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A tall stack Japanese Fluffy Matcha Pancakes Recipe topped with melting ice cream and almond slices, served on a white plate with a fork.
Sarah

Stunning Japanese Fluffy Matcha Pancakes Recipe

Get ready for a truly special treat with these Japanese Fluffy Matcha Pancakes. These delicate, cloud-like marvels are incredibly tall, airy soufflé pancakes with a beautiful whisper of matcha green tea, bringing pure joy to the breakfast table.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 pancakes
Course: Breakfast, Dessert
Cuisine: Japanese
Calories: 233
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 2 large eggs (50 g each w/o shell)
  • 2 Tbsp whole milk
  • ¼ tsp pure vanilla extract
  • 30 g cake flour
  • 1 tsp matcha (green tea powder)
  • ½ tsp baking powder
  • 2 Tbsp sugar
  • 1 Tbsp neutral oil
  • 2 Tbsp water (for steaming)
For Serving
  • ½ cup heavy cream (whipping)
  • 1½ Tbsp sugar (for whipped cream)
  • 1 Tbsp confectioners’ sugar (for topping)
  • Maple syrup
  • Fresh berries (strawberries, blueberries, etc.; optional)

Equipment

  • kitchen scale
  • non-stick frying pan
  • lid
  • electric mixer
  • pancake rings
  • infrared thermometer
  • chilled bowl
  • large bowl
  • whisk
  • spatula
  • small ladle or serving spoon
  • offset spatula

Method
 

  1. For best results, weigh ingredients using a kitchen scale. If using cups, fluff flour, sprinkle into cup, then level. Gather all ingredients and have a 12-inch nonstick frying pan with a lid ready. An infrared thermometer helps consistent pan temperature.
  2. In a chilled bowl, combine heavy cream and 1½ tablespoons sugar. Whip until soft peaks form. Don't overmix. Refrigerate until your Japanese Fluffy Matcha Pancakes are ready.
  3. Separate eggs; yolks in large bowl, whites in clean separate bowl. Add milk and vanilla to yolks; whisk. Sift cake flour, matcha, and baking powder into yolk mixture. Whisk gently until just combined and smooth. Avoid overmixing.
  4. In the clean bowl, whip egg whites with 2 tablespoons sugar on medium-high speed until stiff, glossy peaks form. Meringue should hold its shape when whisk is lifted. Ensure no fat contaminates egg whites.
  5. Gently fold one-third of the meringue into the yolk batter to lighten it. Then, carefully add the remaining meringue. Use a spatula to fold gently, using an upward motion, cutting through center, and turning bowl. Preserve air.
  6. Heat pan over very low heat (280-300°F). Lightly oil pancake rings if using. Spoon batter into rings, ¾ full. Add 2 Tbsp water to pan (away from pancakes), cover immediately. Cook 5-6 minutes until tops barely set. Carefully flip and cook covered 3-4 minutes until golden.
  7. Carefully transfer your fluffy Japanese Fluffy Matcha Pancakes to plates. Top with whipped cream, maple syrup, and fresh berries. Enjoy this beautiful creation immediately!

Notes

If your pancakes collapse, ensure meringue is stiff enough and avoid over-folding. For quick browning, reduce pan heat; uneven cooking suggests inconsistent temperature. Rubbery texture often results from overmixing or using all-purpose flour instead of cake flour. Matcha can also slightly inhibit rise. For creative toppings, consider sweet adzuki red bean paste, kuromitsu, or kinako. You can swap milk for dairy-free alternatives, cake flour for GF all-purpose (though fluffiness may vary), or sugar for alternative sweeteners (meringue stability might change). These pancakes are best fresh, but leftovers can be stored airtight in the fridge for up to 1 day and gently reheated in the microwave (15-20 seconds) or a warm oven (250°F for 5-7 minutes).