Matcha Pancakes (Green Tea pancakes)
User Reviews
5
Matcha Pancakes (Green Tea pancakes)
Description
Matcha Pancakes blend all-purpose flour with matcha green tea powder and baking powder to form a light, airy base. Milk, melted butter, eggs, and vanilla extract create a smooth batter with balanced richness. By cooking on low heat, the batter gently cooks through while developing subtle browning without burning the matcha's delicate taste.
The pancakes have a tender texture with a mild, slightly grassy flavor from the matcha powder, which distinguishes them from traditional pancakes. Optional sugar in the batter adds a touch of sweetness and helps form a light caramelization on the edge when cooked carefully.
These pancakes can be served with whipped cream, mixed berries, or maple syrup to complement and enhance their flavor. Care is needed during cooking to prevent excessive browning due to the sugar content. Many prefer to use a non-stick skillet or griddle and monitor heat closely for even cooking.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons matcha powder (green tea powder)
- 2 tablespoons sugar Optional) (*Footnote 1
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 4 tablespoons butter melted
- 2 egg large
- 2 teaspoons vanilla extract
- vegetable oil for cooking
Topping options
- Whipped Cream
- mixed berries (strawberries, blueberries, and/or raspberries)
- maple syrup
Instructions
- Combine all-purpose flour, matcha powder, sugar, baking powder, and salt in a large bowl. Stir to mix well.
- Combine milk, melted butter, eggs, and vanilla extract in a blender (I used Vitamix). Blend at medium speed until everything is well mixed, 30 to 40 seconds. Add the mixed dry ingredients into the blender. Mix at low speed for 20 seconds, until the flour is just incorporated and it formed a runny batter. Transfer the batter to a big bowl.
- If you do not own a blender, combine all the wet ingredients in a large bowl. Mix with a whisk until well combined. Then add the mixed dry ingredients. Stir gently until everything is just incorporated.
- Add oil to cover the bottom of a large skillet and heat over medium heat until hot. Turn to low heat. Use a 1/4 cup measuring cup to transfer batter into the pan to form pancakes, with some gap in between. Cook until the bottom browns and bubbles pop on the surface, 1 to 2 minutes. Flip the pancake and cook the other side until lightly browned, 1 minute or so. Transfer to a big plate. Cook the rest of the batter using the same method. Add a bit more oil if needed.
- Serve the hot pancakes with whipped cream, mixed berries, and / or maple syrup, if needed. Enjoy!
Notes
- Adding sugar enhances flavor but causes quicker browning; cook pancakes over low heat and watch closely.
- If you don't have a blender, whisk wet and dry ingredients separately before combining gently.
- Serve pancakes topped with whipped cream, mixed berries, or maple syrup as preferred.
- Use good-quality matcha powder for best color and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 14 pancakes
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1of the 14 pancakes | |
| Calories | 151kcal | 8% |
| Carbohydrates | 17.9g | 6% |
| Protein | 4.6g | 9% |
| Fat | 6.8g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 133mg | 6% |
| Potassium | 214mg | 5% |
| Fiber | 1.2g | 5% |
| Sugar | 3.5g | 7% |
| Calcium | 90mg | 9% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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