Matcha Pancakes Recipe

I love making matcha pancakes in the morning—they just feel a little extra special. That bright green color always brightens my mood, and honestly, the earthy matcha with fluffy pancakes and sweet maple syrup? So good.

This matcha pancake recipe gives you soft, tasty pancakes by mixing matcha powder into simple pancake batter.

No need for weird ingredients or chef-level skills. I just use things I already have in the pantry plus some good matcha.

These green tea pancakes have become one of my favorite breakfasts when I want something different. Let me walk you through what you’ll need, the ingredients, and every step to making matcha pancakes at home.

You’ll also get a few of my tips and what to expect when you take that first bite.

Equipment

Making matcha pancakes is pretty straightforward if you have the right tools. I always make sure these are set out before I get started.

Here’s what you’ll need:

• Large mixing bowl
• Medium mixing bowl
• Whisk or electric mixer
• Measuring cups
• Measuring spoons
• Fine mesh strainer or sifter
• Non-stick frying pan or griddle
• Spatula
• Ladle or 1/4 cup measuring cup

A fine mesh strainer is key for this recipe. It breaks up any clumps in the matcha or flour, so your pancakes turn out smooth.

A good non-stick pan really helps with flipping. If you don’t have one, just use more butter on your regular pan.

My go-to pan is about 10 inches wide. That way, I can cook a few pancakes at once without them running into each other.

You probably already have most of these tools. If you’ve got an electric mixer, it’s nice for making the batter fluffy, but a whisk totally works.

Make sure your spatula has a thin edge—it’s way easier to get under pancakes and flip them cleanly. Trust me, I learned after tearing a few with a thick spatula.

Ingredients

Here’s what you need for these tasty matcha pancakes. Nothing fancy, just basics you can grab at the store.

For the Dry Ingredients:

• 1 cup all-purpose flour (or swap for oat flour if you want something lighter)
• 2 tablespoons matcha powder (I like ceremonial-grade matcha for the best color and flavor)
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 1/4 teaspoon salt

For the Wet Ingredients:

• 1 cup coconut milk (or any milk you like)
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• 2 tablespoons melted butter (or vegetable oil if you need dairy-free)
• 1 teaspoon vanilla extract

I reach for ceremonial-grade matcha when I want that bright green and smooth flavor. Regular matcha works, but it can be a bit more bitter.

The flax egg is a good binder if you’re skipping regular eggs. Let it sit for about 5 minutes so it thickens up.

You can swap in oat flour instead of all-purpose—it just makes the pancakes a little denser. Either melted butter or vegetable oil works, so just use what fits your needs.

Instructions

I start by whisking the flour, matcha, baking powder, and salt in a big bowl. That’s the dry base for these pancakes.

In another bowl, I mix the milk, flax egg, melted butter, and vanilla. I whisk until it all comes together.

Next, I pour the wet mix into the dry and gently fold with a spatula. Don’t worry if it’s a bit lumpy—if you mix too much, the pancakes won’t be as fluffy.

• Heat a non-stick pan or griddle over medium
• Lightly grease with butter or spray
• Pour about 1/4 cup of batter for each pancake
• Wait for bubbles to show up and edges to look set (usually 2-3 minutes)
• Flip carefully with your spatula
• Cook another 1-2 minutes until both sides are golden
• Move to a plate and keep warm

I just repeat with the rest of the batter. If the pan gets too hot, I turn it down a bit so nothing burns.

Don’t press the pancakes while they cook—let them puff up on their own. This batch makes about 8-10 pancakes, depending on how big you make them.

I serve these matcha pancakes right away, still warm. They’re honestly best fresh, especially with your favorite toppings.

Notes

Keep leftover pancakes in an airtight container in the fridge for up to 3 days. You can freeze them for a couple months too—just put parchment between each one so they don’t stick.

To reheat, I usually toss them in the toaster or microwave for about 30 seconds. The toaster gives the edges a nice little crunch, which I love.

Matcha powder quality really matters for color and taste. I’d go for at least culinary-grade, but ceremonial-grade gives you the best green and smoothest flavor.

If the batter’s too thick, add a bit of milk—one tablespoon at a time—until it pours slowly but doesn’t run everywhere.

Don’t overmix. A few lumps are totally fine and actually help keep things fluffy.

I always sift my matcha before adding it in. It only takes a second but keeps clumps away.

These pancakes are awesome with honey, maple syrup, or whipped cream. Fresh berries and a dusting of powdered sugar are also great.

The slight bitterness of matcha goes really well with sweet toppings, so don’t hold back on the syrup. I think the earthy note actually makes the sweet stuff taste even better.

Make sure your pan is hot enough before you start—just flick a little water on it and if it sizzles, you’re good to go.

Tasting Notes

The first thing that hits me when I bite into these matcha pancakes is that earthy, just-sweet-enough flavor from the green tea powder. It’s not too much—just kind of gentle and mellow, and it works with the fluffy pancakes in a way I didn’t expect.

Then there’s the maple syrup. That warm, caramel sweetness does something magical with the matcha, making every bite feel like a treat. I like how the flavors play off each other instead of fighting for attention.

Adding whipped cream? That’s a little extra, but honestly, it’s worth it. The cream melts a bit from the heat and gives this light, airy contrast to the pancakes, which are kind of dense and cake-like.

Coconut yogurt is probably my go-to topping. It brings in a tang that cuts the sweetness, and that hint of coconut just fits with the matcha. Makes me feel like I’m eating something kind of good for me, too.

And the color! The green is so pretty—it actually makes breakfast a little more exciting. These pancakes taste like a cross between the usual and something a bit special. The matcha isn’t too strong, so they’re great if you’re just getting into matcha or already obsessed with it.

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