These vivid green matcha pancakes elevate a simple stack of pancakes with bold flavor and a boost of antioxidants. I recently restocked my matcha powder after a trip to Japan and decided to pair the pancakes with leftover red bean ice cream — a classic and satisfying combination in Japanese cuisine.
A tall stack of pancakes is always comforting, but adding matcha to the batter brings a uniquely earthy, slightly bitter note that balances sweet toppings beautifully. These pancakes are straightforward to make: the method mirrors an ordinary pancake recipe, with matcha powder folded into the dry ingredients. They turn out tender, fragrantly green, and pair well with ice cream, chocolate, fresh berries, or toasted nuts. I like to serve mine with scoops of red bean ice cream and toasted almond slices for texture and contrast.
Tips for Fluffy Pancakes
Follow a few simple techniques to keep your pancakes light and fluffy instead of flat and chewy.
1. Do not overmix the batter
Baking powder creates tiny air bubbles that make pancakes rise. Overmixing deflates those bubbles and encourages gluten to develop, which produces dense, tough pancakes. For best results, combine wet and dry ingredients separately, then make a well in the dry mix and pour in the wet. Stir just until the ingredients are combined; the batter should be slightly thick and still a bit lumpy.
2. Rest the batter
Letting the batter rest for 15–20 minutes helps the flour fully hydrate and the gluten relax, which improves texture and creates lighter pancakes. If you’re short on time, allow at least 5 minutes. You can also make batter ahead and refrigerate it overnight; if you do, add a touch more baking powder before cooking since its effectiveness decreases over time.
3. Add sugar
A small amount of sugar softens the crumb by binding water in the batter and slowing gluten development. Sugar also helps the pancakes brown and form pleasant edges when cooked.
4. Flip gently
Wait until bubbles form and begin to break on the pancake surface before flipping. Turn pancakes carefully—an aggressive flip can burst air pockets and cause them to deflate.
More Matcha Recipes
If you enjoy matcha, try these other matcha treats and beverages:
- Matcha Shortbread Cookies
- Matcha White Chocolate Brownies
- Iced Matcha Latte
- Matcha Panna Cotta
- Eggless Matcha Tiramisu Cake
Matcha Pancakes
Ingredients
- 1 cup (120 g) all-purpose flour
- 1 1/2 tbsp matcha powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp granulated sugar
- 1 egg
- 1 cup (240 ml) milk
- 2 tbsp butter, melted
- 1 tsp vanilla extract
Instructions
- In a medium bowl, whisk together the egg, milk, room-temperature melted butter, and vanilla extract. Set aside.
- In a large bowl, sift and stir together the flour, matcha powder, baking powder, salt, and sugar. Make a well in the center and pour in the wet ingredients. Stir until just combined—do not overmix.
- Set the batter aside for 15–20 minutes to rest.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop about 1/4 cup batter for each pancake. Cook until bubbles form and begin to break on the surface, then flip gently and cook until both sides are golden brown.
- Repeat with the remaining batter, adding more oil to the pan as needed. Serve hot.
Notes
These pancakes are delicious served with scoops of red bean ice cream and toasted almond slices for texture and a nutty finish.
Nutrition
Calories: 112 kcal |
Carbohydrates: 14 g |
Protein: 4 g |
Fat: 4 g |
Saturated Fat: 2 g |
Cholesterol: 28 mg |
Sodium: 199 mg |
Fiber: 0.4 g |
Sugar: 3 g