Green Tea Souffle Pancakes with Raspberry Syrup/Non-Dairy

The light as a cloud pillowy pancakes that dreams are made of! These puffy pancakes are made with the Japanese soufflé pancake method using steam, whipped egg whites, and ring molds which gives them their light, airy, and bouncy texture. I’ve been wanting to make these ever since I first saw all the videos over Pinterest a couple years ago. I tried and failed twice before I pinned down a method that finally worked so I’m very excited to be able to share those tricks in this recipe and hope they’ll help you too if you’ve struggled with them in the past as I have. Though I’ll admit these are not as quick to make as other varieties of pancakes they are not complicated-they just require a couple specific tools and steps to come out right. But they are such a showstopper and when you see these gorgeous little puffy pancakes emerge from their molds I think you’ll agree the extra TLC is worth it! My version of these is non-dairy and features one of my favorite flavor trios, Matcha green tea, almond, and raspberries, for a bright and gorgeous color and flavor combo that makes for the most beautiful start to the day. Serve these with my almond whipped coconut cream and raspberry rose syrup to take them over the top or keep it simple with pure maple syrup and fresh raspberries-they are absolutely delicious either way. To me these are truly a pancake dream come true and I hope they give you sweet dreams too!

Makes: Approximately 8 pancakes
Prep Time: 20 minutes
Cook Time: 20 minutes


  • 1 cup cake flour or all purpose flour 
  • ½ cup superfine almond flour 
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 tablespoon Matcha green tea powder
  • 1 cup coconut, almond, or cashew milk
  • 4 tablespoons coconut oil or vegan butter, melted and cooled slightly
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 2 large refrigerated eggs (remove from fridge to separate yolks and egg whites when ready to use)
  • 1/4 teaspoon cream of tartar
  • Nonstick cooking spray or coconut oil

Optional but delicious and highly recommended toppings:

  • Fresh raspberries for garnish
  • Raspberry Rose Syrup, see recipe below (pure maple syrup is lovely too)
  • Vegan Whipped Almond Coconut Cream, see recipe below

Equipment Needed:

  • 8 3-inch-wide-by-2 1/2-inch-high ring molds (I got mine on Amazon)
  • Parchment paper, cut into circles slightly larger than ring molds
  • Tape to secure parchment to ring molds


  • Whisk together the flour, sugar, baking powder, baking soda, green tea powder, and salt in a large bowl.
  • Whisk together the plant based milk, melted vegan butter or vegan coconut oil, vanilla and almond extracts, and egg yolks in a separate bowl until combined.
  • Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
  • Stir the milk mixture into the flour mixture until just combined. You don’t want to overmix so don’t worry about getting all the lumps out. 
  • Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined
  • Lightly spray the inside of ring molds with nonstick cooking spray or grease with with oil or vegan butter.
  • Tape circles of parchment just slightly wider than the molds to the bottom of each mold-keeping them slightly larger will help when turning them.
  • Coat a large nonstick skillet with cooking spray or oil and heat over medium-low heat. Put 2-4 prepared ring molds in the middle of the skillet, (or do only one or two at a time, if that makes it easier as you want to have a little room to be able slide your spatula underneath and flip them) and fill each up mold about 2/3 of the way with the batter. Add ½ tablespoon of water on each side of the rings. Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. 
  • Remove the life and tape the other circle of parchment to the top of the mold. (This is to prevent the batter from sliding out as you turn it upside down.) Slide a spatula under the piece of parchment taped to the bottom of the molds and while using a finger to hold one edge (protected with oven glove or towel so you don’t burn your finger) flip the mold upside down very quickly placing the top on the bottom of the pan. Do the same with the rest of the molds, then add another 1/2 tablespoon of water around the molds and cover back up with the lid. Cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold.
  • Serve with vegan butter, maple or raspberry syrup, vegan almond coconut whipped cream, and fresh raspberries, if desired. Though they will hold up as they cool, they are amazing and extra light while still warm so best to eat them ASAP. 
  • Lightly spray or grease the remaining ring molds and skillet, secure parchment paper to remaining ring molds and repeat cooking the remaining batter. 

For Raspberry Syrup:

Bring 2 cups fresh or frozen raspberries, 1/3 cup water 1 cup sugar in a saucepan bring to boil, then reduce to simmer approximately 15-20 minutes, stirring frequently to dissolve sugar and break down berries. Strain mixture through a sieve and return liquid to saucepan cooking over medium low heat a few more minutes until mixture reduces to a syrup like consistency, watching carefully and stirring frequently so mixture doesn’t burn or thicken too much. Add a teaspoon of rosewater syrup if desired to pump up the flavor of the raspberries even more and serve. (You can also skip the straining step if you prefer to enjoy the raspberry mixture preserve style rather than a syrup)

For Non-Dairy Whipped Coconut Almond Cream:

Refrigerate 1 15 ounce can coconut milk overnight or until solid layer forms on top. Scoop out top solid layer and add to mixer with 1/3 cup powdered sugar and vanilla and almond extracts. Beat on high until smooth and fluffy. (The unused liquid portion of the coconut milk can be saved to use in other recipes.) Dollop on top the green tea pancakes!

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