A simple matcha pancake recipe with gram-based ingredients, fluffy texture tips, and make-ahead storage instructions.
Matcha Pancakes (Fluffy, Easy, and Freezer-Friendly)
These matcha pancakes are soft in the middle, lightly sweet, and easy enough for weekday breakfasts.
If you need ingredient help first, use how to choose matcha.
Ingredients
- 220g plain flour
- 2 tsp baking powder
- 1 tbsp caster sugar
- 1.5 tsp sifted matcha powder (about 3g)
- 1/4 tsp fine salt
- 2 medium eggs
- 300ml milk
- 30g melted butter
- 1 tsp vanilla extract
Method
- Whisk dry ingredients together.
- Whisk wet ingredients separately.
- Fold wet into dry until just combined; rest batter for 5 minutes.
- Cook in a lightly buttered pan on medium heat, 2–3 minutes per side.
- Keep cooked pancakes on a rack while finishing the batch.
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How to keep matcha pancakes fluffy
- Do not overmix once wet and dry are combined.
- Let batter rest so flour hydrates and bubbles develop.
- Keep pan heat medium so centres cook before surface darkens.
Topping combinations that work well
- Greek yoghurt + blueberries + honey
- Banana + almond butter + crushed pistachios
- Strawberry compote + a little white chocolate drizzle
Can you make them ahead?
Yes. Cool completely, then refrigerate for up to 3 days or freeze in layers with baking paper. Reheat in toaster or low oven.
For another breakfast batch-prep option, try matcha waffles.
FAQ
Why are my matcha pancakes dull brown instead of green?
Heat that is too high can mute matcha colour. Lower the heat slightly and cook longer.
Can I make these dairy-free?
Yes—swap milk for oat milk and butter for neutral oil or vegan butter.
Can I add protein powder?
Yes, but replace some flour with protein powder rather than adding extra dry ingredients on top, or pancakes may turn dense.
What should I read next?
Next read from the 2026-04-29 plan: matcha vs chai latte.
Weekly matcha updates
Recipes, buying tips, and honest reviews.