Save Fluffy, airy soufflé pancakes infused with warming gingerbread spices and vibrant matcha, creating a delightful fusion breakfast or brunch treat.
I first tried making these soufflé pancakes on a chilly morning and they instantly became a family favorite for weekend brunch.
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.
Save These pancakes have brought many joyful mornings to our family, especially when shared with fresh berries and warm maple syrup.
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.
Save Enjoy these delicate soufflé pancakes fresh for the best experience save your leftovers only if needed.
Recipe FAQ
- → How do I achieve the fluffy soufflé texture?
Whip the egg whites until stiff peaks form and gently fold them into the batter without deflating to maintain the airy structure.
- → Can I substitute matcha with another ingredient?
Yes, replacing matcha with cocoa powder gives a chocolate twist while preserving the fluffy texture.
- → What is the cooking method for these pancakes?
Cook on low heat with added water in the pan and cover with a lid to create steam, ensuring tall and airy pancakes.
- → What spices are blended into the batter?
A mix of ground ginger, cinnamon, cloves, nutmeg, and matcha powder infuses warm flavors into the batter.
- → How can I prevent pancakes from deflating after cooking?
Serve the soufflé pancakes immediately as they tend to lose volume if left to sit.