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Fluffy Japanese Soufflé Pancakes Recipe with Matcha Cream and Berries

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Light, airy Japanese soufflé pancakes topped with a creamy matcha whipped topping and fresh berries, perfect for a special breakfast or dessert.

Ingredients

Scale
  • 3 large eggs, separated (room temperature)
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (65g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 cup (60ml) whole milk
  • 1/2 teaspoon vanilla extract (optional)
  • A pinch of salt
  • 3/4 cup (180ml) heavy cream, chilled
  • 1 tablespoon matcha powder
  • 2 tablespoons powdered sugar
  • 1/2 cup (75g) fresh mixed berries (strawberries, blueberries, raspberries)
  • Maple syrup or honey (optional, for drizzling)
  • Powdered sugar for dusting (optional)

Instructions

  1. Separate the eggs, placing yolks and whites in different bowls. Let sit at room temperature for 10 minutes.
  2. Sift together flour and baking powder in a bowl and set aside.
  3. Whisk egg yolks with milk and vanilla extract until smooth and pale.
  4. Gradually fold the flour mixture into the yolk mixture until just combined.
  5. Beat egg whites with a pinch of salt until soft peaks form. Slowly add granulated sugar and beat until stiff, glossy peaks form.
  6. Fold one-third of the egg whites into the yolk batter to lighten it, then gently fold in the remaining whites, keeping the batter airy.
  7. Heat a non-stick frying pan over low heat and lightly grease it. Grease ring molds if using.
  8. Spoon batter into pan or molds to form 3-4 inch tall rounds. Cover with lid and cook 4-5 minutes on low heat.
  9. Carefully flip pancakes and cook another 3-4 minutes until golden and springy.
  10. Whip chilled heavy cream until soft peaks form. Sift in matcha powder and powdered sugar, then whip briefly to combine.
  11. Stack pancakes on a plate, top with matcha cream, scatter fresh berries, dust with powdered sugar, and drizzle maple syrup if desired.

Notes

Use fresh eggs and let whites come to room temperature before whipping for maximum volume. Fold batter gently to keep it airy. Cook pancakes on low heat with a lid to trap steam and avoid burning. If pancakes collapse slightly, the texture is still great. Matcha cream should be whipped just enough to combine and hold shape without becoming grainy.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, matcha cream, berries, breakfast, dessert, easy pancakes

Find it online: https://fizzlefork.com/fluffy-japanese-souffl-e-pancakes-recipe-with-matcha-cream-and-berries-easy-and-best/