Pin Fluffy, airy soufflé pancakes infused with warming gingerbread spices and vibrant matcha, creating a delightful fusion breakfast or brunch treat.
I have always enjoyed experimenting with different flavors in pancakes and this soufflé version quickly became a favorite among my friends and family.
Ingredients
- Dry Ingredients: 45 g (1/3 cup) cake flour or all-purpose flour 1/2 tsp ground ginger 1/4 tsp ground cinnamon 1/8 tsp ground cloves 1/8 tsp ground nutmeg 1/2 tsp matcha powder 1/4 tsp baking powder Pinch of salt
- Wet Ingredients: 2 large egg yolks 30 ml (2 tbsp) whole milk 1/2 tsp vanilla extract 1 tbsp dark molasses 1 tbsp brown sugar
- Egg White Meringue: 3 large egg whites 1/4 tsp cream of tartar (optional, improves stability) 30 g (2 tbsp) granulated sugar
- For Cooking: Neutral oil or butter, for greasing 1 tbsp water (for steaming in pan)
- To Serve (Optional): Powdered sugar Maple syrup or honey Fresh berries
Instructions
- Step 1:
- In a bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, matcha powder, baking powder, and salt.
- Step 2:
- In a separate large bowl, whisk egg yolks with milk, vanilla, molasses, and brown sugar until smooth.
- Step 3:
- Gently fold the dry ingredients into the yolk mixture until just combined. Do not overmix.
- Step 4:
- In a clean mixing bowl, beat egg whites with cream of tartar (if using) until foamy. Gradually add granulated sugar and beat to stiff, glossy peaks.
- Step 5:
- Using a spatula, fold one-third of the meringue into the batter to lighten it. Then gently fold in the remaining meringue in two batches, maintaining as much air as possible.
- Step 6:
- Heat a large nonstick skillet over low heat and lightly grease with oil or butter.
- Step 7:
- Scoop the batter into 4 tall mounds using a large spoon or ice cream scoop.
- Step 8:
- Add 1 tbsp water to the empty spaces in the pan and cover with a tight-fitting lid to create steam.
- Step 9:
- Cook for 3–4 minutes, then gently flip each pancake. Add another splash of water, cover, and cook for another 3 minutes until puffed and set.
- Step 10:
- Serve immediately, dusted with powdered sugar and drizzled with syrup, with berries if desired.
Pin This recipe has brought many joyful mornings sharing fluffy delights with my family who love the spicy and sweet matcha twist.
Notes
For extra height, use pancake molds or metal rings. Replace matcha with cocoa for a chocolate twist. Soufflé pancakes are best served fresh they deflate if left to sit.
Required Tools
Mixing bowls Electric mixer or whisk Sifter Nonstick skillet with lid Spatula Measuring spoons and cups
Allergen Information
Contains eggs, wheat (gluten), and dairy (milk, butter if used). Check labels if using vanilla extract or molasses for hidden allergens.
Pin Enjoy these pancakes fresh from the pan for the perfect fluffy experience every time.
Recipe FAQ
- → What makes these pancakes fluffy and airy?
Whipping the egg whites to stiff peaks and gently folding them into the batter traps air, creating a light and airy soufflé texture.
- → How do the spices affect the flavor?
Ground ginger, cinnamon, cloves, and nutmeg blend to offer warm, aromatic notes that complement the subtle earthiness of matcha powder.
- → Why add water when cooking the pancakes?
Adding water and covering the pan creates steam that cooks the pancakes evenly and helps maintain their soft, puffed structure.
- → Can matcha be substituted?
Yes, matcha can be replaced with cocoa powder for a chocolate variation, altering the flavor profile while keeping the texture similar.
- → What are the best serving suggestions?
Top with powdered sugar, maple syrup or honey, and fresh berries to enhance the light texture with sweetness and freshness.