Fluffy Matcha Pancakes Recipe for a Fun Breakfast

There’s something undeniably enchanting about the rich green hue of matcha pancakes. Imagine stacking these vibrant beauties high on a plate and drizzling them with maple syrup while the aroma wafts through your kitchen like a cozy hug. Your taste buds will be dancing with delight as you indulge in their light and fluffy texture.

The first time I made matcha pancakes was during a lazy Sunday morning brunch with friends. Little did I know that this would become a tradition. The laughter, the syrup-covered faces, and the eventual food coma turned out to be an unforgettable experience.

I remember my friends’ reactions when they took that first bite of these fluffy delights—they couldn’t stop raving about how deliciously different they were.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This forms the base of your pancake batter; choose unbleached for better flavor.
• Matcha Powder: Use culinary-grade matcha for the best flavor and vibrant color; it’s essential.
• Sugar: Granulated sugar adds sweetness; you can adjust based on your taste preferences.
• Baking Powder: This helps the pancakes rise and become fluffy; freshness matters.
• Salt: Just a pinch enhances flavors overall; don’t skip this step.
• Milk: Use whole milk for creaminess or substitute with almond milk if you’re going dairy-free.
• Eggs: They bind everything together and add richness; consider using flax eggs for vegan options.
• Butter or Oil: Melted butter adds flavor; vegetable oil works too if you prefer less dairy.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Mix Dry Ingredients: In a large bowl, whisk together flour, matcha powder, sugar, baking powder, and salt until well combined.

Add Wet Ingredients: In another bowl, combine milk, eggs, and melted butter. Stir until fully blended before adding to dry ingredients.

Create the Batter: Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing to keep them airy.

Preheat Cooking Surface: Heat a non-stick skillet over medium heat; grease lightly with butter or oil before cooking each pancake.

Scoop & Cook: Pour about 1/4 cup of batter onto the skillet for each pancake; cook until bubbles form on top—about 2-3 minutes—and flip.

Savor & Serve: Once golden brown on both sides, remove from heat. Stack them high and serve warm with your favorite toppings like syrup or fruit.

Enjoying these delightful matcha pancakes will surely become a cherished part of your breakfast routine. The vivid green color will brighten up your day while their incredible taste makes every bite memorable.

Perfecting the Cooking Process

Start by mixing dry ingredients separately before adding wet ones to avoid lumps and ensure even cooking.

Add Your Touch

Consider swapping regular flour with almond or coconut flour for a gluten-free option. Add chocolate chips for a sweet twist.

Storing & Reheating

Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat in a toaster or microwave for best results.

Sometimes I whip up these matcha pancakes just to impress my friends, and their reactions are priceless—like I’m some culinary genius.

FAQ

What can I use instead of matcha powder?

You can use spirulina or green tea powder as alternatives for matcha pancakes.

Can I make matcha pancakes vegan?

Absolutely. Substitute eggs with applesauce or flaxseed meal and use non-dairy milk.

How do I store leftover batter?

Store leftover pancake batter in the fridge for up to two days, stir before using.

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Fluffy Matcha Pancakes

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• Author: Clara Rosewood
• Total Time: 25 minutes
• Yield: Approximately 6 servings 1x

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Description

Indulge in fluffy matcha pancakes that are not only visually stunning but also packed with a unique earthy flavor. Perfect for a delightful breakfast or brunch treat!

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Ingredients

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• 1 cup all-purpose flour
• 2 tablespoons culinary-grade matcha powder
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup milk (or dairy-free alternative)
• 2 large eggs (or flax eggs for vegan option)
• 2 tablespoons melted butter or oil

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Instructions

1. In a large bowl, whisk together the flour, matcha powder, sugar, baking powder, and salt.
2. In another bowl, mix the milk, eggs, and melted butter until well combined.
3. Gently fold the wet ingredients into the dry mixture until just combined; avoid overmixing.
4. Preheat a non-stick skillet over medium heat and lightly grease it.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about 2-3 minutes), then flip and cook until golden brown.
6. Stack pancakes on a plate and serve warm with your favorite toppings.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Japanese

Nutrition

• Serving Size: 1 pancake (45g)
• Calories: 120
• Sugar: 4g
• Sodium: 160mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg