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Matcha Soufflé Pancakes

December 01, 2020

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If you’re looking for a decadent weekend breakfast, brunch or dessert that highlights Matcha, look no further than this Soufflé Pancake using our Organic Ceremonial Grade Matcha sai.  

This pancake originated in Japan a few years ago and was popularized by social media of excited people posting its fluffiness, jiggliness & cuteness. But in making this a couple of times, I’d say this is 'a classic French soufflé meets American pancake' turned luxurious recipe, as it takes a little bit of finesse, patience and time to prepare. If you’re looking for a quick recipe, then skip this one but if you have some time, then DO make this billowy cloud-like pancake with the wonderful Matcha flavor coming through this subtly sweet cake. It’s ethereal, so good, don’t be surprised that you can devour this cake in a minute, even with a fork and knife.  Serve with a dollop of whipped cream, fresh fruit and a dusting of Matcha and powdered sugar.

Ingredients (Makes about three 3" wide 1.5" high soufflé pancakes)

  • 3 large eggs separated
  • 1.5 Tablespoons whole milk
  • ¼ tsp pure vanilla extract
  • ½ tsp Organic Ceremonial Grade Matcha sai
  • ¼ cup cake flour
  • ½ tsp baking powder
  • 2 Tablespoons sugar
  • neutral flavored oil to coat/grease the pan
  • a few tablespoons of water to steam pancakes to keep them moist


1. Separate the egg yolks and whites in two bowls.  The whites in a larger bowl to prep for whisking and the yolks in a smaller bowl.

2. Add milk and vanilla extract to yolks and whisk until emulsion is slightly thicker. Set aside.

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3. Sift the Matcha, cake flour & baking powder into a bowl and set aside.

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4. Whip the egg whites with a hand-blender or mixer. Slowly add the sugar in two separate batches to ensure the whites foam into soft white peaks.

5. Start heating an iron skillet or pan with a low flame and lightly coat with a neutral flavored oil.

6. Add half the meringue (or whipped egg whites) into the yolk mixture swiftly with a whisk.

7. Gently fold 6. into the remaining half of the meringue swiftly to avoid collapsing and just enough to make a cohesive blend.

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8.  Using a large serving spoon (about 2-3 Tablespoon size), scoop one dollop at a time of the mixture to make three cakes.  Try not to make them touch each other but don't worry if they do.  Mine touched but I could separate gently with a knife before flipping or rolling them over later. (after step 11)

9.  Add a 2nd heaping of a dollop on top of each cake to build height.  

10.  Add 1 or 2 Tablespoons of water in the gaps between the pancakes; then quickly put a lid on to gently steam and cook the cakes.  About 5 minutes.  

11.  After about 5 minutes, put a 3rd small dollop (as not much mixture is left) to create additional height.  Add an additional 1 or 2 Tablespoons of water in the gaps between the pancakes to ensure the cakes remain moist and gently steam-bake.  Place lid on and cook for about 2 minutes.  

12. After about 2 minutes, use a metal spatula to slowly pry the cakes from the bottom to turn over.  *Don't flip over too fast as the soufflé texture will collapse. The bottom should be golden brown.  

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13.  Add the last 1 or 2 Tablespoons of water in the gaps between the pancakes; then quickly put a lid on to gently finish the cakes until the inside is cooked through. About 2-4 minutes.

14.  Serve with your favorite sides and enjoy this wonderful billowy Matcha soufflé pancake!

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