Matcha Japanese Soufflé Pancakes

These matcha soufflé pancakes rise tall and soft on stiff-peaked egg whites and just 3 tablespoons of rice flour. The egg whites get whipped separately until stiff, then folded gently into the batter so the pancakes stay airy.

Why You'll Love Matcha Japanese Soufflé Pancakes

Each pancake is built from three spoonfuls of batter stacked and smoothed with the back of a spoon, then cooked low and covered so it rises instead of spreading. Matcha's gentle bitterness balances the maple syrup at the end.

Tips and Tricks

• Chill the egg whites before whipping for better structure.
• Use the back of a spoon to gently shape the sides before cooking begins.

Variations

• Whisk ½ teaspoon matcha powder into the dry mix for full green tea flavor.
• Dust finished pancakes with matcha-sugar or top with whipped cream.

Substitutions

• Use regular milk in place of almond milk.
• Swap rice flour with cake flour for a softer, less gluten-free version.

Best served with

• Warm maple syrup or honey
• Whipped cream or fresh fruit for added texture

How to Store Leftovers

• Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day.
• Reheat gently in a covered pan over low heat.

Common Questions

Matcha Japanese Soufflé Pancakes

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Delicately fluffy, gently sweet, and subtly earthy, these matcha soufflé pancakes rise tall and soft thanks to stiff-peaked egg whites and 3 tablespoons of rice flour.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 2

Course: Breakfast, Brunch

Cuisine: Japanese, Modern

Ingredients Equipment Method Notes

Ingredients

  

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Dry Mix

• 3 tablespoon Rice flour
• 1½ teaspoon Corn starch
• ½ teaspoon Baking powder

Wet Mix

• 2 Egg yolks
• 1 tablespoon Almond milk
• ½ teaspoon Vanilla extract

Meringue

• 2 Egg whites
• ½ teaspoon Lemon juice
• 2 tablespoon Granulated sugar

To Cook & Serve

• Oil for greasing pan
• Maple syrup to serve
• Matcha to dust or whisk into sugar/syrup, adjust to taste

Equipment

• Nonstick frying pan with lid
• Hand mixer
• Mixing Bowls

Method

 

Prep the Egg Whites

1. Separate egg yolks and whites into two clean, dry bowls.
2. Ensure no yolk gets into the whites. Place the whites in the freezer to chill while preparing the batter.

Make the Batter

1. Sift rice flour, corn starch, and baking powder into a bowl and whisk to combine.
2. In a separate bowl, whisk together egg yolks, 1 tablespoon almond milk, and vanilla extract.
3. Add dry ingredients to wet and mix until just combined. Refrigerate batter.

Whip the Egg Whites

1. Remove egg whites from freezer. Beat with a hand mixer on high for 1 minute.
2. Add lemon juice, then gradually add sugar in three parts while continuing to whip.
3. Continue beating until stiff peaks form, about 8-9 minutes. Do not over whip.

Combine

1. Add ¼ of the whipped egg whites to the yolk batter and whisk until just combined.
2. Transfer batter into the remaining egg whites and gently fold together until smooth and airy. Do not over mix.

Cook the Pancakes

1. Preheat a nonstick pan over the lowest heat and lightly grease with oil. Wipe away excess with paper towel.
2. Using a tablespoon, scoop 1 spoonful of batter onto the pan. Add 2 more spoonfuls on top to build height.
3. Smooth sides quickly with the back of a spoon. Cover with lid and cook for 3 minutes.
4. Flip gently, cover, and cook for another 3 minutes.

Serve

1. Garnish with sifted matcha or syrup infused with matcha powder. Serve warm with maple syrup.

Notes

Storage: these are best eaten right off the pan while the egg whites are still airy, they deflate as they sit and don't hold overnight well. If you must save leftovers, keep them covered at room temperature for a few hours and warm gently in a low oven, don't microwave.

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