Matcha pancakes are the kind of breakfast that feels both indulgent and refined at the same time. Their pale, dusty green color is visually striking, their flavor is earthy and slightly bitter in the most pleasant way, and their texture — when made correctly — is soft, fluffy, and almost cloud-like. This recipe produces six generous 14 cm pancakes with a consistent rise, a tender crumb, and a genuine matcha flavor that comes through in every bite.
Jump to RecipeMatcha pancakes are the kind of breakfast that feels both indulgent and refined at the same time. Their pale, dusty green color is visually striking, their flavor is earthy and slightly bitter in the most pleasant way, and their texture — when made correctly — is soft, fluffy, and almost cloud-like. This recipe produces six generous 14 cm pancakes with a consistent rise, a tender crumb, and a genuine matcha flavor that comes through in every bite.
What makes this recipe especially reliable is the simplicity of the method. Everything goes into one bowl, the batter comes together in minutes, and the cooking technique is straightforward. There is no complicated folding of egg whites, no resting period, and no special equipment required. Yet the result is a stack of beautifully uniform, vibrant green pancakes that look and taste far more impressive than the effort involved.
Why This Recipe Works So Well
The balance of ingredients here is carefully considered. Cake flour, rather than all-purpose flour, is the key to the exceptionally soft, tender texture. Cake flour has a lower protein content, which means less gluten develops during mixing — and less gluten means a softer, more delicate crumb. The difference between a pancake made with cake flour and one made with all-purpose is immediately noticeable in both texture and mouthfeel.
The amount of baking powder is generous and intentional. Twenty grams gives these pancakes their dramatic, fluffy rise and the slightly puffed appearance that makes them so appealing. The eggs and milk provide richness and moisture, the oil keeps the crumb tender, and the sugar adds sweetness without making the pancakes cloying.
Jump to RecipeSix grams of matcha is enough to give a clear, unmistakable flavor and a vibrant green color, without being so strong that it becomes overwhelming or unpleasantly bitter. Cooking over low heat is essential — matcha is sensitive to high temperatures and will dull and brown if the pan runs too hot.
Ingredients
Makes 6 pancakes, approximately 14 cm (5.5 inches) each.
- 4 eggs
- 160 g sugar
- 20 g baking powder
- 20 g avocado oil
- 8 g salt
- 400 g cake flour
- 6 g matcha powder
- 400 g milk
Ingredient Note: Use ceremonial or high-quality culinary grade matcha for the best color and flavor. Lower quality matcha can be dull, bitter, or dusty-tasting rather than smooth and earthy. Cake flour is strongly recommended — all-purpose flour can be substituted but will produce a noticeably denser pancake. Avocado oil has a very mild flavor that does not interfere with the matcha. Any neutral oil works as a substitute.
Jump to RecipeStep-by-Step Instructions
Step 1 — Combine All Ingredients
Place all ingredients into a large mixing bowl and whisk together until you have a smooth, lump-free batter with a uniform pale green color. The batter should be pourable but not thin — it should fall from the whisk in a steady ribbon.
If you notice lumps of matcha that are not fully incorporated, sift the matcha powder into the batter and whisk again. Matcha can clump easily, and a sifted, evenly distributed matcha gives consistent color and flavor throughout each pancake.
Step 2 — Heat the Pan
Place a non-stick pan over low heat and allow it to come to temperature gradually. A pan that is too hot will brown the surface too quickly before the inside has risen, and the matcha will lose its vibrant color. Low heat is what produces the pale, golden-green surface and the fluffy interior that defines a great matcha pancake.
Add the thinnest possible film of neutral oil or butter, wiping away most of it with kitchen paper, to prevent sticking without creating a greasy surface.
Step 3 — Pour and Cook the First Side
Pour a ladle of batter into the center of the pan and allow it to spread naturally into a circle of approximately 14 cm. Do not push or spread with a spoon. Cook over low heat for approximately 1 minute, or until bubbles begin to form and pop across the surface. The edges should look set and the top surface should appear matte rather than wet and shiny — this is your cue to flip.
Step 4 — Flip and Cook the Second Side
Flip the pancake in one smooth, confident motion using a wide spatula. Cook the second side for approximately 1 minute until light golden brown and fully set when gently pressed. The second side will cook faster than the first, so watch it closely.
If the pan begins to overheat between batches, remove it from the heat for 30 seconds before adding the next ladleful.
Step 5 — Serve
Serve warm, stacked or laid flat. Classic accompaniments include honey or maple syrup, whipped cream, fresh berries, or a light dusting of additional matcha powder and icing sugar.
Tips for Success
Use low heat throughout. This is the most important instruction in the recipe. Low and slow gives fluffy, evenly cooked pancakes with a beautiful color. High heat sets the surface too quickly and does not give the baking powder time to work.
Sift the matcha before adding. Lumpy matcha creates uneven color and bitter pockets. A quick sift ensures a smooth, uniform green throughout.
Do not over-whisk. Mix until just smooth. Excessive whisking develops gluten even in cake flour, which tightens the batter and produces a less tender result.
Wait for bubbles before flipping. The bubble test is the most reliable indicator that the first side is ready. Flipping too early produces an undercooked interior and a pancake that will not hold its shape.
Fluffy Matcha Pancakes
Soft, cloud-like pancakes with a vibrant green colour and genuine earthy matcha flavour — simple method, stunning results
Ingredients — Matcha Pancake Batter
- 400 g cake flour (strongly recommended over all-purpose for a softer, more tender crumb)
- 6 g matcha powder (ceremonial or high-quality culinary grade; sifted)
- 20 g baking powder
- 160 g sugar
- 8 g salt
- 4 large eggs
- 400 g milk
- 20 g avocado oil or any neutral oil
To Serve
- Honey or maple syrup
- Whipped cream and fresh berries (optional)
- Dusting of matcha powder and icing sugar (optional)
Instructions
- Make the BatterSift the matcha powder into a large mixing bowl to prevent clumping. Add all remaining ingredients — flour, baking powder, sugar, salt, eggs, milk, and oil — and whisk together until smooth, lump-free, and a uniform pale green. The batter should fall from the whisk in a steady ribbon. Mix only until just smooth — do not over-whisk.Sift the matcha before whisking — clumped matcha creates uneven colour and bitter pockets in the finished pancakes. A 10-second sift through a fine mesh sieve makes a visible difference.
- Cook the PancakesPlace a non-stick pan over low heat and allow it to warm gradually. Add the thinnest possible film of oil or butter, wiping most away with kitchen paper. Pour a ladle of batter into the centre and let it spread naturally to approximately 14 cm — don't push or spread. Cook for about 1 minute until bubbles form and pop across the surface and the edges look set. Flip in one confident motion and cook the second side for about 1 minute until light golden and set when gently pressed. Repeat, resting the pan for 30 seconds between batches if it begins to overheat.Low heat throughout is the single most important instruction — high heat sets the surface too quickly, prevents the baking powder from working, and dulls the vibrant matcha colour. The pancake should take a full minute per side.
- ServeServe warm, stacked with honey or maple syrup, whipped cream, fresh berries, and an optional dusting of matcha powder and icing sugar.Wait for genuine bubbles across the surface before flipping — this is the most reliable indicator that the first side is ready. Flipping too early produces an undercooked interior.
Tips for the Best Results
- Sift the matcha before adding to the bowl — clumps create uneven colour and bitter pockets.
- Cook on low heat throughout — high heat is the most common reason matcha pancakes come out flat, brown, or poorly risen.
- Don't over-whisk the batter — mix only until just smooth. Excessive whisking develops gluten and tightens the batter.
- Wait for bubbles to form and pop across the full surface before flipping — this is the most reliable doneness cue.
- Rest the pan for 30 seconds between batches if it starts to overheat — consistent low temperature is what produces uniform results.
- Use high-quality culinary or ceremonial grade matcha — low-grade matcha produces a dull yellowish-green colour and a harsh, bitter taste.
- Store cooled pancakes in an airtight container with parchment between each one for up to 2 days. Freeze individually for up to 1 month.
How to Store
Cool completely before storing. Store in an airtight container in the refrigerator for up to 2 days, with parchment paper between each pancake to prevent sticking. Reheat in a dry pan over low heat for 1 minute per side, or in the microwave for 20 to 30 seconds. These pancakes also freeze well — freeze individually between parchment layers for up to one month.
Recipe Variations
- Extra matcha: Increase to 8 to 10 grams for a more intense, deeply green pancake.
- Matcha and white chocolate: Fold a small handful of white chocolate chips into the batter — white chocolate pairs exceptionally well with matcha.
- Honey butter topping: Whisk soft butter with honey and a pinch of salt for a simple, luxurious topping that melts over the warm stack.
- Coconut milk version: Replace dairy milk with full-fat coconut milk for a subtle tropical note that complements the matcha beautifully.
- Thinner version: Add an extra 100 ml of milk for a thinner, more crepe-like batter that works well rolled with fruit and cream.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes. The pancakes will still taste good but will be denser and chewier. For a closer approximation of cake flour, replace 2 tablespoons of every cup of all-purpose flour with cornstarch.
What type of matcha should I use?
High-quality culinary or ceremonial grade matcha gives the best color and flavor. Cheap, low-grade matcha produces a dull, yellowish-green color and a harsh, bitter taste.
Why are my pancakes not fluffy?
The most common cause is heat that is too high. High heat sets the surface too quickly and does not allow the baking powder to work properly. Always cook on low heat.
Can I make the batter ahead of time?
Yes. Refrigerate for up to one hour before cooking. Stir gently before using as the batter may settle slightly.
In Conclusion
Matcha pancakes are a genuinely beautiful and flavorful alternative to the classic stack. The earthy depth of the matcha, the cloud-soft texture from the cake flour batter, and the satisfying simplicity of the method make this a recipe worth coming back to again and again. Make them once and they will become your new weekend breakfast ritual.
