- Ready in just 30 minutes – perfect for lazy weekend mornings
- Naturally vibrant green color – no food coloring needed
- Balanced sweet-earthy flavor – even non-tea drinkers will love these
- Freezer-friendly – make ahead for quick weekday breakfasts
Why You Need These Matcha Pancakes In Your Life
Tired of the same old breakfast? These matcha tea pancakes are about to shake up your morning routine.
The rich, earthy flavor of matcha pairs perfectly with the sweet, fluffy pancake base. The result? A gorgeous stack that looks fancy but takes minimal effort.
Matcha tea pancakes bring together the health benefits of green tea with the comfort of a classic breakfast favorite. This recipe makes the perfect amount for 4 people, with each person getting 3 medium-sized pancakes.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 285 |
| Protein | 8g |
| Carbohydrates | 42g |
| Fat | 9g |
| Fiber | 1.5g |
| Sugar | 12g |
| Calcium | 15% DV |
| Iron | 8% DV |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Measured by spooning into cup and leveling |
| Granulated sugar | 3 tablespoons | |
| Baking powder | 2 teaspoons | Check expiration date for best results |
| Baking soda | ½ teaspoon | |
| Salt | ¼ teaspoon | |
| Matcha powder | 2 tablespoons | Culinary grade works best |
| Eggs | 2 large | Room temperature |
| Buttermilk | 1¾ cups | See substitution options below |
| Unsalted butter | 3 tablespoons | Melted and slightly cooled |
| Vanilla extract | 1 teaspoon | Pure, not imitation |
| Maple syrup | For serving | |
| Fresh berries | For garnish | Optional |
| Whipped cream | For garnish | Optional |
Equipment List
| Tool | Purpose |
|---|---|
| Large mixing bowl | For dry ingredients |
| Medium mixing bowl | For wet ingredients |
| Whisk | For combining ingredients |
| Measuring cups and spoons | For accurate measurements |
| Griddle or non-stick pan | For cooking pancakes |
| Spatula | For flipping pancakes |
| ¼ cup measuring cup | For portioning batter |
| Wire rack | For cooling (optional) |
| Fine mesh sieve or sifter | For sifting matcha powder |
Substitutions
- Buttermilk: Mix 1¾ cups milk with 1½ tablespoons lemon juice or white vinegar. Let sit for 5 minutes before using.
- All-purpose flour: For a gluten-free option, use a 1:1 gluten-free flour blend.
- Sugar: Coconut sugar works as a less refined alternative.
- Matcha powder: If you prefer a milder flavor, reduce to 1 tablespoon. For a stronger taste, increase to 3 tablespoons.
Prep Time
- Preparation: 10 minutes
- Cooking: 15-20 minutes
- Total Time: 25-30 minutes
Step-by-Step Instructions
Preparation Phase
- Clear your workspace. Remove any clutter from your kitchen counter. You’ll need enough space for two mixing bowls, measuring tools, and ingredients.
- Take out refrigerated ingredients. Remove eggs and buttermilk from the refrigerator 15-30 minutes before starting, if possible. Room temperature ingredients blend more easily.
- Beginner tip: If you forgot this step, place eggs in a bowl of warm (not hot) water for 5 minutes to take off the chill.
- Read through the entire recipe once. This helps you understand the flow and timing before you start cooking.
- Measure all ingredients. Using separate small bowls or containers, measure out each ingredient before starting. This is called “mise en place” (everything in its place) and helps prevent mistakes.
- For flour: Use a spoon to gently scoop flour into your measuring cup, then level it off with a knife. Don’t scoop directly with the measuring cup or pack it down.
- For matcha: Make sure to measure precisely as it affects both flavor and color.
- Melt the butter. Place 3 tablespoons of unsalted butter in a microwave-safe bowl. Microwave in 15-second intervals, checking after each interval, until just melted. Set aside to cool slightly (about 3-5 minutes).
- Beginner tip: Butter should be melted but not hot when added to the batter. If it’s too hot, it can cook the eggs.
- Prepare your cooking surface. If using an electric griddle, set the temperature to 350°F. If using a stovetop pan or griddle, set it over medium heat. Allow it to preheat for at least 5 minutes.
- Test for readiness: Sprinkle a few drops of water on the surface. If they sizzle and evaporate quickly, your pan is ready.
Mixing the Batter
- Combine dry ingredients. In a large mixing bowl, add:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Beginner tip: Whisking dry ingredients replaces sifting and ensures even distribution of leavening agents.
- Sift in matcha powder. Place a fine mesh sieve or sifter over your bowl of dry ingredients. Add 2 tablespoons matcha powder to the sieve and gently tap or press it through.
- Visual cue: The flour mixture should be a uniform light green color.
- Troubleshooting: If you see dark green clumps, continue whisking until they disappear.
- Mix wet ingredients. In a separate medium bowl:
- Crack 2 large eggs and beat lightly with a whisk (about 10 seconds)
- Add 1¾ cups buttermilk and whisk to combine (about 10 seconds)
- Pour in the 3 tablespoons of melted, slightly cooled butter
- Add 1 teaspoon vanilla extract
- Whisk everything together until well combined (about 20 seconds)
- Visual cue: Mixture should be smooth and slightly frothy.
- Combine wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula (not the whisk), gently fold everything together with broad strokes.
- Beginner technique: Use the spatula to scrape the bottom and sides of the bowl, then fold over the middle. Rotate the bowl slightly and repeat.
- Important warning: Stop mixing as soon as no large pockets of dry flour remain visible. The batter should look slightly lumpy, not smooth. Overmixing creates tough pancakes!
- Visual cue: A few small lumps are good; large dry patches are not.
- Rest the batter. Let the batter sit undisturbed for 5 minutes. This allows the flour to hydrate and the leavening agents to activate.
- During this time, check that your cooking surface is properly heated.
Cooking the Pancakes
- Prepare your cooking surface. If using a non-stick pan, add ½ teaspoon butter and spread it evenly with a spatula or paper towel. If using a griddle, apply a light coating of cooking spray.
- Beginner tip: Too much butter or oil will make the edges of your pancakes crispy rather than soft.
- Pour the batter. Using a ¼ cup measuring cup:
- Scoop batter from the bowl, making sure to get some from the bottom where heavier ingredients may have settled
- Hold the cup 1-2 inches above the cooking surface
- Pour in a steady stream, allowing the batter to spread naturally
- Leave at least 2 inches between pancakes to make flipping easier
- Start with just 2-3 pancakes for your first batch until you get comfortable with the timing
- Visual reference: Each pancake should be about 4 inches in diameter
- Watch for cooking signs. As the pancakes cook, look for these indicators:
- Tiny bubbles will begin to form on the surface after about 1 minute
- The bubbles will get larger after about 2 minutes
- The edges will begin to look set and slightly dry
- Key moment: When bubbles form across the entire pancake (not just the center) and some bubbles begin to pop, leaving tiny holes that don’t immediately fill in, they’re ready to flip (about 2-3 minutes total)
- Beginner warning: Resist the urge to press down on the pancakes or check the undersides repeatedly
- Flip the pancakes. When ready to flip:
- Slide a wide spatula completely under the pancake from the side (not the top)
- Lift it slightly to ensure it’s not sticking
- In one confident motion, flip the pancake over
- Beginner tip: If you’re nervous, try a smaller, quicker flip rather than a high flip
- Safety warning: Be careful of hot butter or oil splashing during flipping
- Cook the second side. The second side will cook more quickly, usually 1-2 minutes.
- Visual cue: The second side is done when it’s golden brown and the pancake feels springy when gently pressed in the center
- Touch test: Gently press the center with the back of your spatula. If it springs back, it’s done. If it leaves an indentation, it needs more time.
- Keep warm. As you finish each batch:
- Transfer cooked pancakes to a plate and cover loosely with aluminum foil
- Or place them on a baking sheet in a 200°F oven
- Beginner tip: Stack in layers with small pieces of parchment paper between to prevent sticking
- Adjust between batches. Before cooking the next batch:
- If using a pan, wipe it clean with a paper towel if there are any burnt bits
- Add a small amount of fresh butter if needed
- If pancakes browned too quickly, reduce heat slightly
- If pancakes took too long to cook, increase heat slightly
- Temperature check: The cooking surface is at the right temperature when a drop of batter sizzles gently when it hits the surface but doesn’t immediately brown
- Finish the remaining batter. Continue cooking in batches until all batter is used.
- Consistency tip: Gently stir the remaining batter before scooping for each new batch to redistribute the ingredients that may have settled.
Serving
- Plate the pancakes. For each serving, stack 3 pancakes on a plate.
- Presentation tip: Offset the pancakes slightly rather than stacking them perfectly for a more appealing look.
- Add toppings. Choose from these options:
- Traditional: maple syrup (warm it slightly for extra luxury)
- Fresh fruit: berries, sliced bananas, or diced peaches
- Creamy: a dollop of whipped cream, Greek yogurt, or mascarpone
- Sweet additions: honey, chocolate chips, or a sprinkle of powdered sugar
- Beginner tip: Set up a topping bar so everyone can customize their own stack!
- Final touch. For a beautiful presentation, dust with a tiny amount of additional matcha powder through a fine mesh sieve.
- Visual interest: Add a mint leaf or a single perfect berry on top for a pop of color.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Pancakes are too dense | Overmixed batter | Stop mixing as soon as dry ingredients are moistened |
| Pancakes are not rising | Old leavening agents | Check expiration dates on baking powder/soda |
| Burnt pancakes | Heat too high | Reduce heat to medium-low and clean the pan between batches |
| Raw centers | Cooking too quickly on outside | Lower heat and give more time to cook through |
| Uneven matcha color | Matcha not properly mixed | Sift matcha and whisk thoroughly with dry ingredients |
| Pancakes stick to pan | Pan not properly preheated or greased | Ensure pan is hot before adding batter and use enough butter/oil |
| Pancakes too thick | Batter too thick | Add 1-2 tablespoons of buttermilk to thin the batter slightly |
| Pancakes too thin | Batter too thin | Add 1-2 tablespoons of flour to thicken the batter slightly |
Variations & Substitutions
Looking to switch things up? Try these creative spins on the basic recipe:
- Chocolate Matcha: Add ¼ cup mini chocolate chips to the batter for a sweet contrast to the earthy matcha.
- Coconut Matcha: Replace ½ cup of buttermilk with coconut milk and add ¼ cup toasted coconut flakes to the batter.
- Banana Matcha: Add one mashed ripe banana to the wet ingredients for natural sweetness and moisture. Check out more breakfast game-changers for inspiration!
- Matcha Red Bean: Fold in ½ cup of sweet red bean paste for a traditional Japanese flavor combination.
- White Chocolate Matcha: After cooking, top with white chocolate chips while pancakes are still warm, allowing them to melt slightly.
Storage & Reheating
Refrigerator Storage:
- Allow pancakes to cool completely on a wire rack (about 15 minutes).
- Place in an airtight container with parchment paper between each pancake to prevent sticking.
- Refrigerate for up to 3 days.
- Beginner tip: Label the container with the date so you know when they were made.
Freezer Storage:
- Place completely cooled pancakes in a single layer on a baking sheet lined with parchment paper.
- Freeze until solid (about 1 hour).
- Transfer to a freezer-safe bag or container, with parchment paper between layers.
- Press out as much air as possible before sealing.
- Freeze for up to 2 months.
- Beginner tip: Write the date and quantity on the bag/container.
Reheating Methods:
- Microwave:
- Place 1-3 pancakes on a microwave-safe plate.
- Cover with a damp paper towel to prevent drying out.
- Heat for 20-30 seconds for refrigerated pancakes, 45-60 seconds for frozen.
- Check warmth and add 10-second intervals if needed.
- Toaster:
- Place one refrigerated pancake in each toaster slot.
- Toast on a low setting, watching carefully to prevent burning.
- Note: Only works with refrigerated, not frozen pancakes.
- Oven:
- Preheat oven to 350°F.
- Place pancakes in a single layer on a baking sheet.
- Cover with aluminum foil to prevent drying.
- Heat for 5-7 minutes for refrigerated pancakes, 8-10 minutes for frozen.
Safety Notes & Tips
- Matcha selection: Culinary-grade matcha is specially made for cooking and baking. Ceremonial grade is more expensive and meant for drinking.
- Food safety: Wash hands thoroughly before starting and after handling raw eggs.
- Heat safety: Keep pan handles turned inward on the stove to prevent accidental bumping and spills.
- Perfect flip timing: The top of the pancake should be about 70% set with bubbles before flipping. If you flip too early, the pancake may break apart.
- Consistent sizing: Using the same measuring cup for each pancake ensures they cook at the same rate.
- Color check: These pancakes won’t brown as much as regular pancakes due to the matcha. Look for a slight darkening of the green color instead.
- Make-ahead option: The dry and wet ingredients can be prepared separately the night before. Keep wet ingredients refrigerated and combine with dry ingredients just before cooking.
- Make them your own! These pancakes pair wonderfully with white chocolate sauce, honey, or even a simple dusting of powdered sugar. For another green pancake option, you might enjoy these pistachio pudding pancakes too!
