Pin it Fluffy, airy soufflé pancakes infused with warming gingerbread spices and vibrant matcha, creating a delightful fusion breakfast or brunch treat.
I first made these pancakes on a chilly morning and loved how they brought warmth and brightness to our breakfast table.
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 it Making these pancakes always brings my family together for a cozy weekend breakfast full of smiles and compliments.
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
Nutritional Information
Calories 210 Total Fat 3.5 g Carbohydrates 37 g Protein 8 g per serving
Pin it Enjoy these soufflé pancakes fresh off the griddle with your favorite toppings for a special morning treat.
Recipe FAQs
- → How do I achieve the soufflé pancake's signature fluffiness?
Whip the egg whites to stiff, glossy peaks and carefully fold them into the batter gently to retain air, which creates the light, airy texture.
- → What purpose does steaming play in cooking these pancakes?
Adding a small amount of water and covering the pan helps create steam, allowing the pancakes to rise and cook evenly while maintaining moisture.
- → Can I substitute matcha with another ingredient?
Yes, matcha can be replaced with cocoa powder for a chocolate variation that complements the warm spices.
- → What spices provide the gingerbread flavor in the batter?
Ground ginger, cinnamon, cloves, and nutmeg combine to create the distinctive warming gingerbread spice blend.
- → How should I store leftovers to maintain texture?
Soufflé pancakes are best enjoyed fresh, but if needed, store them loosely covered to avoid deflating. Reheat gently to restore slight fluffiness.
- → What toppings enhance the flavor of these pancakes?
Powdered sugar, maple syrup or honey, and fresh berries add sweetness and vibrant contrast to the spiced, matcha-infused pancakes.