If you’re a matcha lover like me, you’re going to adore these fluffy matcha pancakes. They’re the perfect way to bring a little matcha at home magic to your morning routine, whether you’re planning a cozy weekend brunch or just want something different for breakfast. I love how these pancakes have that earthy, slightly sweet matcha flavor, but they’re super versatile and can be served with berries, chocolate chips or anything else! And the best part? They’re super easy to make, so you don’t have to wait for a special occasion to enjoy them.
These pancakes have quickly become one of my favorite matcha breakfast ideas because they’re fun, colorful, and packed with that signature green tea flavor. Trust me, once you try these, they’ll earn a permanent spot in your breakfast rotation!
Ingredients for Matcha Pancakes
Making matcha pancakes doesn’t require any fancy equipment or hard-to-find ingredients. Here’s what you’ll need:
- 2 1/2 cups all-purpose flour
- 2 tablespoon matcha powder (1 ½ for less-strong matcha flavor)
- 6 tablespoons sugar (feel free to adjust depending on how sweet you like it)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ½ cups milk (dairy or non-dairy both work great)
- 2 large eggs
- 4 tablespoons melted butter (or neutral oil)
- 1 1/2 teaspoons vanilla extract
I love how simple this ingredient list is—you probably have most of these things in your pantry already! And the matcha powder really makes these stand out from your usual stack of pancakes.
How to Make Matcha Pancakes
Now for the fun part—making these fluffy green beauties! Here’s a step-by-step guide to making your own matcha breakfast at home:
1. Mix the dry ingredients. In a medium bowl, whisk together the flour, matcha powder, sugar, baking powder, baking soda, and salt until everything is well combined and you don’t see any streaks of matcha.
2. Mix the wet ingredients. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Combine wet and dry. Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if there are a few lumps—overmixing can make your pancakes tough, and we want them fluffy!
4. Cook the pancakes. 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 for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden underneath.
5. Serve and enjoy! Stack them up and top with maple syrup, whipped cream, berries, or even a drizzle of white chocolate for an extra treat.
I love serving these pancakes with a side of fresh strawberries or blueberries—the sweetness of the fruit pairs beautifully with the earthy matcha flavor. And if you’re looking for matcha snacks later in the day, save a few pancakes and warm them up for an afternoon pick-me-up!
Pro Tips for the Best Matcha Pancakes
Over the years, I’ve picked up a few tricks to make sure these pancakes turn out perfect every time. Here are some of my favorite tips:
- Use good matcha. Now, you certainly don’t have to buy the most expensive matcha out there and import it! However, just take a look at the packaging your matcha came in and make sure it specifies that you can use it in cooking. Sometimes, the tea you find in the grocery store isn’t made for cooking, but you can easily find what’s called culinary-grade matcha online and I’ve even found it at Costco before.
- Don’t overmix the batter. Stir just until the flour is incorporated. A few lumps are fine—this keeps the pancakes light and fluffy.
- Cook on medium heat. Too hot, and the pancakes can brown too quickly; too low, and they won’t cook through. Medium heat is just right for a nice golden color. I set my griddle to 375°F at first, which is like a “normal” pancake temperature, and it ended up being a bit too hot. However, all of this is also dependent on the stove or griddle you use and requires a bit of experimentation. Plus, if your pancakes get a bit brown, they’ll still taste fantastic with a little butter and syrup.
- Make them ahead! These pancakes actually freeze really well. Once cooled, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat in the toaster or microwave for a quick matcha at home breakfast anytime!
Whether you’re making them fresh or pulling them from the freezer, these pancakes are a fun way to enjoy matcha in a new and delicious form.
FAQs About Matcha Pancakes
Can I make these pancakes dairy-free?
Absolutely! Just swap the milk for your favorite non-dairy milk (I love using oat milk or almond milk) and use oil instead of butter.
Can I make them gluten-free?
Yes—just substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but they’re still delicious.
How can I store leftovers?
If you have leftovers (which rarely happens in my house!), you can store them in an airtight container in the fridge for up to 3 days. Or freeze them as I mentioned above—they make an easy matcha snack or breakfast on busy mornings!
What toppings go well with matcha pancakes?
I love keeping it simple with a drizzle of maple syrup, but they’re also amazing with whipped cream, honey, or even a sprinkle of powdered sugar. Fresh berries add a nice contrast, and if you’re feeling fancy, try a drizzle of white chocolate or a smear of cream cheese frosting for a fun twist. You can even try mixing in some white chocolate chips or berries right into your batter!
Do these pancakes taste very bitter?
Not at all! The matcha flavor is present but balanced by the sugar and vanilla, so you get that lovely earthy note without overwhelming bitterness. If you’re new to matcha, you can start with a little less matcha powder and increase as you get used to the flavor.
I hope you’ll give these fluffy matcha pancakes a try the next time you’re craving something cozy, colorful, and delicious. They’re one of my favorite matcha breakfast ideas, and I love how they bring a little café-style fun to my kitchen. Whether you enjoy them fresh off the griddle or stash a few in the freezer for later, they’re a simple and tasty way to enjoy matcha at home.
If you make these, let me know how they turn out—and don’t forget to share your favorite toppings or twists in the comments!
Matcha Pancakes
Ingredients
- 2 1/2 cups all-purpose flour
- 2 Tbsp matcha powder 1 1/2 tablespoons works for a less-strong lfavor
- 6 Tbsp granulated sugar Feel free to adjust up or down, depending on your tastes
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups milk
- 2 eggs
- 4 Tbsp melted butter or neutral oil
- 1 1/2 tsp vanilla
Instructions
- In a medium bowl, whisk together the flour, matcha powder, sugar, baking powder, baking soda, and salt until everything is well combined and you don’t see any streaks of matcha.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if there are a few lumps—overmixing can make your pancakes tough, and we want them fluffy!
- 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 for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden underneath.
