There’s something magical about cutting into a fluffy pancake and watching it gently bounce back—soft, airy, and almost cloud-like.

In Japan, we call this texture “fuwafuwa.”

These pancakes became popular through café culture, and years ago, my soufflé pancake recipe became one of the most loved videos on my channel. But I also heard the same feedback again and again:

“It looks amazing… but it feels too difficult to make at home.”

So I refined the method.

This version is simpler, more stable, and truly effortless—while still giving you that signature fuwafuwa texture.

Today, I’ll show you how to make fluffy matcha pancakes in your own kitchen, without special equipment.

🍵 What Makes These Pancakes “Fuwafuwa”?

The secret is not just adding air—it’s creating a structure that can hold it.

Three key elements make the difference:

• A stable meringue (whipped egg whites)
• A batter that is mixed just enough to support the air
• Low, gentle heat with steam

Once you understand this balance, fluffy pancakes become surprisingly easy.

🧾 Ingredients (Serves 2–3)

• 2 egg whites
• 1 egg yolk
• 2 tablespoons sugar
• 2 tablespoons milk
• 2 tablespoons all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon matcha powder
• 1 teaspoon vegetable oil

Optional toppings:

• Whipped cream
• Maple syrup or kuromitsu
• Extra matcha for dusting

👩‍🍳 Instructions

1. Make the meringue

Whisk the egg whites on low speed until foamy.
Add sugar in two parts and continue whipping until stiff peaks form.

✦ When you lift the whisk, the peak should stand straight.

2. Prepare the matcha batter

In a separate bowl, mix the egg yolk and oil until smooth.
Add milk gradually and combine well.

Sift in flour, baking powder, and matcha powder.
Mix until smooth and slightly thick.

✦ Mixing well at this stage helps create a stable structure later.

3. Combine gently

Add one scoop of meringue to the batter and mix to loosen.

Then fold in the remaining meringue in two parts.
Use a spatula and fold slowly from the bottom.

✦ Keep as much air as possible.

4. Cook low and slow

Heat a pan on the lowest heat and lightly oil it.

Drop batter into tall rounds.

Save about a cup of the batter in the bowl.→We will use it later to make tall pancakes.

Add a little water to create steam.

Cover and cook 3 minutes.

Add the saved batter right on top to make it even taller.

Add a teaspoon of water to create steam.

Cover with a lid and cook for 3 minutes.

Flip carefully and cook for another 3 minutes.

5. Serve

Top with whipped cream, syrup, and a light dusting of matcha.

Enjoy immediately while warm and soft.

✦ Troubleshooting Tips

• Pancake spreads too much → Meringue is too soft
• Pancake deflates after cooking → Heat was too high
• Texture is dense → Batter wasn’t mixed enough

🌸 A Small Reflection

Fluffy pancakes may look impressive,
but they don’t have to be complicated.

With the right method, they become something you can make
even on an ordinary day.

That’s the idea behind my cooking:

simple techniques that create something special.

📥 Free Download

If you’d like a printable version of this recipe,
you can download it here:

👉 [Download the Fluffy Matcha Pancake PDF]

📘 Coming Soon

This recipe is part of my approach to
Effortless Japanese Cooking,

and I’m excited to share more in my upcoming cookbook.

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