Recipe

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These matcha pancakes are delicious, and with this easy recipe, you'll enjoy a terrific green fluffy stack for breakfast!

To ensure your matcha powder doesn’t go to waste, read the post before making dietary substitutions to the recipe.

Large stack of green pancakes topped with bananas, kiwi, pineapple and syrup

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Can You Put Matcha in Pancakes
Ingredients
Success Tips
The BEST Matcha Pancakes (so Fluffy!)

Can You Put Matcha in Pancakes

Whether you’re an avid green tea drinker or you’re just looking for ways to use up your matcha powder, this recipe for matcha pancakes is the perfect way to use it!

The matcha naturally colors this pancake batter green and gives these pancakes a hint of earthy flavor –not too much just enough.

Although you’re just adding one tablespoon of matcha powder to the pancake batter, I suggest saving up your very expensive matcha for sipping.

Ingredients

Great matcha pancakes start with a great batter. To make them, you’ll need:

Flour: all-purpose flour is the foundation of this recipe. It can be substituted with a 1:1 gluten-free baking flour mix.
Baking Powder: essential for achieving a fluffy texture. It’s what helps your pancakes rise when exposed to heat. Out? Use this recipe for pancakes without baking powder.
Matcha tea powder: this earthy wonder added to your pancake batter will turn it green and add a small dose of nutrition.
Salt: to enhance the flavor of the other ingredients.
Sugar: just enough to make these pancakes lightly sweet, which can be omitted if your oat milk is sweetened or flavored with vanilla.
Milk: use your favorite milk or dairy-free milk.
Vanilla extract: a little to add flavor and counteract the earthy notes of the matcha.
Egg: to bind the ingredients and help the pancakes hold together. Use this Pancakes without Eggs recipe or use this recipe with an egg substitute plus 1TB of matcha.
Butter: adds a delicious, buttery flavor, which can be omitted if you’re trying to make these pancakes dairy-free, or use coconut oil or a vegan butter.

You’ll find the measurements in the recipe card below, and before you make any substitutions, check the success tips section below for dietary adjustments.

What Does Matcha Do in Recipes

Gather your ingredients because you’re about to make some green and delicious matcha pancakes by:

Measure the dry ingredients and mix
Add the dry ingredients to a large batter bowl and whisk to combine -this ensures that the baking powder and the matcha are distributed evenly.
Add the wet ingredients and make the batter
Then, measure the wet ingredients and add them to the bowl. Whisk the dry and wet ingredients to make a green batter and stop when nearly all the lumps are gone.
Cook the pancakes
Heat a non-stick pan or griddle over medium-high heat first. Then, once hot, grease it well -with oil or butter. Pour some pancake batter onto the hot surface and cook the pancakes until the edges look defined and bubbles form.
Flip
Use a large spatula to flip the matcha pancakes and cook them on the other side for another minute. This is where you’ll see the pancakes rise and get their fluffy texture. Remove them from the pan and cook the rest.
Serve
Serve them immediately, topped with your favorite pancake syrups and healthy toppings.

Toppings and Mix-Ins

These delicious matcha pancakes are colorful and a great base for epic pancake toppings like sliced bananas, berries, and whipped cream. Their slightly earthy flavor pairs great with roasted cinnamon apples, nut butter, and cinnamon syrup for pancakes!

green pancakes in a large stack topped with fruit on a tray with a small cup of syrup behind.

Success Tips

You can avoid many of the classic pancake mistakes with these simple tips:

Minimize substitutions
90% of achieving great pancakes is using the right recipe. If the one below doesn’t meet your dietary needs, add 1 tablespoon of matcha powder to these Gluten-Free Pancakes, Oat Milk Pancakes, Pancakes using Water, or Banana Oatmeal Pancakes.

Don’t over-mix the batter
As soon as most of the lumps are out, stop mixing.

Heat the pan first
Make sure the pan is hot enough first before greasing. Then pour the batter immediately. This ensures a “sear” of the batter, and, if you’re using butter, it won’t burn.

Use medium-high heat
If the pancake bottoms are dark but the batter at the top is too runny, this means your heat is too hot. Reduce the heat. If the pancakes look like they’re cooked but the bottoms are light, this means your heat is too low and the texture will be a little gummier.

Wait to flip
Seeing bubbles on the pancakes is not the only indication that the pancakes are ready to flip. Wait for the edges of the batter to be defined too!

The BEST Matcha Pancakes (so Fluffy!)

closeup of large stack of green pancakes with diced fruit on top

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These matcha pancakes are delicious, and with this easy recipe, you'll enjoy a terrific green fluffy stack for breakfast!

5 from 9 votes

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Ingredients

1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 tablespoon matcha tea powder
½ teaspoon salt
1 tablespoon sugar
1 ¼ cups milk, any
1 egg
1 teaspoon vanilla
3 tablespoons butter*, melted

Instructions

Make the pancake batter:

In a large bowl, sift together the flour, baking powder, matcha tea powder, salt, and sugar.
Make a well in the middle and pour the milk, egg, vanilla, and melted butter. Mix with a whisk or fork until all the lumps are gone and the batter is nearly smooth.

Cook the pancakes:

Heat a non-stick griddle or large pan over medium-high heat; I set my griddle at 300-350 F; this will vary. Once hot, grease, spray, or melt butter on the hot surface.
Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Remove from the pan onto a plate and cook the remaining matcha pancakes.

Serve:

Serve the warm pancakes topped with your favorite toppings and a drizzle of maple syrup if desired.

Notes

For a dairy-free alternative: Swap the butter for melted coconut oil or melted plant (vegan) butter. It can be omitted; however, a little fat adds moisture to the pancake batter so I recommend keeping it in!
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.