Matcha pancakes are one of the most visually striking and delicious breakfast options you can make on a weekend morning. The batter turns a vivid green colour when the matcha is added, and the finished pancakes have a subtle earthy sweetness that pairs exceptionally well with fresh fruit, cream, or a light maple syrup drizzle.
What matcha adds to pancakes
Matcha in pancake batter
contributes colour, a subtle earthy flavour, antioxidants, and a small amount
of caffeine to the breakfast. The flavour is mild enough that people who do not
actively enjoy plain matcha often find it pleasant in pancakes because the
batter, milk, and butter create a richer context for the matcha taste. Culinary
grade matcha is ideal for baking and cooking because its stronger flavour holds
up through the cooking process and delivers a clear matcha character.
Ingredients
•
200 grams plain flour
•
2 teaspoons matcha powder
•
2 tablespoons sugar
•
2 teaspoons baking powder
•
A quarter teaspoon of salt
•
2 large eggs
•
240 ml milk
•
2 tablespoons melted butter or vegetable oil
•
1 teaspoon vanilla extract
Method
Whisk together the flour,
matcha, sugar, baking powder, and salt in a large bowl. In a separate bowl,
whisk together the eggs, milk, melted butter, and vanilla. Pour the wet
ingredients into the dry and fold together until just combined. A few small
lumps are fine and expected. Overmixing develops the gluten and makes the
pancakes tough. Let the batter rest for five minutes while you heat your pan.
Heat a non-stick pan or griddle
over medium heat. Add a small amount of butter and let it melt. Pour
approximately 60 to 80 ml of batter per pancake onto the surface. Cook until
bubbles form across the surface and the edges begin to look set, about two to
three minutes. Flip and cook for another one to two minutes until the bottom is
lightly golden. The matcha green colour of the batter makes it harder to judge
doneness by colour alone, so look for the bubbles and edge set rather than
colour.
Toppings that work well
Fresh strawberries and cream are
a classic pairing with matcha pancakes, the sweetness and acidity of the
berries balancing the earthy matcha. Sliced banana with honey is another simple
and satisfying option. A small amount of red bean paste, the traditional
Japanese pairing for matcha, transforms the breakfast into something more
distinctly Asian in character. Whipped cream with a light dusting of extra
matcha powder on top makes a beautiful presentation.
Keeping them warm
Place finished pancakes on a
baking tray in an oven set to 80 degrees Celsius while you cook the remaining
batter. This keeps them warm without continuing to cook them, so the entire
batch is ready to serve at the same time.
Common questions
Why are my pancakes not green
enough? Use a good quality culinary
grade matcha with a vivid colour. Dull or low-quality matcha will produce a
greyish-green batter. The colour fades somewhat during cooking, which is
normal.
Can I make the batter the
night before? You can mix the dry
and wet ingredients separately and combine them in the morning. A fully mixed
batter stored overnight loses some of its leavening action.
Can I make vegan matcha
pancakes? Yes. Replace the eggs with
flax eggs, use plant-based milk, and use a neutral oil instead of butter. The
texture is slightly different but still very good.
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