Breakfast · Japanese ·

Fluffy Japanese Matcha Pancakes with Red Bean Cream

Name: Fluffy Japanese Matcha Pancakes with Red Bean Cream
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: Eggs, 2 large, separated; Sugar, 2 tablespoons; Milk, 2 tablespoons; Matcha powder, 1 teaspoon; Vanilla extract, 1 teaspoon; Cake flour, 1/2 cup, sifted; Baking powder, 1/4 teaspoon; Red bean paste, 1/2 cup; Heavy cream, 1/2 cup, chilled; Sugar, 1 tablespoon; Oil, 1 tablespoon

These Fluffy Japanese Pancakes are made with the earthy taste of matcha and accompanied by a sweet red bean cream, offering a perfect balance between sweetness and bitterness.

4.7(989 reviews)

·By Ethan Brooks·August 4, 2025

Fluffy Japanese Matcha Pancakes with Red Bean Cream — Breakfast served and photographed from above

Prep

20 min

Cook

1 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Pancake Batter

For the Red Bean Cream

For Cooking

Nutrition

Per serving

Calories: 330 kcal
Protein: 7.75 g
Carbs: 35.75 g
Fat: 17.5 g
Fiber: 1.75 g

Whole recipe

Total

Calories: 1319 kcal
Protein: 31 g
Carbs: 143 g
Fat: 70 g
Fiber: 7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Eggs 2 large, separated	140	12	1	9	0
Sugar 2 tablespoons	96	0	25	0	0
Milk 2 tablespoons	15	1	2	1	0
Matcha powder 1 teaspoon	6	0	1	0	0
Vanilla extract 1 teaspoon	12	0	1	0	0
Cake flour 1/2 cup, sifted	220	4	46	1	1
Baking powder 1/4 teaspoon	2	0	0	0	0
Red bean paste 1/2 cup	250	11	52	1	6
Heavy cream 1/2 cup, chilled	410	3	3	44	0
Sugar 1 tablespoon	48	0	12	0	0
Oil 1 tablespoon	120	0	0	14	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Batter

1
Whisk egg yolks
In a bowl, whisk the egg yolks with sugar until pale.
2
Add matcha mixture
Add milk, matcha powder, and vanilla extract, and mix well.
3
Fold in dry ingredients
Gently fold in the flour and baking powder.

Preparing the Egg Whites

1
Beat egg whites
In a separate bowl, beat the egg whites until they form soft peaks.
Tip: Pro Tip: Use chilled utensils and bowl for beating egg whites to achieve better volume.
2
Add sugar
Gradually add sugar, continuing to beat until stiff peaks form.
3
Combine with batter
Carefully fold the egg whites into the batter mixture.
Tip: Important: Do not overmix the batter to ensure fluffiness.

How to Make Fluffy Japanese Matcha Pancakes with Red Bean Cream

Total time: 1 h 20 min · Yields 4 servings

1
Cook the Pancakes
Heat a non-stick pan over low heat. Using a ring mold, pour a portion of the batter inside. Cover the pan and cook until bubbles form. Flip and cook on the other side until golden.
2
Prepare Red Bean Cream
In a bowl, whip the chilled cream and sugar until soft peaks form. Gently fold in the red bean paste.
3
Assemble and Serve
Stack pancakes on a plate and top with a generous serving of red bean cream.