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 pancakes on a chilly morning and they immediately 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 Making these pancakes always brings smiles around our breakfast table and turns ordinary mornings into special moments.
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
Save Enjoy the lightness and flavor balance of these unique soufflé pancakes for a memorable breakfast experience.
Recipe Guide
- → What brings the light texture to these pancakes?
Whipping egg whites into stiff peaks and folding them gently into the batter adds air, creating a fluffy, soufflé-like texture.
- → How does steaming affect the pancakes?
Adding water to the pan and covering it produces steam, which helps the pancakes rise and stay moist while cooking evenly.
- → Can the matcha be substituted?
Yes, matcha can be replaced with cocoa powder for a chocolate variation, adjusting sweetness as desired.
- → Which spices create the gingerbread flavor?
A combination of ground ginger, cinnamon, cloves, and nutmeg delivers the warming gingerbread spice profile.
- → How should the pancakes be served?
Serve immediately dusted with powdered sugar and drizzled with maple syrup or honey; fresh berries add a bright contrast.