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 too.
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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 fewer egg yolks, 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 to not 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 St. Patrick's Day breakfast! If you want to try even more green breakfast recipes, check out these Savory Green Waffles!
Ingredients Notes
- Gluten-free flour - I like using a gluten-free flour mix but you can also use regular all-purpose flour.
- Matcha powder - Any matcha powder you like works here. I like using ceremonial matcha because I find it's sweeter and less bitter.
- Eggs - Egg yolks get whisked with the rest of the ingredients and egg whites get whipped and folded into the batter. This with the combination of Greek yogurt makes the pancakes incredibly light and fluffy. I don't recommend using vegan egg.
- Greek yogurt - Any thick yogurt works. Greek yogurt is best here but you can use a dairy-free one too if needed.
Step-by-Step Instructions
- Carefully divide egg whites and yolks between two medium/large bowls. Set egg whites aside for now.
- Into the bowl with egg 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 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 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 pan over medium-high heat and add avocado oil or butter. Lower the heat to low medium.
- Spoon pancake batter into the pan to form pancakes (approx. ¼ cup per pancake). Don’t overcrowd your pan, I do 3-4 at a time.
- Cook the pancakes for 2-3 minutes until 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 wipe your pan clean with a paper towel a couple of times to remove burnt butter.
Serving
Keep the pancakes warm: Preheat your oven to 210F (100C) and keep the pancakes in the oven on a baking sheet in a single layer while you finish cooking the rest of them.
Serve the pancakes with maple syrup, butter, nut butter, berries, or any other toppings you enjoy!
Storing
Store any leftover pancakes in an airtight container in the fridge for 2-3 days. You can also freeze the pancakes in a freezer-safe container.
To reheat the pancakes, I recommend warming them up in a preheated oven at 350F (175C). You can reheat the pancakes this way both from the fridge or from frozen. They'll just take a little longer from frozen.
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 and you should definitely try the four below if you don't know what to do with the rest of your matcha powder! The matcha chai latte is especially my favorite!
📖 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)
- 1 tsp matcha powder
- ½ tsp baking powder
- ¼ tsp fine sea salt
- 1 tbsp avocado oil or butter for cooking (plus more as needed)
- For serving: berries, maple syrup, nut butter, yogurt
Instructions
- Carefully divide egg whites and yolks between two medium/large bowls. Set egg whites aside for now.
- Into the bowl with egg 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 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-high heat and add avocado oil or butter. Lower the heat to low-medium.
- Spoon pancake batter into the pan to form pancakes (approx. ¼ cup per pancake). Don’t overcrowd your pan, I do 3 at a time.
- Cook the pancakes for 2-3 minutes until 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 wipe your pan clean with a paper towel a couple times to remove burnt butter.
- Serve the pancakes with berries, maple syrup, nut butter, yogurt, or any other toppings of your choice.
Notes
Cooking pancakes: I like using a mix of oil and butter because the oil prevents the butter from burning quickly but either work. Keep the heat to medium-low. If the pan is too hot the pancakes are more likely to burn.
Keeping pancakes warm: Keep the pancakes in an oven-safe dish or on a baking sheet in a preheated oven at 250F (120C).
Storing: Store any leftover pancakes in an airtight container in the fridge for 2-3 days or in the freezer. Warm the pancakes up on a single layer on a baking sheet in a preheated oven at 350F (175C).
Ann
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
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
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
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
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
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
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
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
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
Your matcha pancakes were easy to make and made a delicious breakfast! Thanks for sharing your recipe.