Name: Matcha pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 medium free range eggs; 50 g white caster sugar (superfine sugar); 150 g white self-raising flour (self rising flour); 2 tsp matcha tea powder; 100 ml semi-skimmed (2%) milk; 1 tbsp butter (to fry)

These matcha pancakes are tall, fluffy and delicious. And they're flavoured with vibrant matcha tea powder for a fresh, distinctive taste.

a stack of matcha pancakes on a white plate and fork with a section cut out.

Matcha powder is a very finely-ground Japanese green tea powder made from young tea leaves.

It's grassy and fresh tasting with a beautifully intense green hue, which makes it perfect for adding flavour and colour to home bakes.

In these matcha pancakes, the flavour is distinct, but not overpowering and makes for a really delicious breakfast.

a stack of matcha pancakes on a white plate drizzled in syrup.

To make these matcha pancakes, you'll start but whisking eggs and sugar together, then sift in flour and matcha tea powder, whisking to a smooth paste.

Finally, you'll whisk in some milk and your batter will be ready to cook.

a stack of matcha pancakes on a white plate drizzled in syrup on a white plate.

The matcha pancake batter fries really nicely, holding its shape well and producing tall, airy pancakes that are perfect for stacking.

Here's the full recipe for my matcha pancakes. Enjoy!

Ingredients

3 medium free range eggs
50 g (¼ cup) white caster sugar (superfine sugar)
150 g (1 cup) white self-raising flour (self rising flour)
2 tsp matcha tea powder
100 ml (⅓ cup + 1 tbsp) semi-skimmed (2%) milk
1 tbsp butter to fry

Equipment

Instructions

Crack the eggs into a large mixing bowl and add the sugar.

eggs and sugar in a large clear bowl surrounded by ingredients.

Whisk to combine.

whisked eggs and sugar in a large clear bowl surrounded by ingredients.

Sift in the flour and matcha.

whisked eggs and sugar in a large clear bowl topped with matcha powder and flour surrounded by ingredients.

Whisk to a smooth paste.

mixed matca pancake mix in a large clear bowl surrounded by ingredients.

Add the milk.

mixed matca pancake mix in a large clear bowl topped with milk surrounded by ingredients.

Whisk until you have a thick, smooth batter.

smooth matcha pancake mix in a large clear bowl surrounded ingredients.

Warm a little butter in a nonstick frying pan over a medium heat.

melted butter in a frying pan on an induction hob.

Spoon tablespoons of batter into the pan - make sure to space them far enough apart that they don't merge. Cook for about 1 minute until golden underneath.

3 raw matcha pancakes in a frying pan on an induction hob.

Flip and cook for another 30 second or so until golden, risen and cooked through. Transfer the pancakes to a plate as you go. You should get approximately 20 in all.

3 cooked matcha pancakes in a frying pan on an induction hob

Stack the pancakes up to serve.

a stack of matcha pancakes on a white plate with more matcha pancakes in the background.

They’re great with salted caramel sauce, as shown here, but honey, maple syrup, golden syrup or a sprinkling of sugar are all great too!

a stack of matcha pancakes on a white plate covered in caramel sauce with a fork pointing to the top pancake.

What did you think of these matcha pancakes?

a stack of matcha pancakes covered in caramel sauce on a white plate with a bite taken from the top.

Have you tried matcha as an ingredient in other dishes? I'd love to hear about it!

Print the recipe for matcha pancakes

Print Recipe

4.9 from 8 votes

Matcha pancakes

These matcha pancakes are tall, fluffy and delicious. And they're flavoured with vibrant matcha tea powder for a fresh, distinctive taste.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: 20 pancakes

Author: Emily Leary

Ingredients

3 medium free range eggs
50 g (¼ cup) white caster sugar (superfine sugar)
150 g (1 cup) white self-raising flour (self rising flour)
2 tsp matcha tea powder
100 ml (⅓ cup + 1 tbsp) semi-skimmed (2%) milk
1 tbsp butter to fry

Equipment

Instructions

Crack the eggs into a large mixing bowl and add the sugar. Whisk to combine.
Sift in the flour and matcha, then whisk to a smooth paste.
Next, add the milk and whisk until you have a thick, smooth batter.
Warm a little butter in a nonstick frying pan over a medium heat.
Spoon tablespoons of batter into the pan - make sure to space them far enough apart that they don't merge. Cook for about 1 minute until golden underneath.
Flip and cook for another 30 second or so until golden, risen and cooked through. Transfer the pancakes to a plate as you go. You should get approximately 20 in all.
Stack the pancakes up to serve. They’re great with salted caramel sauce, as shown here, but honey, maple syrup, golden syrup or a sprinkling of sugar are all great too!

Video

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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