Matcha and Creme Brûlée Souffle Pancakes

I have been wanting to make fluffy Japanese pancakes for so long now that every Instagram post I see I save it and get all excited, waiting for the right time to make sure I don’t mess it up. If you haven’t had Japanese pancakes, then you have been missing out on beautifully soft, airy, fluffy pancake dreams and when you can add delicious toppings like a Creme Brûlée sauce then you will be floating on a cloud, grinning from ear to ear because they are GORGEOUS.

Now, soufflé pancakes are complex and you need to follow the instructions and recipes to the exact – this is always difficult with me because I am that type of cook that loves adding in the odd little extra here and there to test out a new flavour but trust me when I say, if you follow this recipe – you will have people queuing up to come taste your pancake heaven.

Don’t give up though. It can look complicated and don’t get me wrong, it is a little but it is so worth it. There are a lot of sites that tell you that you can make these pancakes within 15 minutes and unless you are Heston Blumenthal then it’s not going to happen. I’d allow at least 1 hour to ensure you make them patiently and with ease.

Matcha and Creme Brûlée Souffle Pancakes

Matcha and Creme Brûlée Souffle Pancakes

The Humble P
Fluffy, custardy, delicious bites of airy heaven.
Prep Time 40 mins
Cook Time 10 mins
Course Breakfast, Dessert
Cuisine Japanese
Servings 4 people


  • High Speed Mixer
  • Crumpet Rings



  • 2 egg yolks I use Clarence Court because of the way the birds are treated and the diet they have.
  • 4 tbsp White Caster Sugar
  • 4 tbsp Oat Milk You can use cow milk but I prefer the creamt flavour oat milk provides.
  • 6 tbsp Plain Flour
  • 1 tsp Baking Powder
  • 1 tbsp Ground Almond From Buy Whole Foods Online
  • 1 tsp Organic Matcha Green Tea Powder From Buy Whole Foods Online
  • 1 tsp Madagascan Vanilla Essence


  • 4 egg whites I use Clarence Court because of the way the birds are treated and the diet they have.
  • 3 tbsp White Caster Sugar



  • In your first bowl, whisk your egg yolk with the sugar until super pale and fluffy before then adding in your milk and vanilla essence. When combined, add in your flour (make sure it is sifted) and your baking powder.


  • This is the fun part. I love making meringue but this one is a tad different as you don't want to create super stiff peaks.
    Whip up your eggs white using an electric mixer until it is pale and frothy, then add in your sugar little by little until the beginning of a glossy meringue is formed.


  • This is where it can get complicated.
    Whisk around 1/2 of your fluffy meringue into the bowl 1 mixture with a wooden spoon until fully incorporated but be careful not to stir too quickly. Once incorporated, add in the remaining meringue mixture and mix very very slowly and very very carefully and this time, use a spatular so you can fold in without deflating it.


  • You'll need a non-stick flying pan that has a lid for this one. Add in small amount of oil (I used vegetable for this one) and using your crumpet rings (you can place two on the pan) and MAKE SURE your heat is on the lowest temperature. Fill your crumpet ring around half way with the batter mix and cover and cook for around a minute.
  • Remove the lid, add the remaining half of the batter on top of the pancake that has already been sizzling away and cover again and cook for a futher 3 minutes and then very very gently, flip the pancake and cook for 2 minutes until done. Repeat with the remaining batter. You should have around 4 souffle pancakes. I serve mine with a creme brulee sauce which I will show you at the bottom of this recipe.
Keyword Breakfast, Creme Brulee, dessert, Matcha, Matcha and Creme Brulee Pancakes, Pancakes, Souffle Pancakes


Matcha and Creme Brûlée Souffle Pancakes

Creme Brûlée Sauce

The Humble P
Sticky, Sweet and ever so comforting
Prep Time 1 min
Cook Time 3 mins
Course Dessert
Servings 4 people


  • 4 tbsp Granulated Sugar
  • 2 tbsp Water
  • 4 tbsp Double Cream
  • 1/2 tsp Madagascan Vanilla Essence
  • 1 tsp Speculoos Spices (or just cinnamon) From Steenbergs


  • This is a super easy recipe but if you get it wrong, it will burn so make sure you follow the steps.
  • Using a wooden spoon, combine your sugar and your water in a saucepan over a very high heat and stir constantly until amber in colour
  • When it just starts to bubble, remove from heat and add in your cream VERY slowly so it doesn't spit and froff. Stir VERY quickly then quickly add in your vanilla esscence and speculoos or cinnamon and put back on to the heat for around one more minute but DO NOT stop stirring.
  • Leave to cool as will thicken a tad more and then servce.
Keyword Creme Brulee, creme brulee sauce, Matcha and Creme Brulee Pancakes

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Disclaimer – all products below gifted.

Organic Matcha Green Tea Powder – BuyWholeFoodsOnline

Ground Almonds – BuyWholeFoodsOnline

Crumpet Rings – Lakeland UK

Speculoos Spice Mix – Steenbergs


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