One Egg Matcha Soufflé Pancake Recipe

I adore creating Matcha Souffle Pancakes using a blend of simple ingredients like egg yolk, matcha powder, and cake flour. I mix milk, vanilla, and sugar with carefully separated eggs to yield airy, golden textures that reveal a new twist on this iconic pancake treat delight.

I’ve been experimenting with pancakes lately and this One Egg Matcha Soufflé Pancake really surprised me. I started with just one large egg, divided into yolk and white, and let the two parts do their magic.

I mixed the yolk with a tablespoon of granulated sugar, a tablespoon of whole milk, a tablespoon of cake flour, 1/8 teaspoon of baking powder, 1/2 teaspoon of sifted matcha powder, 1/4 teaspoon vanilla extract, and a pinch of salt. Then I carefully whipped the egg white with 2 tablespoons of granulated sugar and a dash of cream of tartar until it reached soft peaks.

I greased my pan with butter and cooked it slowly so that the pancake would have that airy, souffle-like texture that reminds me of a Korean soufflé pancake. It’s a pretty interesting twist on traditional matcha pancakes that you absolutely have to try out!

Why I Like this Recipe

I love this recipe because it feels so simple yet special every time I make it. First off, the process of separating the egg and whipping the white into stiff peaks makes the pancake super fluffy, and that’s just a cool little trick that always impresses me. I like how the matcha powder gives it a unique flavor without being too overpowering, which is perfect for when I want something different from my regular pancakes. And honestly, the step-by-step method, even if a bit fiddly sometimes, means I get to see the batter transform into these golden, airy pancakes right before my eyes. Lastly, cooking them in a lightly buttered pan with a lid helps the pancakes set evenly, so every bite always tastes just right.

Ingredients

• Egg yolk adds richness and protein; egg white gives light, airy texture.
• Sugar sweetens the batter and adds energy, balancing matcha’s slight bitterness.
• Matcha gives an earthy flavor plus antioxidants for a healthful twist in taste.
• Cake flour ensures a tender, soft texture in each light, fluffy pancake.
• Vanilla extract adds a sweet, aromatic hint that enhances the overall flavor.
• Baking powder helps pancakes rise, making them extra pillowy and satisfying.
• Whole milk provides moisture and helps blend ingredients for a smooth batter.
• A pinch of salt strengthens flavor while balancing sweetness in the pancake.

Ingredient Quantities

• 1 large egg, separated into yolk and white
• 1 tablespoon granulated sugar (for the yolk mix)
• 2 tablespoons granulated sugar (for whipping the egg white)
• 1 tablespoon whole milk
• 1 tablespoon cake flour
• 1/8 teaspoon baking powder
• 1/2 teaspoon matcha powder, sifted
• 1/8 teaspoon cream of tartar (to help stabilize the whites)
• 1/4 teaspoon vanilla extract
• A pinch of salt
• Butter for greasing the pan

How to Make this

1. Separate the egg into two bowls – one for the yolk and one for the white.

2. In the yolk bowl, mix 1 tablespoon sugar, 1 tablespoon whole milk, 1 tablespoon cake flour, 1/8 teaspoon baking powder, 1/2 teaspoon sifted matcha powder, and 1/4 teaspoon vanilla extract until smooth.

3. Sprinkle a pinch of salt and 1/8 teaspoon cream of tartar into the bowl with the egg white.

4. Beat the egg white with an electric mixer, and when it gets foamy, slowly add 2 tablespoons of sugar until stiff peaks form.

5. Gently fold the whipped egg whites into the yolk mixture with a spatula to keep as much air in the batter as possible.

6. Lightly butter a non-stick pan and preheat it on low heat.

7. Spoon the batter into the pan to form small thick pancakes, then cover with a lid to let them cook evenly for about 4 to 5 minutes or until the bottom is set.

8. Carefully flip the pancakes and cook for another 4 to 5 minutes under the lid until golden and cooked through.

9. Serve warm and enjoy your super fluffy matcha soufflé pancake.

Equipment Needed

1. Two medium-sized bowls – one for the egg yolk mix and one to hold the egg white
2. Measuring spoons – to measure sugar, milk, cake flour, baking powder, matcha powder, cream of tartar, and vanilla extract
3. Electric mixer – for beating the egg whites until stiff peaks form
4. Spatula – to gently fold the whipped egg whites into the yolk mixture
5. Non-stick frying pan – for cooking the pancakes evenly
6. Lid – to cover the pan while the pancakes cook
7. Sifter – to sift the matcha powder (and cake flour if needed)

FAQ

One Egg Matcha Soufflé Pancake Recipe Substitutions and Variations

• Instead of whole milk, you can use almond milk or any other plant based milk that you like
• You can swap cake flour for all purpose flour; just mix in a pinch of cornstarch to help mimic that light texture
• If you’re lacking cream of tartar, a few drops of lemon juice or vinegar will do the trick
• For the sugar in the yolk mix, you might try coconut sugar, though it might give a slightly different flavor

Pro Tips

1. Make sure your bowl is squeaky clean when you separate the egg whites, cause even a tiny bit of yolk can mess up the stiff peaks – trust me on that one.
2. When you’re whipping the whites, add the sugar slowly and keep an eye on it; if you go too fast, you might not get that perfect fluffy texture.
3. Be super gentle when folding the whites into the yolk mix, cause if you stir too hard all that air goes away and you’ll end up with a flat pancake.
4. Cook on low heat and keep the lid on throughout the whole process; it really helps the pancake cook evenly, and you avoid any burnt bits on the bottom.