Short description

Fluffy and vibrant matcha pancakes with a subtle sweetness and earthy green tea flavor—an elegant twist on a breakfast favorite that’s both energizing and comforting.

Why You’ll Love This Recipe

Naturally bright & flavorful: Matcha powder brings an aromatic, delicate bitterness and stunning green hue.
Simple comfort: Just one bowl, minimal ingredients—perfect for a relaxed morning or DIY brunch treat.
Balanced flavor profile: Lightly sweet and subtly savory with just enough richness from the butter and egg.
Quick and versatile: Ready in no time, and ideal for customizing with toppings like fruits, whipped cream, or citrus zest.

Matcha Green Tea Pancakes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
2 tbsp matcha powder
2 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup milk
1 large egg
2 tbsp melted butter

Directions

Mix dry ingredients: In a large bowl, whisk together flour, matcha powder, sugar, baking powder, baking soda, and salt until evenly combined.
Combine wet ingredients: In a separate bowl, whisk together the milk, egg, and melted butter until smooth.
Create the batter: Pour the wet mixture into the dry ingredients and stir just until moistened—it’s okay if a few small lumps remain. Be careful not to overmix; overworked batter leads to dense pancakes.
Heat the griddle: Preheat a nonstick skillet or griddle over medium heat. Lightly grease if needed.
Cook pancakes: Pour about ¼ cup of batter per pancake onto the heated surface. Cook until bubbles form on the surface and the edges appear set—about 2–3 minutes—then gently flip and cook for another 1–2 minutes until the other side is lightly golden and the pancake is cooked through.
Serve: Stack the pancakes and serve warm.

Servings and timing

Servings: Makes about 8 small-to-medium pancakes (approximately 2–3 per person)
Prep time: ~5 minutes
Cook time: ~10 minutes
Total time: ~15 minutes

Variations

Vanilla-matcha twist: Add ½ tsp vanilla extract to the wet mixture for a fragrant uplift.
Citrus zest: Stir in a bit of lemon or orange zest to complement the matcha’s earthy tones.
Chocolate-chip matcha: Fold in white chocolate chips for a touch of sweetness and a creamier flavor.
Banana-matcha blend: Mash half a ripe banana and mix it into the wet ingredients for natural sweetness and moisture.
Nutty crunch: Sprinkle chopped pistachios or sliced almonds on the batter after pouring onto the pan, for texture and flavor.

Storage/Reheating

Storage: Keep leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheat: Warm in a toaster oven or skillet over low heat for a minute or two on each side until heated. You can also briefly microwave them covered with a damp paper towel.
Freezing: Freeze cooled pancakes in a single layer on a parchment-lined baking sheet, then transfer to a zip-top bag. Freeze for up to 1 month. Reheat from frozen in toaster or oven until warmed through.

FAQs

1. Can I use gluten-free flour instead of all-purpose flour?

Yes—substitute with your favorite gluten-free all-purpose blend. Texture may vary, so adjust the amount of milk if needed to get the right batter consistency.

2. What if I want a stronger matcha flavor?

Use high-quality culinary‑grade or ceremonial‑grade matcha and increase to 3 tbsp—but be cautious, as higher matcha amounts may make the batter more bitter.

3. Can I make this dairy‑free?

Absolutely—substitute milk with almond, oat, or soy milk, and use coconut oil or vegan butter instead of dairy butter.

4. How can I make the pancakes fluffier?

Ensure your baking powder and baking soda are fresh for optimal leavening. Let the batter rest for a few minutes before cooking to allow bubbles to develop.

5. Can I prepare the batter ahead of time?

Yes—mix the dry ingredients and separately the wet. Combine them just before cooking for best results. The mixed batter can sit at room temperature for 15–20 minutes, but longer may affect rise.

6. What toppings pair well with matcha pancakes?

Great options include fresh berries, sliced bananas, a drizzle of honey or maple syrup, Greek yogurt, whipped cream, or a dusting of powdered sugar.

7. Are these pancakes healthy?

They’re a moderate treat—lower in sugar compared to syrups-packed options, and with matcha, you get antioxidants. For a lighter version, reduce sugar to 1 tbsp and use low-fat milk.

8. Can I make mini-sized pancakes?

Certainly—use 2 tbsp of batter per mini pancake. Just reduce cooking time to about 1–2 minutes per side.

9. Why isn’t mine turning green enough?

A paler hue could mean your matcha is low quality or oxidized. Fresh, vibrant, high-quality matcha ensures the signature green color and flavor.

10. What if the pancakes are doughy inside?

They may be undercooked—lower the heat slightly and cook an extra minute per side. Also check that baking powder/baking soda are fresh and active.

Conclusion

These matcha pancakes are a delightful twist on a classic—combining gentle sweetness, earthy complexity, and fluffy texture in every vibrant bite. Easy to make, visually striking, and endlessly customizable—perfect for a cozy breakfast or a brunch that impresses.

Chef MARTHA