Matcha Pancakes Recipe

dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, matcha powder, and sea salt until evenly combined and no clumps of matcha remain.

wet ingredients

In a separate medium bowl or large measuring cup, whisk the whole milk, egg, melted butter, and vanilla extract until homogeneous.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently with a spatula or wooden spoon just until combined. Do not overmix — a few small lumps are fine. If the batter seems very thick, add up to 2 tablespoons more milk to reach a pourable but slightly thick consistency (like yogurt).

Let the batter rest at room temperature for 5–10 minutes; this hydrates the flour and lets the baking powder start working, producing fluffier pancakes.

Heat a nonstick skillet or griddle over medium heat until hot (about 325–350°F / 160–175°C). Lightly grease the surface with the butter reserved for cooking; wipe away excess with a paper towel so the pan isn’t greasy.

For each pancake, pour or ladle about 1/4 cup of batter onto the skillet, leaving 1–2 inches between pancakes. Cook without disturbing until bubbles form across the surface and the edges look set, about 2–3 minutes.

Flip the pancakes and cook the second side until golden brown and the centers are cooked through, about 1.5–2 minutes more. Adjust heat as needed to prevent burning; lower to medium-low if the exterior browns too quickly.

Transfer cooked pancakes to a plate and keep warm in a low oven (200°F / 95°C) while you finish the remaining batter. Re-grease the skillet as needed between batches.

To serve, stack pancakes and top with butter, a drizzle of maple syrup, fresh berries, and a dollop of whipped cream if desired. Dust lightly with powdered sugar and sprinkle toasted sesame seeds for a nutty finish.

Leftover pancakes can be cooled completely, layered between sheets of parchment, and refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. Reheat frozen pancakes in a toaster or oven until warm.