Japanese Matcha Soufflé Pancakes

Japanese Matcha Soufflé Pancakes. Fluffy, sweet, soft and delicious. These pancakes are unlike your average pancake. Perfect as dessert or as a light breakfast. They’re dairy-free.

This is one of my favourite ways to have pancakes. They are so luxuriously soft and they melt in your mouth. It’s unlike any other pancake you’ve tried! A total must try.

The concept of these very soft pancakes originates from Japan. The Japanese love making many of their baked desserts into a soft and fluffy texture. I actually can’t wait to share more recipes like that with you.

Other Recipes You May Like!

Fluffy Japanese Souffle Pancakes
Fluffy Earl Grey Pancakes

On my blog, I share a vanilla version if you click here. It’s so delicious, especially if you’re not one for matcha.

This recipe was adapted from Just One Cookbook who is one of my favourite Japanese Recipe bloggers. I adapted her recipe to make mine dairy-free. I hope you check out here blog!

I’m scared of making “Soufflé” recipes

Anytime someone hears the word “Soufflé” they immediately think it’s challenging and think, “I can never make anything into a Soufflé so I give up”. Well I’m here to tell you that YOU CAN DO IT!

All it is whipped egg meringue whisked into a batter. You just need a good whisk or an electric whisk to save you time and wrist pain. Also a tip for making a good meringue is always tilt your large mixing bowl so that the egg mixture swishes within the bowl. This motion allows for more air to enter the meringue creating more air bubbles which is want you want.

Watch how I made this!

For this recipe

You will need:

• 2 eggs yolks and whites divided into separate bowls
• 2 tbsp oat milk
• 1/4 tsp vanilla extract
• 30 grams all-purpose flour sifted
• 1 tsp matcha powder sifted
• 1/2 tsp baking powder sifted
• 2 tbsp white granulated sugar
• 1 tbsp Avocado oil for cooking
• Water for steaming

Toppings

• Maple Syrup
• Fruit
• Dairy-free butter

You’ll also need a whisk as I mentioned above or an electric one.

Tips for a fluffy Souffle Pancake:

• Separate your egg whites from your egg yolks well. I mean well. Not a single trace of egg white should be left on the yolk. I do this by cracking the egg and then use my shells to pour the yolk into the other shell until all my egg whites have dropped into the bowl.
• When you whisk your meringue, I highly recommend an electric whisk. If you don’t have one, just be prepared to be whisking manually for awhile.
• When whisking your meringue, tilt your bowl so that more air is able to enter the egg white mixture creating more air bubbles.
• The meringue should have stiff peaks. What do I mean by “stiff peaks”? When you take your whisk out of the meringue the meringue should be stuck to the as if gravity does not exist.
• Once you whisk your meringue, take a dollop of it to wet your matcha batter. This loosens that batter up so it’s easier and takes less time to fold in your meringue.
• The more you fold your meringue, all the air bubbles will escape leaving you with flat pancakes. So try not to fold the batter or overstimulate it.
• Use a piping bag to pipe your batter into the pan. This gives the pancakes a taller fluffier shape.
• To cook your pancakes, do it over low heat and always steam cook them using a few drops of water and a lid. You want to cook each side until golden brown
• Keep the pan constantly moist with some drops of water. Or the pancakes will dry out.

Give it a try!

Well I hope you give my Japanese Matcha Soufflé Pancakes recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this recipe, please share it with your family and friends or on social media! Take a picture if you’ve made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

Disclaimer: I am not sponsored by the companies listed in this blog.

*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

Pin for later!

Print Pin

5 from 7 votes

Japanese Matcha Soufflé Pancakes

Japanese Matcha Soufflé Pancakes. Fluffy, sweet, soft and delicious. These pancakes are unlike your average pancake. Perfect as dessert or as a light breakfast.

Course Breakfast, Dessert

Cuisine Japanese

Keyword japanese matcha souffle pancakes, matcha pancakes, matcha souffle pancakes, pancakes, souffle pancakes

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6 small pieces

Author christieathome

Equipment

• whisk or electric whisk

Ingredients

• 2 eggs yolks and whites divided into separate bowls
• 2 tbsp oat milk
• 1/4 tsp vanilla extract
• 30 grams all-purpose flour sifted
• 1 tsp matcha powder sifted
• 1/2 tsp baking powder sifted
• 2 tbsp white granulated sugar
• 1 tbsp Avocado oil for cooking
• Water for steaming

Toppings

• Maple Syrup
• Fruit
• Dairy-free butter

Instructions

• In a mixing bowl, whisk the egg yolks until broken. Whisk in oat milk. Followed by vanilla extract until well combined. Sift in all-purpose flour, matcha and baking powder and whisk until smooth. Do not over mix.
• In another large mixing bowl, add egg whites. Whisk at a high speed with hand mixer. Gradually add about 1 tsp of sugar to the egg whites, whisk again. Repeat process until there is no sugar left and stiff peaks have formed.

  Tip: to test if meringue is stiff enough, dip whisk into the meringue and lift it out of the bowl. If meringue does not drip, it is stiff enough. This is important to creating soft fluffy pancakes.
• Add 1 dollop of meringue into matcha batter. Whisk until the matcha batter is liquidy. Then gently whisk in the remaining meringue into the egg yolk mixture. Whisk mixture 5-6 times. Then softly fold with a spatula until combined. Do not over stimulate the batter.
• Pour batter into a piping bag.
• In a non-stick griddle set on low heat, lightly grease with avocado oil. Once griddle is hot, pipe about 1/4 cup of batter into pan.
• Spoon 1 teaspoon of water in empty surrounding spaces of griddle. Cover with a lid. Keep adding water to keep cakes moist. Cook pancakes for 4 minutes on one side. Then pipe a bit more on top of your pancakes to make them taller.
• Cook for another 2-3 minutes until that layer is cooked. Then flip and cook on the other side for 6 minutes until golden brown. Keep pancakes moist by spooning more water in and steaming the cakes.
• Serve with dairy-free butter, maple syrup and fruit. Enjoy!

Notes

Adapted from Just One Cookbook

Suggested Equipment