Ingredients
| 200 g | Flour |
| 2 TL | Baking powder |
| 1 EL | Matcha |
| 2 EL | Sugar |
| 1 pinch | Salt |
| 250 ml | Milk |
| 1 Egg | Egg(s) |
| 5 drops | Vanilla extract |
| 30 g | Butter |
| You will also need | |
| Mixing Bowl | |
| Whisk | |
| Fine-Mesh Sieve | |
| Nonstick Skillet | |
| Spatula | |
| Ladle | |
Preparation
- 250 ml Milk
- 1 Egg Egg(s)
- 5 drops Vanilla extract
- 30 g Butter
Pancakes are one of those recipes that never go out of style. But what happens when you combine a breakfast classic with one of the most exciting ingredients of recent years? You get matcha pancakes. They're fluffy, wonderfully soft, naturally vibrant green, and infused with a subtle earthy note that pairs beautifully with maple syrup, berries, or yogurt.
Why Matcha and Pancakes are such a perfect match
From lattes to ice cream, matcha has proven just how versatile finely ground green tea powder can be. In pancakes, matcha does more than create its signature naturally bright green color—it also adds a unique depth of flavor. Its subtle earthy, umami-like notes perfectly complement a sweet, fluffy pancake base, giving it more character than traditional pancakes. The higher the quality of the matcha powder, the more vibrant the color and refined the flavor become—making for a breakfast that looks just as impressive as it tastes.
Matcha Pancake Recipe
Ingredients for 8–10 pancakes
- 200 g all-purpose flour
- 2 tsp baking powder
- 1 tbsp matcha powder (e.g. Everyday Matcha)
- 2 tbsp sugar
- 1 pinch of salt
- 250 ml milk or plant-based milk
- 1 egg
- 1 tsp vanilla extract
- 30 g melted butter
Tip: Pass the matcha through a fine strainer before mixing. This helps it distribute evenly throughout the batter and prevents clumps.
Step-by-Step instructions
- Mix the dry ingredients: Combine the flour, baking powder, matcha, sugar, and salt in a mixing bowl.
- Mix the wet ingredients: In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter.
- Make the batter: Gently combine the wet and dry ingredients. A few small lumps are perfectly fine.
- Let it rest briefly: Allow the batter to sit for about 5 minutes to let the matcha distribute evenly.
- Cook the pancakes: Heat a lightly greased skillet over medium heat. Pour in portions of batter.
- Flip and finish: Once small bubbles form on the surface, flip the pancakes and cook until golden brown.
Ready for your matcha moment?
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The secrets to extra fluffy matcha pancakes
- Don’t overmix the batter! One of the most common mistakes is stirring until completely smooth. This develops more gluten and results in denser pancakes. A few lumps are actually a good thing.
- Baking powder creates lift: Baking powder is the key to fluffy pancakes. Don’t be afraid to use a generous amount if you want an especially airy texture.
Why your matcha pancakes aren’t green
If your pancakes turn out olive green or slightly brown, the matcha powder is often the reason. High-quality matcha naturally has a brighter, more vibrant green color. Matcha is also sensitive to high heat. If your pan gets too hot, the pancakes can brown quickly and lose their fresh green appearance. That’s why many recipes recommend cooking them over medium to low heat.
Toppings for your matcha breakfast
Matcha pancakes pair beautifully with a wide range of toppings. Some favorites include:
- Fresh strawberries, blueberries, or raspberries
- Greek yogurt
- Maple syrup
- Whipped cream
- A light dusting of matcha powder
The combination of juicy berries and matcha’s subtle earthy bitterness is especially delicious.
