Matcha Pancakes

If you’re a fan of matcha, you already know its magic – earthy, slightly sweet, energising, and totally addictive. But have you tried it in pancake form? Matcha pancakes are a game-changer. They’re not only stunning to look at with their soft green hue, but they also offer a rich, unique flavour that stands out from your usual breakfast fare.

Perfect for brunch or a slow morning where you want to mix things up a bit. Here’s how to make a stack that’s vibrant, fluffy, and absolutely delicious.

Practical Tips & Recipe Notes!

If you like experimenting in the kitchen, here are a few more things to try:

1. Matcha matters: Use culinary-grade matcha, not ceremonial – it’s better for cooking and more affordable.
2. Keep them warm: Place the cooling rack on a baking sheet and keep the pancakes in a 90°C oven to keep them warm until you’re ready to serve. 
3. Sweeten up: If you like your pancakes on the sweeter side, add a little more sugar to the batter or rely on toppings to sweeten things up.

---

📖 Recipe

Ingredients

• 2 tbsp white vinegar
• ½ tsp vanilla extract
• 150g all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tbsp matcha green tea powder
• 2 tbsp sugar
• 240ml whole milk
• 1 egg
• 2 tbsp melted butter, plus more for the griddle

Instructions

1. Preheat the griddle to approximately 180°C.
2. In a small bowl or a large liquid measuring cup, combine the milk and vinegar. Stir the mixture and let it stand for a few minutes.
3. Whisk the flour, baking soda, baking powder, salt, sugar and matcha in a large bowl. 
4. Add the egg, vanilla and melted butter to the milk and whisk until combined. 
5. Pour the milk mixture into the dry ingredients and gently whisk until just combined. Be careful not to overmix; some lumps are okay!
6. Add a small amount of butter to the griddle and smear it over the entire surface.
7. Pour ¼ cup of batter onto the griddle for each pancake. Cook the pancakes until small bubbles form on the surface and the edges start to firm up, which should take about 3-4 minutes.
8. Flip and cook on the other side for an additional 2-3 minutes.
9. Once the centres puff up, they are mostly done and may only need another 30 seconds to finish cooking.
10. Place pancakes on a wire cooling rack and repeat the process with any remaining batter.
11. Serve with butter, maple syrup and strawberries if desired. 

---

Final Thoughts

Because they’re a vibe. They’re for mornings when you want something different, something cosy but a little fancy. The matcha gives you that calm, focused energy, while the pancakes satisfy your carb cravings. Win-win.

Next time you’re in the mood for a twist on tradition, go green – and treat yourself to matcha pancakes. 🍵🥞