Matcha Pancakes (Japanese-Inspired)
Fluffy Japanese-inspired matcha pancakes with a vibrant green color and earthy-sweet flavor. Made with a simple batter and a flax egg, these pancakes are easy, cozy, and ready in about 25 minutes.
Equipment
- Large mixing bowl
- medium mixing bowl
- Whisk
- Fine mesh strainer or sifter
- Measuring cups
- Measuring spoons
- Non-stick skillet or griddle
- Spatula
- Ladle or 1/4-cup measuring cup
Ingredients
- 1 cup all-purpose flour or oat flour (will be slightly denser)
- 2 tablespoons matcha powder culinary grade or ceremonial grade; sift to remove clumps
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup coconut milk or any milk you like
- 1 flax egg 1 Tbsp ground flaxseed + 3 Tbsp water, mixed and rested 5 minutes
- 2 tablespoons butter melted (or vegetable oil for dairy-free)
- 1 teaspoon vanilla extract
- butter or oil for greasing the pan
- maple syrup optional, for serving
- whipped cream or yogurt optional, for serving
- fresh berries optional, for serving
Instructions
- Make the flax egg: stir ground flaxseed and water together and let it sit for 5 minutes to thicken.
- In a large bowl, sift (or whisk) together flour, matcha powder, baking powder, sugar, and salt until evenly combined and lump-free.
- In a medium bowl, whisk together coconut milk, thickened flax egg, melted butter (or oil), and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold just until combined. A few small lumps are fine—do not overmix.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and the edges look set.
- Flip and cook 1–2 minutes more until cooked through. Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with maple syrup, whipped cream or yogurt, and fresh berries if desired.
Notes
Sifting matcha is the easiest way to avoid clumps and get a smooth, even green color. If the batter is too thick, add milk 1 tablespoon at a time until it pours slowly. Don’t press pancakes while cooking—let them puff. Store leftovers airtight in the fridge up to 3 days, or freeze with parchment between pancakes up to 2 months. Reheat in a toaster for best texture.