pancakes, matcha syrup, whipped cream, fluffy pancakes, brunch recipe, easy pancakes

Find it online: https://cooksybite.com/fluffy-japanese-souffl-e-pancakes-recipe-with-matcha-syrup-and-whipped-cream-easy-and-perfect/