Fluffy Japanese Pancakes with Matcha Whipped Cream

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Light and airy Japanese-style pancakes served with a subtly earthy matcha-infused whipped cream for a delicate balance of sweetness and flavor. This Japanese-inspired breakfast recipe, ready in about 30 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 3 tbsp granulated sugar
• 1/2 cup milk
• 2 egg yolks
• 3 egg whites
• 1/4 tsp cream of tartar
• 2 tbsp vegetable oil
• 3/4 cup heavy cream
• 1 tsp matcha powder
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• for greasing the pan butter

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, sift together 1 cup all-purpose flour and 1 tsp baking powder. In another bowl, whisk 2 egg yolks with 1/2 cup milk and 2 tbsp vegetable oil until combined.
2. Step 2: Add the wet mixture to the dry ingredients, stirring gently until just combined; do not overmix.
3. Step 3: In a clean bowl, beat 3 egg whites with 1/4 tsp cream of tartar using an electric mixer until soft peaks form. Gradually add 3 tbsp granulated sugar and continue beating until stiff peaks form.
4. Step 4: Gently fold one-third of the egg whites into the batter to lighten it, then carefully fold in the remaining egg whites until fully incorporated but still airy.
5. Step 5: Heat a non-stick skillet over low heat and lightly grease with butter. Using a 1/3 cup measuring cup, spoon batter onto the skillet forming 3-inch tall thick pancakes. Cover the pan with a lid and cook for 4-5 minutes until the bottom is golden and bubbles form on top.
6. Step 6: Carefully flip each pancake and cook covered for another 4-5 minutes until cooked through and puffed up.
7. Step 7: For the matcha whipped cream, whip 3/4 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until soft peaks form. Gently fold in 1 tsp matcha powder until evenly green.
8. Step 8: Serve the warm pancakes stacked with a dollop of matcha whipped cream on top.