The Breakfast You've Been Missing
Matcha pancakes have a way of making a Saturday morning feel like an actual event. They're light, fluffy, and a vivid shade of green that makes them look far more impressive than the effort involved. Whether you're a matcha devotee or just looking for something different at the weekend, these matcha pancakes are worth making.
The matcha flavour is subtle — earthy and slightly sweet, with none of the bitterness you might get from a poorly made matcha drink. When you use a good ceremonial grade matcha, the flavour is smooth and grassy, and it works beautifully against a drizzle of maple syrup.
What You'll Need
This recipe makes about 8–10 matcha pancakes, enough for 2–3 people. Here's what to gather:
- 1 cup (150g) plain flour
- 2 teaspoons ceremonial grade matcha powder
- 2 tablespoons caster sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (250ml) buttermilk (or regular milk with 1 tsp white vinegar stirred in)
- 1 egg
- 2 tablespoons melted butter, plus extra for the pan
- 1 teaspoon vanilla extract
For serving: maple syrup, fresh berries, whipped cream, or a dusting of icing sugar all work beautifully.
How to Make Matcha Pancakes — Step by Step
The method is straightforward. The key is not to overmix, which is what keeps pancakes fluffy rather than dense and chewy.
Step 1: Mix the dry ingredients
In a large bowl, whisk together the flour, matcha powder, sugar, baking powder, baking soda, and salt. Make sure the matcha is evenly distributed — this ensures a consistent green colour and flavour throughout.
Step 2: Combine the wet ingredients
In a separate bowl or jug, whisk together the buttermilk, egg, melted butter, and vanilla. You want everything at room temperature if possible — cold buttermilk can cause the butter to seize up into small lumps.
Step 3: Bring it together
Pour the wet ingredients into the dry and fold gently until just combined. A few small lumps are absolutely fine — this is a good sign. If you stir until completely smooth, you'll develop the gluten in the flour and end up with tough pancakes.
Step 4: Cook them
Heat a non-stick pan or skillet over medium-low heat and add a small knob of butter. When it starts to foam, ladle about ¼ cup of batter per pancake. Cook until bubbles form across the surface and the edges look set — about 2 minutes — then flip and cook for another 60–90 seconds. The green colour may deepen slightly as they cook, which is completely normal.
Tips for the Best Results
- Use ceremonial grade matcha. It gives you a brighter green colour and a smoother, less bitter flavour. Namisan's Meiso Ceremonial Matcha is sourced from Japan, vivid green, and blends easily into batter.
- Don't rush the heat. Medium-low is the sweet spot. Too high and the outside burns before the inside cooks through.
- Rest the batter. If you have 5 extra minutes, letting the batter rest produces slightly fluffier pancakes. Not essential, but worth it.
- Keep them warm. Place cooked pancakes on a baking tray in a 100°C oven while you finish the batch. They'll stay warm without going soggy.
Variations Worth Trying
Once you've made the basic version, here are a few ways to mix things up:
- Matcha and white chocolate — fold a small handful of white chocolate chips into the batter. The sweetness plays really well against the matcha.
- Matcha and banana — mash half a ripe banana into the wet ingredients for a subtly sweeter, more textured pancake.
- Dairy-free version — swap the buttermilk for oat milk with a teaspoon of lemon juice, and use coconut oil instead of butter. The pancakes come out slightly thinner but still delicious.
- Higher protein — replace a third of the flour with vanilla protein powder and reduce the sugar to 1 tablespoon.
Serving Suggestions
The simplest option is a generous drizzle of maple syrup and a handful of fresh berries — the tartness of raspberries or strawberries cuts through the richness nicely. If you want something more indulgent, a spoonful of mascarpone and a dusting of icing sugar works beautifully. For something lighter, Greek yogurt and sliced banana does the job.
If you want to lean into the matcha theme, you can serve these alongside a properly whisked bowl of matcha. A Minimalist Matcha Set makes it easy to prepare one while the pancakes cook.
Make Ahead and Storage
Matcha pancakes reheat well, which makes them good for meal prep. Let them cool completely, then stack with a small piece of baking paper between each one and store in an airtight container in the fridge for up to 3 days. To reheat, put them in a dry pan over low heat for about a minute each side, or use a toaster on a low setting.
The batter can also be made the night before — cover and refrigerate overnight, then give it a gentle stir before cooking. Add a splash of milk if it's thickened up.
Give Them a Try
Matcha pancakes are one of those recipes that feels a bit special without being complicated. Once you've made them once, they tend to become a regular fixture. Gather your ingredients, find a quiet morning, and give them a go — they're genuinely worth it.