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Stack of green Matcha Pancakes on a plate,

Fluffy Matcha Pancakes

Matcha pancakes are a vibrant and delicious way to start your day, indulging in the green goodness of this delightful fusion of traditional breakfast comfort and modern wellness. Infused with antioxidant-rich matcha powder, they deliver a fluffy, subtly earthy flavor with a boost of natural energy.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings (10–12 pancakes)
Course: Breakfast
Cuisine: Fusion, Japanese-Inspired
Calories: 308
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour 190g; use gluten-free blend if preferred
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp sugar or coconut sugar/monk fruit
  • 1 tbsp matcha powder ceremonial grade preferred
Wet Ingredients
  • 3 tbsp butter melted; or coconut oil/vegan margarine
  • 1 egg or 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 1/4 cups almond milk plain or vanilla; or oat/soy milk
  • 1 tbsp vanilla extract
  • cooking spray or oil for greasing skillet

Equipment

  • Non-stick skillet or griddle
  • Mixing bowls
  • Whisk
  • Fine Mesh Sieve

Method
 

  1. Whisk together flour, baking powder, salt, sugar, and matcha powder in a large bowl. Sift to remove lumps.
    Homemade Matcha Pancakes fresh from the pan
  2. In a separate bowl, mix melted butter, egg, almond milk, and vanilla extract.
  3. Pour wet ingredients into dry mixture and stir gently until combined. Do not overmix. Let batter rest 5 minutes.
    Matcha Pancakes topped with fresh berries and syrup.
  4. Preheat non-stick skillet or griddle over medium-high heat and lightly grease with cooking spray or oil.
  5. Pour 1/4 cup of batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes until golden.
    Delicious homemade Matcha Pancakes served for breakfast.
  6. Serve warm with maple syrup, fruit, or whipped coconut cream. Keep cooked pancakes warm in a 200°F (95°C) oven if making a batch.
    Stack of green Matcha Pancakes on a plate,

Notes

For vegan matcha pancakes, substitute flax egg, plant-based milk, and coconut oil. Add variations such as blueberries, protein powder, or a pinch of cinnamon for flavor.
Store in fridge up to 4 days or freeze up to 3 months. Reheat in toaster, oven, or skillet.