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Fluffy Japanese Soufflé Pancakes with Matcha Powdered Sugar

Japanese soufflé pancakes - featured image
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These fluffy Japanese soufflé pancakes feature a cloud-like texture and are dusted with vibrant matcha powdered sugar, creating a perfect balance of airy softness and subtle sweetness.

Ingredients

Scale
  • 3 large eggs, separated (room temperature)
  • 1/4 cup (60 ml) whole milk
  • 1/2 cup (60 g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 3 tablespoons granulated sugar, divided
  • 1 teaspoon vanilla extract
  • Unsalted butter, for greasing the pan
  • 1 tablespoon matcha powder, sifted
  • 2 tablespoons powdered sugar, for dusting
  • Optional: pinch of salt

Instructions

  1. Sift together 1/2 cup all-purpose flour and 1/2 teaspoon baking powder in a medium bowl. Set aside.
  2. Carefully separate 3 large eggs into two bowls: yolks in one, whites in another, ensuring no yolk mixes into the whites.
  3. To the egg yolks, add 1/4 cup whole milk, 1 teaspoon vanilla extract, and 1 tablespoon granulated sugar. Whisk until smooth. Slowly fold in the sifted flour mixture until just combined, avoiding overmixing.
  4. Using an electric mixer, beat the egg whites on medium speed until foamy. Gradually add the remaining 2 tablespoons granulated sugar, then increase speed to high and beat until stiff peaks form.
  5. Gently fold one-third of the whipped egg whites into the yolk batter to lighten it, then carefully fold in the remaining whites using a spatula in a circular motion.
  6. Preheat a non-stick skillet over low heat and lightly grease with unsalted butter. Grease ring molds if using.
  7. Spoon the batter into the skillet or molds, shaping into thick rounds about 3 inches wide. Cover the skillet with a lid and cook for 4-5 minutes until bottoms are golden and edges begin to set.
  8. Carefully flip each pancake and cook another 4-5 minutes with the lid on until cooked through but still soft.
  9. Remove pancakes and stack on plates. Sift 1 tablespoon matcha powder together with 2 tablespoons powdered sugar over the top.
  10. Serve immediately, optionally with maple syrup or whipped cream.

Notes

Whip egg whites to stiff peaks for best fluffiness. Fold gently to avoid deflating batter. Cook on low heat with lid on to trap steam and ensure even cooking. Ring molds help shape tall pancakes but are optional. Use fresh eggs and grease-free bowls for whipping egg whites.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, matcha powdered sugar, breakfast, brunch, easy recipe

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