A reliable matcha waffle recipe with gram-based measurements, crispness tips, and freezer meal-prep instructions.
Matcha Waffles (Crisp Outside, Soft Inside)
These matcha waffles are mildly sweet, crisp on the outside, and easy to freeze for weekday breakfasts.
If you need powder recommendations for baking, pair this recipe with best culinary matcha for baking UK.
Ingredients
- 220g plain flour
- 2 tsp baking powder
- 2 tsp sifted matcha powder (about 4g)
- 30g caster sugar
- 1/2 tsp fine salt
- 2 medium eggs
- 360ml milk
- 60g melted unsalted butter
- 1 tsp vanilla extract
Method
- Whisk all dry ingredients in a bowl.
- Whisk wet ingredients in a jug.
- Combine gently and rest batter for 5 minutes.
- Cook in a preheated, greased waffle iron for 3–5 minutes.
- Keep cooked waffles on a rack so steam does not soften them.
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How do you keep matcha waffles crisp?
- Preheat the waffle iron fully before the first batch.
- Do not stack hot waffles immediately.
- Use a wire rack, then re-crisp briefly in oven if needed.
Can you freeze and reheat them?
Yes. Cool completely, freeze flat, then transfer to bags. Reheat from frozen in toaster or oven until hot and crisp.
Topping ideas that work with matcha
- Greek yoghurt + berries
- White chocolate drizzle + strawberries
- Honey + toasted seeds
- Lightly sweetened whipped cream + citrus zest
For a similar breakfast format, see matcha pancakes and matcha french toast.
FAQ
Can this recipe be made dairy-free?
Yes. Use oat milk and dairy-free butter.
Why can matcha waffles turn brown?
Excess heat can dull matcha colour quickly. Lower the iron temperature slightly and reduce cook time.
What should readers open next?
Next read (planned for 2026-04-24): Best matcha near Liverpool suburbs.
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