Why You’ll Love This Matcha Green Tea Pancakes

• A Flavor Adventure. If you’re a fan of matcha lattes, you’re going to adore these. The matcha provides a lovely, gentle bitterness that balances the sweetness of the pancake batter and syrup perfectly—it’s complex without being overwhelming.
• They’re Instantly Impressive. Let’s be honest, that gorgeous green color is a total showstopper. They look beautiful on the plate and will make you feel like a professional brunch chef with minimal effort.
• An Energizing Start. While we’re not making any health claims, it’s no secret that matcha is known for providing a calm, focused energy. It’s a lovely alternative to your usual morning coffee ritual, baked right into your breakfast.
• Surprisingly Versatile. These aren’t a one-note wonder. You can top them with everything from classic maple syrup and berries to something more adventurous like coconut whipped cream and toasted sesame seeds.

Ingredients & Tools

• 1 cup all-purpose flour
• 1 tbsp high-quality culinary-grade matcha powder
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 3/4 cup milk (dairy or plant-based both work beautifully)
• 1 large egg
• 2 tbsp unsalted butter, melted (plus more for the pan)
• 1 tsp vanilla extract

Tools: A large mixing bowl, a whisk, a smaller bowl, a ladle or 1/4 cup measure, and a good non-stick skillet or griddle.

The star here, without a doubt, is the matcha powder. Honestly, splurge a little on a good culinary-grade matcha—you’ll taste the difference. It should be a vibrant green, not a dull brownish-green. The quality really shines through in the final flavor. The rest of the ingredients are pantry staples, which makes this recipe feel both special and totally approachable.

Serves: 2-3 (makes about 8-10 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Your Matcha Matters. I’ll say it again because it’s that important! Culinary-grade matcha is designed for baking and cooking. Ceremonial grade is wonderful for drinking but can be a bit too delicate (and expensive) for pancakes. A good culinary grade will have a robust flavor that stands up to the heat.
• Don’t Overmix the Batter. This is the golden rule for fluffy pancakes. A few lumps in your batter are totally fine—in fact, they’re desirable! Overmixing develops the gluten in the flour and leads to tough, flat pancakes. We want light and airy.
• Get Your Pan to the Right Temperature. This is the secret to a perfect golden-brown exterior. Too hot, and the outside burns before the inside cooks. Too low, and you’ll get pale, sad pancakes. A flick of water should sizzle and evaporate immediately on the surface.
• Let the Batter Rest. If you have an extra five minutes, let your mixed batter sit on the counter. This allows the flour to fully hydrate and the baking powder to start activating, which results in a more tender crumb.

How to Make Matcha Green Tea Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Bacon or Turkey Bacon — The salty, savory crunch is a fantastic contrast to the subtly sweet, earthy pancakes. It creates a perfect balance of flavors on your plate.
• Fresh Mixed Berries — The bright, tart pop of blueberries, raspberries, or sliced strawberries cuts through the richness beautifully and adds a lovely fresh element.
• Whipped Coconut Cream — For a dairy-free or extra-indulgent option, a dollop of lightly sweetened coconut cream feels luxurious and pairs wonderfully with the matcha’s flavor profile.

Drinks

• A Cold Glass of Milk — Sometimes, the classic is best. A cold glass of milk (or oat milk) is a simple, comforting pairing that just works.
• Hot Ginger Tea — The spicy warmth of ginger tea complements the earthy notes of the matcha incredibly well, making for a very cozy and aromatic breakfast experience.
• A Citrusy Mimosa — For a special brunch, the bright acidity of orange juice and bubbles in a mimosa lifts all the flavors and makes the meal feel like a true celebration.

Something Sweet

• Dark Chocolate Shavings — A little goes a long way! Shaving a bit of high-quality dark chocolate over the top adds a bitter-sweet note that echoes the matcha and feels incredibly decadent.
• Toasted Coconut Flakes — Toasting brings out the nutty sweetness of coconut, which adds a wonderful texture and a tropical twist that’s just delicious.
• Warm Maple Syrup — You can’t go wrong. The deep, caramel-like sweetness of pure maple syrup is the perfect partner for these unique pancakes. Warm it up for an extra-special touch.

Top Mistakes to Avoid

• Mistake: Using a low-quality or old matcha. This is the biggest flavor killer. Old or low-grade matcha can be unpleasantly bitter and won’t give you that beautiful green color. It’s worth investing in a fresh, vibrant culinary-grade powder.
• Mistake: Mixing the batter until it’s completely smooth. I’ve messed this up before too, thinking I was being thorough. But overmixing is the primary reason pancakes turn out dense and rubbery. Embrace the lumps!
• Mistake: Flipping the pancakes too early. Impatience is the cook’s curse! If you flip before the bubbles have popped and the edges are set, you’ll end up with a messy, unevenly cooked pancake. Wait for those visual cues.
• Mistake: Pressing down on the pancakes with the spatula after flipping. This seems like it might help them cook faster, but all it does is squeeze out the air bubbles we worked so hard to create, resulting in a denser pancake. Just let them be!

Expert Tips

• Tip: Sift your matcha and flour. For an ultra-smooth batter with zero lumps, sift the matcha powder along with the flour. This ensures it blends seamlessly and prevents any little clumps of dry matcha.
• Tip: Add a flavor twist with citrus zest. A teaspoon of finely grated lemon or orange zest mixed into the batter adds a beautiful, bright aroma that cuts through the earthiness of the matcha in the most delightful way.
• Tip: Make a “test” pancake first. Always cook one small pancake first to test your pan’s temperature and the batter’s consistency. You can adjust the heat or add a splash more milk if needed before committing to the whole batch.
• Tip: Freeze them for later! These pancakes freeze beautifully. Let them cool completely, then layer them between parchment paper in a freezer bag. Reheat in a toaster or oven for a quick and special weekday breakfast.

FAQs

Can I make the batter the night before?
I wouldn’t recommend it, honestly. The baking powder will start to react as soon as it hits the liquid, and by morning, you’ll have lost a lot of the leavening power, leading to flatter pancakes. For a make-ahead option, mix all the dry ingredients and all the wet ingredients in separate containers the night before. In the morning, you just combine them—it takes 30 seconds and you get all the freshness.

My pancakes turned out a bit bitter. What happened?
This almost always points to the matcha. Either the matcha itself was a lower quality, which can be harsher, or it might have been measured a little too generously. Matcha is potent! Make sure you’re using a level tablespoon. Also, ensure your baking powder is fresh, as expired baking powder can leave a metallic, bitter aftertaste.

Can I make these gluten-free or vegan?
Absolutely! For gluten-free, a 1:1 gluten-free flour blend works wonderfully—just make sure it contains a binder like xanthan gum. For vegan, use a plant-based milk, a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 mins), and a neutral oil or vegan butter instead of dairy butter. The method remains exactly the same.

Why did my pancakes come out dark on the outside but gummy inside?
This is a classic sign that your pan was too hot. The outside cooks too quickly, burning before the heat has a chance to penetrate to the center and cook the batter through. Next time, reduce the heat to medium-low and give the pan a minute to adjust. Cooking low and slow is the key for perfectly cooked interiors.

How do I store and reheat leftovers?
Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. The best way to reheat them is in a toaster or a 350°F (175°C) oven for about 5-10 minutes. This will restore their crisp edges. Microwaving will make them soft and steamy.