These matcha pancakes strike the perfect balance between sweetness and earthy green tea flavor. Tender, fluffy, and wonderfully green, they’re sure to brighten your morning.
If you love matcha on everything, this is a must-try. It adds deeper flavor and antioxidants, giving your breakfast a little extra boost.
I’m not reinventing the wheel here. I simply added matcha powder to a classic pancake base, but it makes a noticeable difference. It gives a traditional breakfast a fresh twist.
It’s just as easy as your go-to pancakes, but prettier, brighter, and full of matcha goodness.
Ingredients
- All-purpose flour. Measure properly by spooning and leveling to avoid dense pancakes.
- Matcha powder. Use a good-quality culinary grade matcha for the best color and flavor. Ceremonial grade works too, but it’s more expensive and better suited for drinking.
- Sugar. Matcha is slightly bitter, so I use 3 tablespoons to balance it out. If you prefer less sweetness, start with 2 tablespoons, taste the batter, and add more if needed.
- Baking powder. Helps the pancakes rise and stay fluffy. Make sure it’s fresh for the best lift.
- Milk. Use whole milk for richer pancakes, but 2%, almond milk, oat milk, or soy milk also work.
- Egg. Binds everything together and helps the pancakes hold their shape.
- Salt. Balances the sweetness and enhances the flavor of the matcha.
How to Make Matcha Pancakes
Follow these simple steps to make soft, homemade matcha pancakes with a bright green hue.
1. Combine the dry ingredients. In a large bowl, whisk together flour, sugar, matcha powder, baking powder, and salt until evenly combined.
2. Add the wet ingredients. Make a well in the center, then pour in the milk, egg, and vanilla extract. Whisk gently until combined. Small lumps are fine. Let the batter rest for 15 minutes.
3. Cook the pancakes. Scoop ¼ cup of batter per pancake into a buttered skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
4. Flip and finish cooking. Turn the pancakes and cook the other side until lightly golden and cooked through, about 1 to 2 minutes.
5. Serve and enjoy! Enjoy with fruit, syrup, butter, or your favorite toppings.
Tips for Fluffy Matcha Pancakes
- Let the batter rest. 15 minutes makes a difference. It allows the flour to fully hydrate and the leavening to activate, resulting in fluffier pancakes.
- Do not overmix. Too much mixing makes the pancakes dense instead of soft and fluffy.
- Use lower heat. Cook over low to medium heat to preserve the bright green color.
- Cook on a fully preheated pan. A properly heated skillet helps the pancakes rise evenly from the start.
- Adjust cook time as the pan heats up. The skillet gets hotter with each batch, so later pancakes may need less time to prevent over-browning.
- Wipe the pan if the butter overbrowns. Burnt butter makes the pancakes brown faster than they should.
Toppings for Matcha Pancakes
These Japanese matcha pancakes are versatile, so you can keep them simple or turn them into a special brunch treat.
- Maple syrup, honey, butter
- Whipped cream
- Fresh fruit and berries
- Sweetened condensed milk
- Vanilla or matcha ice cream
- White chocolate drizzle
- Crushed pistachios or almonds
How to Store and Reheat Matcha Pancakes
These fluffy matcha pancakes store well, making them perfect for an easy breakfast later in the week.
To Store: Let pancakes cool completely, then place them in an airtight container and refrigerate for up to 3 days.
To reheat: Reheat in a skillet over low heat with a little butter, or microwave for 20 to 30 seconds until warmed through.
Can You Freeze Matcha Pancakes?
Yes.
To Freeze: Stack pancakes in a freezer-safe bag, placing parchment paper between each to prevent sticking.
To Reheat: Reheat straight from frozen in a toaster, skillet, or low oven until heated through.
Matcha Pancakes
Ingredients
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoons matcha powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 egg
- ½ teaspoon vanilla
- 2 tablespoons butter
Instructions
- In a large bowl, combine flour, sugar, matcha powder, baking powder, and salt. Whisk until everything is evenly distributed.
- Make a well in the center and add milk, egg, and vanilla extract. Whisk just until combined. A few small lumps are fine. Do not overmix. Let the batter rest for 15 minutes.
- Meanwhile, melt butter in a nonstick skillet over low to medium heat. Scoop about 1/4 cup of batter per pancake into the skillet.
- Cook until bubbles form on the surface and the edges start to look set, about 2 to 3 minutes. Flip and cook the other side until golden and cooked through, another 1 to 2 minutes. Adjust the heat as needed so they don’t brown too quickly.
- Serve warm with fruit, syrup, butter, or your choice of toppings. Enjoy!
