Name: The BEST Matcha Pancakes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese Fusion
Ingredients: 1 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1 tablespoon matcha tea powder; 1/2 teaspoon salt; 1 tablespoon sugar; 1 1/4 cups milk (any type); 1 egg; 1 teaspoon vanilla extract; 3 tablespoons butter, melted

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Introduction

These matcha pancakes are a vibrant twist on the classic breakfast favorite. Light and fluffy with a subtle earthy flavor, they bring a delightful green hue and a touch of elegance to your morning plate.

A tall stack of eight thick green pancakes sits on a white plate over a white marbled surface, each pancake showing a soft, fluffy texture with small air pockets. The top pancake has a golden-brown surface and is topped with a small pile of sliced fresh fruit, including green kiwi chunks, yellow pineapple pieces, and light banana slices. Some extra fruit pieces rest on the plate near the base of the stack, adding color contrast. The background has a blurred jar and light dishware, creating a homey breakfast scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 tablespoon matcha tea powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk (any type)
1 egg
1 teaspoon vanilla extract
3 tablespoons butter (melted)

Instructions

Step 1: In a large bowl, sift together the flour, baking powder, matcha tea powder, salt, and sugar to ensure even distribution and avoid lumps.
Step 2: Make a well in the center of the dry ingredients and pour in the milk, egg, vanilla extract, and melted butter. Whisk or stir with a fork until the batter is smooth and free of lumps, but avoid overmixing.
Step 3: Heat a non-stick griddle or large pan over medium-high heat until it reaches about 300–350°F. Lightly grease the surface with butter, oil, or cooking spray.
Step 4: Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for about 2 minutes or until the edges look set and bubbles form on top.
Step 5: Flip the pancakes and cook for an additional minute until golden and cooked through. Transfer to a plate and repeat with the remaining batter.
Step 6: Serve the warm matcha pancakes with your favorite toppings and a drizzle of maple syrup if desired.

Tips & Variations

For a dairy-free version, substitute the milk with almond, oat, or soy milk and use coconut oil instead of butter.
Add a handful of white chocolate chips or blueberries to the batter for extra sweetness and texture.
Use high-quality ceremonial grade matcha powder for a brighter color and richer flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster or skillet over low heat to maintain their texture. Avoid microwaving, which can make pancakes soggy.

How to Serve

The image shows a stack of five thick green pancakes on a white plate, sitting on a white marbled surface. The pancakes have a soft, slightly crispy texture with specks of darker green throughout. On top of the stack is a dollop of white whipped cream lightly dusted with green powder. Amber syrup is slowly pouring down the side from the whipped cream, pooling around the base of the pancakes on the plate. Several fresh dark blue blueberries are arranged near the syrup. The overall setting is clean and bright with soft, natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use matcha latte powder instead of matcha tea powder?

It’s best to use pure matcha tea powder for this recipe to avoid extra sweetness or fillers that may be present in latte powders, which can alter the flavor and texture.

How can I make pancakes fluffier?

Ensure you don’t overmix the batter to keep it light, and use fresh baking powder. Letting the batter rest for 5-10 minutes before cooking can also help produce fluffier pancakes.