Why You’ll Love This Coconut Matcha Pancakes

• A Flavor Adventure. If you’re tired of the same old pancake routine, this recipe is your ticket out. The earthy, slightly bitter notes of the matcha are perfectly balanced by the sweet, creamy coconut, creating a complex flavor profile that’s far from boring.
• They’re Naturally Gorgeous. Honestly, the color alone is a reason to make them. That beautiful, natural green makes breakfast feel instantly more festive and special—no food coloring required.
• Surprisingly Light and Fluffy. You might think adding matcha powder would make the pancakes dense, but the trick is in the balance. These pancakes rise up beautifully, with a tender crumb that just melts in your mouth.
• A Gentle Energy Boost. Unlike a sugar rush that leaves you crashing later, the matcha provides a lovely, sustained sense of alertness. It’s the perfect way to start a lazy Saturday or a busy Sunday.

Ingredients & Tools

• 1 cup all-purpose flour
• 2 tbsp high-quality culinary-grade matcha powder
• 2 tbsp granulated sugar or coconut sugar
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 cup canned coconut milk, well-shaken
• 1 large egg
• 2 tbsp melted coconut oil (or unsalted butter), plus more for cooking
• 1/2 tsp vanilla extract (or coconut extract for extra flavor)
• 1/4 cup unsweetened shredded coconut, for topping

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.

Don’t skimp on the matcha quality here—it really makes all the difference. A vibrant, ceremonial or high-grade culinary matcha will give you that beautiful color and smooth flavor, while a lower-grade one can be bitter and dull-looking. And for the coconut milk, make sure you give the can a really good shake before opening to incorporate the cream and water.

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

• Sift your matcha. Matcha powder has a tendency to clump, and nobody wants little green lumps in their pancakes. Sifting it with the flour ensures a perfectly smooth, vibrant batter.
• Is your baking powder fresh? This is the secret to getting that perfect rise. If your baking powder is old, your pancakes will be flat. To test it, stir a half teaspoon into a cup of hot water. If it doesn’t vigorously bubble, it’s time for a new can.
• Don’t overmix the batter. A few lumps are totally fine—in fact, they’re desirable! Overmixing develops the gluten in the flour and leads to tough, chewy pancakes instead of light, fluffy ones.
• Let the batter rest. Honestly, this is a game-changer. Letting the batter sit for 5-10 minutes after mixing allows the flour to fully hydrate and the baking powder to start activating, resulting in a more tender texture.

How to Make Coconut Matcha Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Coconut Bacon — The smoky, salty, crunchy contrast is absolutely divine against the sweet, earthy pancakes. It’s a surprisingly perfect pairing.
• Fresh Mango or Pineapple Salsa — A bright, juicy fruit salsa cuts through the richness and adds a burst of fresh, tropical flavor that complements the coconut beautifully.
• Whipped Coconut Cream — For the ultimate indulgence, skip the butter and top your stack with a dollop of lightly sweetened coconut whipped cream. It’s pure heaven.

Drinks

• Iced Matcha Latte — Double down on the matcha theme! A cool, creamy latte alongside your warm pancakes creates a wonderful temperature and flavor harmony.
• Hot Ginger Tea — The spicy warmth of ginger tea is a fantastic palate cleanser and complements the earthy notes of the matcha without overpowering it.
• Cold Brew Coffee — If you need that caffeine kick, a smooth cold brew won’t clash with the subtle flavors of the pancakes like a darker roast might.

Something Sweet

• Dark Chocolate Chunks — Melting a few pieces of high-quality dark chocolate over the hot pancakes creates a luxurious sauce. The bitterness of the chocolate pairs wonderfully with the matcha.
• A Drizzle of Coconut Caramel — If you’re feeling fancy, a homemade caramel sauce using coconut milk and sugar takes these pancakes to a whole new level of decadence.
• Simple Berry Compote — The tartness of berries like raspberries or strawberries provides a lovely counterpoint to the sweetness and richness of the pancake batter.

Top Mistakes to Avoid

• Mistake: Using a low-quality, bitter matcha. This is the number one way to ruin the recipe. A harsh, low-grade matcha will make your pancakes taste unpleasantly bitter instead of pleasantly earthy.
• Mistake: Overmixing the batter into a smooth paste. I’ve messed this up before too, thinking I was being thorough. It activates the gluten and gives you dense, rubbery pancakes instead of the light, airy texture you’re after.
• Mistake: Flipping the pancakes too early. Impatience is the enemy of a perfect flip. Wait for those bubbles to form and pop on the surface. If you flip too soon, you’ll end up with a messy, undercooked middle.
• Mistake: Cooking on too high a heat. It’s tempting to crank the heat to cook them faster, but the outside will burn before the inside has a chance to cook through. Medium heat is your friend for a golden-brown exterior and a fluffy interior.

Expert Tips

• Tip: Make a “test pancake” first. This is my go-to pro move. Cook one small pancake first to test the heat of your pan and the seasoning of your batter. You can adjust the heat or add a pinch more sugar/salt before committing to the whole batch.
• Tip: Keep finished pancakes warm in a low oven. To serve everyone at once, heat your oven to 200°F (95°C) and place cooked pancakes on a baking sheet inside. This keeps them warm and crisp without continuing to cook.
• Tip: For extra coconut flavor, use coconut extract. If you’re a real coconut fanatic, swap the vanilla extract for coconut extract. It amplifies the tropical vibe incredibly well.
• Tip: Freeze leftovers for a quick weekday breakfast. These pancakes freeze beautifully. Let them cool completely, then layer them between parchment paper in a freezer bag. Reheat in a toaster for a fast, delicious breakfast.

FAQs

Can I make these pancakes gluten-free?
Absolutely! You can easily substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure the blend contains xanthan gum, which helps bind the batter and replicate the texture that gluten provides. The result is just as fluffy and delicious. I’ve had great success with blends that use a base of rice flour and tapioca starch.

My batter is very thick. Is that normal?
Yes, it can be! Different brands of coconut milk have varying thicknesses, and flour can absorb liquid differently. A thick batter will actually give you thicker, fluffier pancakes. If it’s so thick it’s difficult to pour, you can thin it out with a tablespoon or two of additional coconut milk or regular milk until it reaches a pourable but still spoonable consistency.

Can I make the batter the night before?
I wouldn’t recommend it for the best results. The baking powder will start to react as soon as it gets wet, and its leavening power will diminish overnight, leading to denser pancakes. A better plan is to mix the dry ingredients and wet ingredients in separate containers the night before. In the morning, just combine them and cook—it’s almost as fast!

Why did my pancakes turn out brown instead of green?
This usually happens if the heat is too high, causing the outside to brown quickly before the vibrant green interior is visible. Cooking on a steady medium heat is key. Also, the color will mellow a bit as it cooks, but they should still be distinctly green inside. Using a high-quality, vibrantly colored matcha is essential for that iconic hue.

How should I store leftover matcha powder?
This is super important! Matcha is sensitive to light, air, and heat, which will degrade its color and flavor. Always store it in an airtight container in a cool, dark place—like your pantry or even the refrigerator. Do not leave it in a clear jar on the counter. Proper storage keeps it fresh and vibrant for much longer.