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Squared picture of one stack of matcha pancakes with strawberry topping, whipped cream, and syrup

Matcha Pancakes (Green Tea pancakes)

By Maggie Zhu
5 from 16 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 to 14 pancakes
These light and fluffy matcha pancakes are served with fruit, whipped cream, and maple syrup. Not only is it super delicious, but it also makes a stunning presentation. Perfect for Mother’s Day brunch or a Sunday breakfast with your loved ones.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons matcha powder (green tea powder)
  • 2 tablespoons sugar (Optional) (*Footnote 1)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 4 tablespoons melted butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Vegetable oil for cooking

Topping options

  • Whipped cream
  • Mixed berries (strawberries, blueberries, and/or raspberries)
  • Maple syrup

Instructions

  • Combine all-purpose flour, matcha powder, sugar, baking powder, and salt in a large bowl. Stir to mix well.
  • Combine milk, melted butter, eggs, and vanilla extract in a blender (I used Vitamix). Blend at medium speed until everything is well mixed, 30 to 40 seconds. Add the mixed dry ingredients into the blender. Mix at low speed for 20 seconds, until the flour is just incorporated and it formed a runny batter. Transfer the batter to a big bowl.
  • If you do not own a blender, combine all the wet ingredients in a large bowl. Mix with a whisk until well combined. Then add the mixed dry ingredients. Stir gently until everything is just incorporated.
  • Add oil to cover the bottom of a large skillet and heat over medium heat until hot. Turn to low heat. Use a 1/4 cup measuring cup to transfer batter into the pan to form pancakes, with some gap in between. Cook until the bottom browns and bubbles pop on the surface, 1 to 2 minutes. Flip the pancake and cook the other side until lightly browned, 1 minute or so. Transfer to a big plate. Cook the rest of the batter using the same method. Add a bit more oil if needed.
  • Serve the hot pancakes with whipped cream, mixed berries, and / or maple syrup, if needed. Enjoy!

Notes

1. Adding sugar will give the pancakes a more refined taste and create a delicious char on the pancake edges. However, it will also make the pancakes brown easily, so be sure to cook over low heat and keep an eye on the bottom side.

Nutrition

Serving: 1of the 14 pancakes, Calories: 151kcal, Carbohydrates: 17.9g, Protein: 4.6g, Fat: 6.8g, Cholesterol: 38mg, Sodium: 133mg, Potassium: 214mg, Fiber: 1.2g, Sugar: 3.5g, Calcium: 90mg, Iron: 1.3mg