Fluffy, cloud-like pancakes infused with earthy matcha green tea powder that creates a stunning jade color and delicate, sophisticated flavor. These Instagram-worthy pancakes are topped with freshly whipped cream, fresh berries, and a drizzle of honey for the perfect breakfast or brunch. The natural antioxidants from matcha make these not just delicious, but nutritious too.
Matcha pancakes represent the beautiful fusion of Japanese culinary tradition with beloved Western breakfast classics. Originally inspired by the ceremonial matcha tea culture of Japan, these vibrant green pancakes have become a favorite among health-conscious food enthusiasts and aesthetic breakfast lovers worldwide. The matcha powder adds a subtle earthy flavor with a hint of sweetness that pairs beautifully with the tender, fluffy pancake texture.
What makes these pancakes truly special is their stunning visual appeal combined with genuine nutritional benefits. Unlike many trendy breakfast foods, matcha pancakes deliver real value through antioxidants, chlorophyll, and a gentle energy boost without the jitters of coffee. Whether you’re looking to impress brunch guests or simply elevate your weekend breakfast routine, these matcha pancakes are sure to become a beloved favorite.
The recipe is surprisingly straightforward, using simple pantry staples combined with quality matcha powder. Once you master this basic technique, you’ll find yourself making these pancakes regularly for the pure joy of it.
Why You’ll Love This Recipe
- Stunning jade-green color makes these Instagram-worthy and visually impressive for any brunch gathering
- Packed with antioxidants from matcha green tea powder, making them a nutritious breakfast choice that tastes indulgent
- The earthy, slightly sweet flavor of matcha pairs beautifully with traditional pancake toppings like berries and cream
- Simple recipe with just one specialty ingredient—if you have matcha powder on hand, you can make these any time
Ingredients
1.5 cups All-purpose flour (Sifted for lighter pancakes)
2 tablespoons Matcha green tea powder (High-quality culinary grade)
2 teaspoons Baking powder (Aluminum-free preferred)
0.5 teaspoon Baking soda (For extra fluffiness)
2 tablespoons Granulated sugar (Adds subtle sweetness)
0.25 teaspoon Sea salt (Enhances matcha flavor)
2 whole Large eggs (Room temperature for best results)
1 cup Whole milk (Can substitute with almond milk)
3 tablespoons Melted butter (Unsalted, cooled slightly)
0.5 teaspoon Vanilla extract (Pure vanilla recommended)
2 tablespoons Butter for cooking (For greasing the pan)
0.5 cup Heavy whipping cream (For topping)
Instructions
Sift together the all-purpose flour, matcha powder, baking powder, baking soda, sugar, and sea salt into a large mixing bowl. Whisking these ingredients together ensures the matcha is evenly distributed throughout the flour mixture, preventing clumps in your batter. This step is crucial for achieving that beautiful, uniform jade color in your finished pancakes.
💡 Sift the matcha powder separately first if you don’t have a fine mesh strainer—this prevents lumps that can affect texture
In a separate medium bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well combined and slightly frothy. Whisk vigorously for about 30 seconds to incorporate air, which will help create lighter, fluffier pancakes. Ensure the butter is cooled slightly so it doesn’t cook the eggs.
💡 Room temperature eggs blend more smoothly with the milk and create a lighter batter
Create a well in the center of your dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold the ingredients together with just 10-12 strokes until barely combined. The batter should be slightly lumpy—overmixing develops gluten and results in tough, dense pancakes rather than fluffy ones.
💡 Stop folding while you still see streaks of flour—lumpy batter makes tender pancakes
Place a non-stick skillet or griddle over medium heat and allow it to preheat for about 2 minutes. Add a small amount of butter and let it melt and coat the surface evenly. You’ll know it’s ready when a drop of batter immediately begins to sizzle and bubble gently without burning.
💡 Medium heat is essential—too hot and the outside burns before the inside cooks; too cool and they won’t rise properly
Using a 0.25-cup measuring cup or ladle, pour batter onto the prepared pan, spacing pancakes 2 inches apart. Cook for 2-3 minutes until the bottom is set and the top surface begins to show small bubbles. Flip gently and cook the other side for another 1-2 minutes until golden brown and cooked through.
💡 Wait for bubbles to appear on the surface and the edges to look slightly dry before flipping—this ensures the center is cooked enough to flip
Transfer cooked pancakes to a warm plate and cover loosely with foil to keep them warm while you finish cooking the remaining batter. This prevents the first batch from getting cold and soggy while you wait for the others. Repeat the cooking process with remaining batter, reducing heat slightly if pancakes are browning too quickly.
💡 Keep finished pancakes on a baking sheet in a 200°F oven if serving a crowd
While pancakes cook, pour heavy cream into a chilled bowl and whip with a mixer or whisk until stiff peaks form, about 2-3 minutes. Prepare your desired toppings such as fresh berries, honey, matcha powder for dusting, or toasted nuts. Arrange everything near your serving plates for easy assembly.
💡 Chill your bowl and beaters in the freezer for 10 minutes before whipping for faster, better whipped cream
Stack warm matcha pancakes on serving plates, top with a generous dollop of whipped cream, and arrange fresh berries on top. Drizzle with honey or maple syrup, dust with a pinch of matcha powder for an elegant touch, and serve immediately. The warm pancakes will slightly melt the whipped cream, creating a delicious contrast of temperatures and textures.
💡 Serve immediately while pancakes are still warm for the best eating experience
👨🍳 Chef’s Notes
The key to perfect matcha pancakes is investing in quality culinary-grade matcha powder—ceremonial grade tends to be too grassy and expensive. I always recommend sifting the matcha separately first to ensure it’s completely lump-free before mixing with flour. Don’t overmix your batter; those tiny lumps create tender, fluffy pancakes rather than dense ones. Finally, let your griddle preheat properly and maintain medium heat throughout; this ensures even cooking with a beautiful golden exterior while keeping the inside light and fluffy.
Vibrant Matcha Pancakes with Whipped Cream
Fluffy, cloud-like pancakes infused with earthy matcha green tea powder that creates a stunning jade color and delicate,…
Ingredients
- • 1.5 cups All-purpose flour
- • 2 tablespoons Matcha green tea powder
- • 2 teaspoons Baking powder
- • 0.5 teaspoon Baking soda
- • 2 tablespoons Granulated sugar
- • 0.25 teaspoon Sea salt
- • 2 whole Large eggs
- • 1 cup Whole milk
- • 3 tablespoons Melted butter
- • 0.5 teaspoon Vanilla extract
- • 2 tablespoons Butter for cooking
- • 0.5 cup Heavy whipping cream
Instructions
- Sift together the all-purpose flour, matcha powder, baking powder, baking soda, sugar, and sea salt into a large mixing bowl. Whisking these ingredients together ensures the matcha is evenly distributed throughout the flour mixture, preventing clumps in your batter. This step is crucial for achieving that beautiful, uniform jade color in your finished pancakes.
- In a separate medium bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well combined and slightly frothy. Whisk vigorously for about 30 seconds to incorporate air, which will help create lighter, fluffier pancakes. Ensure the butter is cooled slightly so it doesn’t cook the eggs.
- Create a well in the center of your dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold the ingredients together with just 10-12 strokes until barely combined. The batter should be slightly lumpy—overmixing develops gluten and results in tough, dense pancakes rather than fluffy ones.
- Place a non-stick skillet or griddle over medium heat and allow it to preheat for about 2 minutes. Add a small amount of butter and let it melt and coat the surface evenly. You’ll know it’s ready when a drop of batter immediately begins to sizzle and bubble gently without burning.
- Using a 0.25-cup measuring cup or ladle, pour batter onto the prepared pan, spacing pancakes 2 inches apart. Cook for 2-3 minutes until the bottom is set and the top surface begins to show small bubbles. Flip gently and cook the other side for another 1-2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate and cover loosely with foil to keep them warm while you finish cooking the remaining batter. This prevents the first batch from getting cold and soggy while you wait for the others. Repeat the cooking process with remaining batter, reducing heat slightly if pancakes are browning too quickly.
- While pancakes cook, pour heavy cream into a chilled bowl and whip with a mixer or whisk until stiff peaks form, about 2-3 minutes. Prepare your desired toppings such as fresh berries, honey, matcha powder for dusting, or toasted nuts. Arrange everything near your serving plates for easy assembly.
- Stack warm matcha pancakes on serving plates, top with a generous dollop of whipped cream, and arrange fresh berries on top. Drizzle with honey or maple syrup, dust with a pinch of matcha powder for an elegant touch, and serve immediately. The warm pancakes will slightly melt the whipped cream, creating a delicious contrast of temperatures and textures.
