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Heavenly Fluffy Matcha Soufflé Pancakes

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These pancakes are incredibly fluffy and infused with matcha, offering a unique flavor profile that balances earthy, sweet, and slightly bitter notes. Perfect for a special breakfast treat, they are quick to make and sure to impress.

Ingredients

Scale
  • For the Pancake Batter:
  • 2 large eggs, separated
  • 2 tablespoons granulated sugar (plus extra for egg whites)
  • 1 tablespoon milk
  • 1 tablespoon vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon matcha powder (high-quality)
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • For the Garnish (optional):
  • Powdered sugar, for dusting
  • Fresh whipped cream
  • Fresh berries (strawberries, blueberries, or raspberries)
  • Additional matcha powder

Instructions

  1. Start by separating the egg yolks from the whites. Ensure no yolk gets into the whites, as this can prevent them from whipping properly. Place the whites in a clean, dry bowl.
  2. In another bowl, whisk together the egg yolks, granulated sugar (2 tablespoons), milk, vegetable oil or melted butter, and vanilla extract until the mixture is smooth and creamy. This should take about 2 minutes.
  3. Next, sift in the matcha powder, all-purpose flour, baking powder, and a pinch of salt into the yolk mixture. Gently fold these dry ingredients into the wet mixture until just combined. Avoid over-mixing; a few lumps are okay.
  4. Now, prepare to whip the egg whites. Using a hand mixer or stand mixer, beat the egg whites on medium speed until they become frothy. Once frothy, gradually add extra granulated sugar (about 1 tablespoon) and continue whipping until stiff peaks form, approximately 3-4 minutes. The whites should stand upright when you lift the beaters.
  5. Carefully fold the whipped egg whites into the pancake batter in three additions. Be gentle to maintain the airiness; you want a light, fluffy batter. It’s okay if there are a few streaks of white remaining.
  6. Preheat a non-stick skillet over low heat. Once hot, lightly grease it with oil or butter. Use a cookie ring or a round mold to help shape your pancakes. Pour about 1/4 cup of the batter into the mold, filling it halfway.
  7. Cover the skillet with a lid, and cook for 3-4 minutes on low heat until the edges look set and the top is slightly dry. Be patient; cooking on low heat allows the pancakes to rise without burning.
  8. Carefully remove the lid, and gently flip the pancake using a spatula. Cook for another 3-4 minutes, ensuring the other side is golden brown. If you notice they are browning too quickly, reduce the heat even further.
  9. Once cooked, remove the pancakes from the skillet and repeat the process with the remaining batter. Stack them high on a plate, and feel free to add a dollop of whipped cream or fresh berries on top.
  10. Dust with powdered sugar or an extra sprinkle of matcha powder for a beautiful finish. Serve immediately while warm and enjoy the fluffy deliciousness!

Nutrition

Keywords: Ensure your mixing bowls and beaters are completely clean and dry when whipping egg whites. A common mistake is cooking on too high a heat; these pancakes require gentle cooking to rise properly without burning.

Find it online: https://softtasty.com/heavenly-fluffy-matcha-souffle-pancakes/