Matcha pancakes will bring a touch of originality and indulgence to your breakfast. Ultra soft and fluffy, they have a unique, delicate, and subtle taste that differs from classic American pancakes. In addition to its refined flavor, matcha tea is known for its numerous health benefits due to its richness in antioxidants. A simple and tasty recipe that will awaken your taste buds.
Easy to make, it only requires a few basic ingredients that you probably already have in your kitchen. The preparation takes no more than 5 minutes with a whisk or a simple fork. Adding matcha to the pancakes gives them a unique flavor and a valuable nutritional boost.
If you don’t like matcha, you can certainly prepare them plain or flavored with vanilla, lemon zest, etc.
Table of Contents
Ingredients:
NB: Find the printable recipe card at the end of the article.
For 4 pancakes (I doubled the recipe in the images)
- 1 egg
- 1 tablespoon sugar
- A large pinch of salt
- 100 g all-purpose flour (3.5 oz)
- 2 teaspoons of matcha tea
- 1 teaspoon of baking powder (5 g / 0.18 oz)
- 1 pot of unsweetened plain or Greek yogurt (110 g / 3.9 oz per pot). If the batter is too thick due to flour absorption, add a little more yogurt.
Preparation steps
It’s important to mix the wet and dry ingredients separately to avoid overworking the batter and to quickly achieve a homogeneous texture without liquefying it.
In a mixing bowl, sift the flour, matcha, and baking powder, then mix with a whisk.
In another bowl, beat the egg, sugar, and plain unsweetened yogurt until you get a smooth mixture.
Incorporate the flour mixture and the pinch of salt, and whisk until you get a smooth batter, quite thick but that spreads slowly. If it’s too thick, add a little more yogurt.
Heat a non-stick frying pan or crepe maker over medium heat, then butter it with a small knob of butter using a silicone brush or paper towel.
Pour a small ladle of batter into the hot pan, spreading it slightly with the back of the ladle to obtain a nice round shape. Let it cook until bubbles appear on the surface and the batter is slightly dry so you can flip it.
Flip the pancake and cook until golden brown.
Repeat the process with the remaining batter. Place the cooked pancakes on a plate lined with paper towels.
Serve drizzled with maple syrup, honey, or plain, according to your taste. Serve with toppings of your choice.
Tips for vegan matcha pancakes
If you want to prepare vegan pancakes, replace the animal-based ingredients.
Use plant-based plain yogurt such as almond, soy, or oat milk.
Replace the eggs with mashed banana (half a mashed banana replaces one egg).
Ideal toppings for matcha pancakes
Matcha pancakes pair well with a variety of toppings according to your preferences. For a sweet touch, opt for maple syrup, honey, or a light dusting of powdered sugar. If you prefer a fruity note, fresh strawberries, banana slices, or blueberries will be perfect.
For a more refreshing version, Greek yogurt, whipped cream, or a scoop of vanilla ice cream will enhance their delicate flavor. Of course, you can adapt these accompaniments according to your taste!
FAQs about matcha pancakes
How to store these pancakes?
The matcha pancakes can be stored in the refrigerator for up to 3 days. To restore their softness, reheat them for a few seconds in the microwave or in a pan over low heat.
Can they be frozen?
Yes, matcha pancakes can be frozen. To prevent them from sticking together, first lay them flat on a tray, then transfer them to a freezer bag once frozen. Wrap them tightly to preserve their freshness. They can be stored this way for up to 2 months.
What drink to pair with them ?
Depending on the season, matcha pancakes can be wonderfully paired with drinks that enhance their delicate green tea flavors, either with a comforting hot beverage, such as matcha tea, a coffee latte, or jasmine tea, or with a refreshing cold drink, like an iced matcha latte, a banana smoothie, or fresh fruit juice.
So Fluffy and Quick Matcha Pancakes
INGREDIENTS
For 4 pancakes (I doubled the recipe in the images)
- 1 egg
- 1 tablespoon sugar
- A large pinch of salt
- 100 g all-purpose flour (3.5 oz)
- 2 teaspoons matcha tea
- 1 teaspoon baking powder (5 g / 0.18 oz)
- 1 pot unsweetened plain or Greek yogurt (110 g / 3.9 oz per pot.) If the batter is too thick due to flour absorption, add a little more yogurt.
PREPARATION
- It's important to mix the wet and dry ingredients separately to avoid overworking the batter and to quickly achieve a homogeneous texture without liquefying it.
- In a mixing bowl, sift the flour, matcha, and baking powder, then mix with a whisk.
- In another bowl, beat the egg, sugar, and plain unsweetened yogurt until you get a smooth mixture.
- Incorporate the flour mixture and the pinch of salt, and whisk until you get a smooth batter, quite thick but that spreads slowly. If it's too thick, add a little more yogurt.
- Heat a non-stick frying pan or crepe maker over medium heat, then butter it with a small knob of butter using a silicone brush or paper towel.
- Pour a small ladle of batter into the hot pan, spreading it slightly with the back of the ladle to obtain a nice round shape. Let it cook until bubbles appear on the surface and the batter is slightly dry so you can flip it.
- Flip the pancake and cook until golden brown.
- Repeat the process with the remaining batter. Place the cooked pancakes on a plate lined with paper towels.
- Serve drizzled with maple syrup, honey, or plain, according to your taste. Serve with toppings of your choice.
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