These fluffy matcha pancakes are soft, light, and naturally vibrant, with a gentle green tea flavour that pairs beautifully with berries and honey. They feel a little special, but are easy enough for a slow weekend breakfast or brunch at home. Stack them high, drizzle generously, and serve while warm.
Ingredients (makes about 8 pancakes)
• 1 cup plain flour • 2 tablespoons sugar • 1½ teaspoons baking powder • ½ teaspoon baking soda • 1 tablespoon matcha powder • Pinch of salt • 1 cup milk • 1 large egg • 2 tablespoons melted butter or neutral oil • 1 teaspoon vanilla extract
To serve • Honey or maple syrup • Fresh raspberries • Crushed pistachios, optional
Method
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, matcha powder, and salt until evenly combined.
In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix, the batter should be thick but still spoonable.
Heat a non-stick frying pan over low to medium heat and lightly grease.
Spoon the batter into the pan to form pancakes. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
Flip carefully and cook for another 1 to 2 minutes, until cooked through and lightly golden.
Repeat with remaining batter, keeping cooked pancakes warm while you finish the batch.
How to serve
Stack the pancakes, drizzle with honey or maple syrup, and top with fresh raspberries and a sprinkle of pistachios. They are also great with yoghurt, mascarpone, or a dusting of icing sugar.
Fluffy Matcha Pancakes
Tips for extra fluffiness
• Keep the heat gentle so the pancakes rise without browning too fast • Do not overmix the batter • Let the batter rest for 5 minutes before cooking
Variations
• Add white chocolate chips for a sweeter version • Swap milk for almond or oat milk • Add lemon zest for a fresh twist
Fluffy Matcha Pancakes
Storage and Reheating Tips
Storage Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 2 days. Place a sheet of baking paper between layers to stop them sticking.
Freezing These pancakes freeze well. Layer cooled pancakes between baking paper, place in a freezer safe container or bag, and freeze for up to 1 month.
Reheating Reheat gently to keep them soft and fluffy. • Microwave for 20 to 30 seconds • Warm in a non stick pan over low heat • Reheat from frozen with an extra 30 seconds in the microwave. Avoid high heat, as it can dry them out and dull the matcha colour.
These fluffy matcha pancakes are soft, light, and naturally vibrant, with a gentle green tea flavour that pairs beautifully with berries and honey. They feel a little special, but are easy enough for a slow weekend breakfast or brunch at home. Stack them high, drizzle generously, and serve while warm.
Ingredients (makes about 8 pancakes)
• 1 cup plain flour
• 2 tablespoons sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 tablespoon matcha powder
• Pinch of salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter or neutral oil
• 1 teaspoon vanilla extract
To serve
• Honey or maple syrup
• Fresh raspberries
• Crushed pistachios, optional
Method
How to serve
Stack the pancakes, drizzle with honey or maple syrup, and top with fresh raspberries and a sprinkle of pistachios. They are also great with yoghurt, mascarpone, or a dusting of icing sugar.
Tips for extra fluffiness
• Keep the heat gentle so the pancakes rise without browning too fast
• Do not overmix the batter
• Let the batter rest for 5 minutes before cooking
Variations
• Add white chocolate chips for a sweeter version
• Swap milk for almond or oat milk
• Add lemon zest for a fresh twist
Storage and Reheating Tips
Storage
Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 2 days. Place a sheet of baking paper between layers to stop them sticking.
Freezing
These pancakes freeze well. Layer cooled pancakes between baking paper, place in a freezer safe container or bag, and freeze for up to 1 month.
Reheating
Reheat gently to keep them soft and fluffy.
• Microwave for 20 to 30 seconds
• Warm in a non stick pan over low heat
• Reheat from frozen with an extra 30 seconds in the microwave. Avoid high heat, as it can dry them out and dull the matcha colour.
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