These Matcha Pancakes are fluffy, light, and so pretty! Matcha powder is loaded with antioxidants and gives the pancakes a beautiful green color. Perfect for a Sunday breakfast or brunch, and they're freezer-friendly!
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Why This Recipe Works
Light and fluffy - Whipped egg whites make these pancakes incredibly soft and light. The texture reminds me of Japanese souffle pancakes but with the addition of Greek yogurt. These Healthy Greek Yogurt Pancakes are really similar to these, except they have no matcha, and they rise a little more. I highly recommend trying them, they're my all-time favorite!
Freezer-friendly - You can freeze these pancakes for busy mornings and just defrost and warm them up in the toaster or in the oven. They hold up pretty well and you'll have a delicious breakfast ready in no time!
Energy boost - Matcha powder, just like coffee, contains caffeine. Matcha tends not to have the same negative effects as coffee does on people (no jitters). It's usually a more stable source of energy and a great option if you want to switch things up!
Great for St. Patrick's Day - The bright green color of these pancakes makes them perfect for a St. Patrick's Day breakfast! If you want to try even more green breakfast recipes, check out these Savory Green Waffles or these Green Pancakes with Spinach!
Ingredients Notes
- Flour - You can use regular all-purpose flour or a gluten-free flour mix. I like using Bob's Red Mill 1:1 gluten-free flour.
- Matcha powder - Any matcha powder you like works here. I like using ceremonial matcha because I find it's sweeter and less bitter, but it's not as important to use the best quality here as it is with lattes.
- Eggs - You'll need to separate the egg whites and whip them up separately from the yolks. This is what makes the batter extra light and fluffy. I don't recommend using a vegan egg substitute here.
- Greek yogurt - Any thick yogurt works. Full-fat Greek yogurt is best here, but you can use a dairy-free one too, if needed.
- Butter - You'll need butter for cooking the pancakes. I recommend using unsweetened butter here, but salted works too.
Variations and Substitutions
- Dairy-free - If you want to make the pancakes dairy-free, use vegan yogurt and vegan butter instead of regular butter. You can also cook the pancakes with cooking oil like avocado oil, coconut oil, or cooking spray.
- Spinach - If you want to make the pancakes green without matcha, try my Green Pancakes!
- Chocolate chips - Matcha and chocolate might not be a popular flavor combination, but I promise you it works! Add some mini chocolate chips to the batter for added sweetness and flavor!
Step-by-Step Instructions
- Carefully divide egg whites and yolks between two large bowls (add the yolks to a larger bowl). Set the egg whites aside for now.
- Into the bowl with the yolks, add Greek yogurt, vanilla extract, gluten-free flour, matcha powder, and baking powder.
- Whisk everything together until well combined. Set aside.
- Add sea salt to the egg whites and whip them using a handheld mixer.
- Start on low speed, and once the egg whites are frothy, slowly raise the speed to high and whip until stiff peaks form (3-5 minutes).
- Add ¼ of the whipped egg whites to the batter mixture and whisk it in gently.
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- Add the remaining egg whites to the batter in two batches and fold them in carefully so they don’t deflate. It’s okay if the two aren’t perfectly mixed in. You want the batter to stay light and airy. If you overmix the batter, it will deflate, and the pancakes won't be as fluffy and light.
- Heat a large skillet over medium heat and add avocado oil or butter. Lower the heat to medium.
- Spoon pancake batter into the pan to form pancakes (approx. ¼ cup per pancake). Don’t overcrowd your pan, I usually do 3 at a time.
- Cook the pancakes for 2-3 minutes until small bubbles form on top, flip, and cook for another 1-2 minutes until golden brown on both sides.
- Repeat with the rest of the batter, and add more oil or butter as needed. You might have to carefully wipe your pan clean with a paper towel a couple of times to remove burnt butter.
- Serve the pancakes with your favorite toppings and enjoy!
Tips & Tricks!
- Pick the right pan - You want to use a large pan, ideally with shorter sides, so that the pancakes are easier to access when flipping and have enough space. Nothing is more annoying than flipping pancakes on an overcrowded pan!
- Keep the pancakes warm - Preheat your oven to 200F, and keep your cooked pancakes in a single layer on a baking sheet in the preheated oven until you finish cooking the remaining batter. I don't recommend stacking them because it steams them, and they lose their crispiness on the outside.
What to Serve the Pancakes With
- Syrup, jam, or sauce - Pure maple syrup is a classic, but you don't have to stop there! Try the pancakes with this Homemade Strawberry Syrup or this homemade Strawberry Vanilla Chia Jam!
- Berries- These pancakes are so good with fresh berries like raspberries, strawberries, blackberries, or blueberries! You can also simmer the berries with a splash of maple syrup for a sweet, hot berry sauce!
- Nut butter or seed butter - Add a spoonful of your favorite nut butter, like almond butter, or a seed butter, like sunflower seed butter, for added protein and healthy fats.
- Yogurt - I love adding a dollop of full-fat Greek yogurt on top of my pancake stack, but a good thick coconut yogurt is also delicious!
- Dessert - You can serve the pancakes for dessert with a scoop of vanilla ice cream and some whipped cream!
Storing and Reheating
Refrigerator: Store any leftover pancakes in an airtight container in the fridge for 3-4 days.
Freezer: Store the pancakes in a freezer-safe container or a freezer bag for 3-4 months. If you want to prevent the pancakes from sticking together, you can freeze them in a single layer on a baking sheet first. You can defrost them in the fridge overnight or reheat them from frozen in the oven (see below).
Reheating: You can reheat the pancakes in a pan for a couple of minutes on both sides or until warmed through. You shouldn't need butter if the pan is non-stick. You can also warm them up in a preheated oven at 300F for 5-10 minutes. The oven is my go-to for reheating them from frozen. The toaster is great for refrigerated pancakes when you just want to grab one as a snack.
FAQs
They have a slight green tea flavor, but it's not very strong. They're very similar to regular pancakes.
I like using the same ceremonial matcha for everything. It has a sweeter, less bitter flavor than other matcha, and it does make a difference. It can get pricy, though, so if you use it a lot, you can buy cooking matcha or any matcha powder you prefer.
I don't recommend it because the eggs are a large part of the recipe, and it might not work without them. Instead, you can take practically any plain vegan pancake batter and add matcha powder to it to make the pancakes matcha-flavored.
Other Recipes With Matcha
Matcha is most often used in drinks, so I'm including four below you can try if you've never tried those flavors together. They're some of my favorites! I also highly recommend the waffles; they're similar to these pancakes but with buttermilk. To see all the latest matcha drinks, head over to Drinks & Juices or search for matcha in the search bar!
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Have you tried these Matcha Pancakes? Please leave a star rating and let me know how it went in the comments below!
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Print📖 Recipe
Matcha Pancakes
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 15 pancakes (2-4 servings) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These Matcha Pancakes are so fluffy and light! Matcha powder gives them a beautiful green color. Perfect for Sunday brunch and freezer-friendly!
Ingredients
- 4 large eggs (egg whites and yolks divided)
- 1 cup Greek yogurt
- 2 tsp vanilla extract
- ½ cup gluten-free flour (or all-purpose flour, I use Bob's Red Mill 1:1 flour mix)
- 1 tsp matcha powder, sifted
- ½ tsp baking powder
- ¼ tsp fine sea salt
- 1 tbsp butter or avocado oil for cooking (plus more as needed)
- For serving: berries, maple syrup, nut butter, yogurt
Instructions
- Carefully divide egg whites and yolks between two large bowls (if you have two sizes, use the bigger one for yolks). Set egg whites aside for now.
- Add Greek yogurt, vanilla extract, gluten-free flour, matcha powder, and baking powder to the bowl with the yolks.
- Whisk everything together until combined. Set aside.
- Add sea salt to the egg whites and whip them using a handheld mixer. Start on low speed, and once they are frothy, slowly raise the speed to high and whip until stiff peaks form (3-5 minutes). Don't overmix.
- Add ¼ of the whipped egg whites to the batter and whisk it in gently. Add the remaining egg whites to the batter in two batches and fold in carefully so the egg whites don’t deflate. It’s okay if they aren’t perfectly mixed in.
- Heat a large pan over medium heat and add avocado oil or butter.
- Spoon pancake batter into the pan to form pancakes (approx. ¼ cup per pancake). Don’t overcrowd your pan, I usually do 3 at a time.
- Cook the pancakes for 2-3 minutes until small bubbles form on top, flip, and cook for another 1-2 minutes until golden brown on both sides.
- Repeat with the rest of the batter, adding more oil or butter as needed. You might have to carefully wipe your pan clean with a paper towel a couple of times to remove burnt butter.
- Serve the pancakes with berries, maple syrup, nut butter, yogurt, or any other toppings of your choice. Enjoy!
Notes
- Keeping pancakes warm: Preheat your oven to 200F, and keep your pancakes on a baking sheet in a single layer in the preheated oven while you finish cooking the rest of the batter.
- Storing: Store any leftover pancakes in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months. Freeze them in a single layer on a baking sheet first to prevent them from sticking together (optional).
- Reheating: Defrost the pancakes in the fridge overnight or reheat from frozen in a preheated oven at 300F. You can also reheat refrigerated ones in a pan for a couple of minutes on each side or in a toaster if you only want one or two as a snack.
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Ann says
I am a newbie to matcha, I have not tried cooking with it yet. This sounds a great recipe to try it out with! Love that green color it gives!
Marta says
How love how easy your instructions made it it for me to whip up these matcha pancakes. They filled me up until way past lunch, which is always a bonus in my book.
Sean says
I love matcha and I had never thought to put them in pancakes. They were so good next time I am doubling the recipe so I can freeze them and have them whenever I want.
Jessica says
My kids thought these were so fun for breakfast this weekend! I'm going to do them again on St. Paddy's day...so pretty with the berries added in. Thanks ;)
Bernice says
I LOVE the colour of these pancakes! I know it's Mardi Gras today and this would be such a treat today, on St. Patrick's day or any day! Fluffy pancakes are a favourite around here anytime!
Amanda says
What wonderful pancakes! They're so light and fluffy with the perfect matcha flavor. The fresh raspberries were and especially delicious touch. Definitely making these again for brunch!
Elizabeth says
Pancakes are a staple breakfast choice at our house. Excited to give these matcha pancakes a try - my kids will love the green color!
Elaine says
Let me tell you, I can start any day of my life with these... I love pancakes, and matcha pancakes are on the very top of my list!
Tammy says
These look fluffy and delicious! What a fabulous breakfast and festive too for St. Patrick's Day! I've never had matcha pancakes so I'm looking forward to giving these a try ^_^
Dennis says
Your matcha pancakes were easy to make and made a delicious breakfast! Thanks for sharing your recipe.