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Fluffy Japanese Soufflé Pancakes Recipe with Easy Matcha Syrup

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These fluffy Japanese soufflé pancakes are light, airy, and topped with a vibrant matcha syrup that adds a unique and comforting flavor. Perfect for brunch or a special breakfast treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons granulated sugar (for batter)
  • 3 large eggs, separated (room temperature)
  • 1/2 cup (120 ml) whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons vegetable oil or melted butter (for pan)
  • 1/2 cup (120 ml) water (for matcha syrup)
  • 1/3 cup (65g) granulated sugar (for matcha syrup)
  • 1 tablespoon matcha green tea powder
  • 1 teaspoon lemon juice (optional)
  • Optional toppings: whipped cream, fresh berries (strawberries or blueberries), powdered sugar for dusting

Instructions

  1. In a medium bowl, sift together 1 cup (120g) all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Set aside. (5 minutes)
  2. Carefully separate 3 large eggs into two bowls—yolks in one, whites in another. Ensure no yolk gets into the whites. (3 minutes)
  3. To the bowl with the egg yolks, add 1/2 cup (120 ml) whole milk, 1 teaspoon vanilla extract, and 2 tablespoons granulated sugar. Whisk until smooth and combined. (2 minutes)
  4. Slowly add the flour mixture to the yolk mixture, stirring gently until just combined. Some lumps are okay. (2 minutes)
  5. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add 2 tablespoons granulated sugar and continue beating to stiff peaks. Whites should be glossy and hold shape. (7-10 minutes)
  6. Gently fold about one-third of the whipped egg whites into the batter to lighten it. Then fold in the remaining whites carefully using a spatula with a gentle under-and-over motion. Avoid deflating the mix. (3 minutes)
  7. Preheat a non-stick frying pan over low heat and lightly grease with vegetable oil or melted butter. If using ring molds, grease inside as well. (3 minutes)
  8. Spoon batter into the pan or molds, filling each about 3/4 full. Cover the pan with a lid and cook for about 4-5 minutes until the bottom is golden and the top starts to set but is still jiggly. Carefully flip with a spatula, cover again, and cook for another 4 minutes. Lower heat if needed. (10 minutes)
  9. While pancakes cook, combine 1/2 cup (120 ml) water and 1/3 cup (65g) sugar in a small saucepan. Heat gently until sugar dissolves. Remove from heat and whisk in 1 tablespoon matcha powder until smooth. Add 1 teaspoon lemon juice if desired. Let cool slightly. (5 minutes)
  10. Stack pancakes on plates, drizzle generously with matcha syrup, and add optional toppings like whipped cream or fresh berries. (2 minutes)

Notes

Use a low flame and cover the pan with a lid to cook pancakes evenly without burning. Be gentle when folding whipped egg whites to keep the batter airy. Let batter rest for 5 minutes before cooking to hydrate the flour. Ring molds help achieve tall pancakes but are optional. Matcha syrup can be stored in the fridge for up to a week. Leftover pancakes keep in the fridge for 2 days and reheat gently.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, matcha syrup, brunch recipe, easy pancakes, Japanese breakfast, airy pancakes

Find it online: https://elvafood.com/fluffy-japanese-souffl-e-pancakes-recipe-with-easy-matcha-syrup/