Japanese-Style Fluffy Pancakes with Matcha Cream

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Soft, airy Japanese pancakes topped with a lightly sweetened matcha cream and fresh berries for a delicate and elegant dessert. This Japanese-inspired 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 large eggs, separated
• 1 tbsp vegetable oil
• 2 tbsp powdered sugar
• 1 cup heavy cream
• 1 tsp matcha powder
• 1/2 tsp vanilla extract
• 1/2 cup fresh mixed berries (blueberries, raspberries, strawberries)

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

Instructions

1. Step 1: In a bowl, sift together 1 cup all-purpose flour and 1 tsp baking powder.
2. Step 2: In a separate bowl, whisk 2 egg yolks with 3 tbsp granulated sugar, 1/2 cup milk, and 1 tbsp vegetable oil until smooth.
3. Step 3: Combine the wet ingredients with the flour mixture gently until just combined.
4. Step 4: In a clean, dry bowl, beat 2 egg whites to soft peaks, then gradually add 2 tbsp powdered sugar and beat until stiff peaks form.
5. Step 5: Fold the egg whites carefully into the batter in three additions, maintaining as much air as possible.
6. Step 6: Heat a nonstick skillet over low heat and lightly oil it. Using a ring mold if available, spoon about 1/4 cup batter per pancake and cook covered for 3-4 minutes until bubbles form on top and edges are set.
7. Step 7: Carefully flip pancakes and cook another 2-3 minutes covered until golden and fluffy. Repeat with remaining batter.
8. Step 8: To make matcha cream, whip 1 cup heavy cream with 1 tsp matcha powder and 1/2 tsp vanilla extract until soft peaks form.
9. Step 9: Serve pancakes stacked, topped with matcha cream and 1/2 cup fresh mixed berries for a delicate Japanese-style dessert.