Description
Fluffy and vibrant matcha pancakes infused with Japanese green tea powder, offering a slightly earthy flavor balanced by sweetness — perfect for a cozy brunch or elegant breakfast treat.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp matcha green tea powder
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tbsp melted butter or neutral oil
- 1/2 tsp vanilla extract
- Butter or oil for cooking
- Optional toppings: whipped cream, maple syrup, fresh berries, or red bean paste
Instructions
- In a medium bowl, whisk together flour, matcha powder, sugar, baking powder, and salt.
- In another bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined — small lumps are fine. Do not overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter for each pancake. Cook until small bubbles form on the surface (about 2 minutes), then flip and cook for another 1–2 minutes until golden.
- Repeat with remaining batter, adjusting heat as needed.
- Serve warm with your favorite toppings such as maple syrup, whipped cream, or fruit.
Notes
- Use high-quality culinary-grade matcha for the best flavor and color.
- For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
- These pancakes can be made dairy-free by using plant-based milk and oil instead of butter.
- Store leftovers in the fridge for up to 2 days or freeze for up to a month.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: Japanese Fusion