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A stack of green matcha pancakes with fresh raspberries being drizzled with maple syrup on a white plate.

Matcha Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Veronika | thehealthfulideas
  • 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


These Matcha Pancakes are so fluffy and light! Matcha powder gives them a beautiful green color. Perfect for Sunday brunch and freezer-friendly! 


Units Scale
  • 4 large eggs (egg whites and yolks divided)
  • 1 cup Greek yogurt
  • 2 tsp vanilla extract
  • 1/2 cup gluten-free flour (or all-purpose flour)
  • 1 tsp matcha powder
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 tbsp avocado oil or butter for cooking (plus more as needed)
  • For serving: berries, maple syrup, nut butter, yogurt


  1. Carefully divide egg whites and yolks between two medium/large bowls. Set egg whites aside for now.
  2. Into the bowl with egg yolks, add Greek yogurt, vanilla extract, gluten-free flour, matcha powder, and baking powder.
  3. Whisk everything together until well combined. Set aside.
  4. 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).
  5. 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.
  6. Heat a large pan over medium-high heat and add avocado oil or butter. Lower the heat to low-medium.
  7. 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.
  8. 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.
  9. 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.
  10. Serve the pancakes with berries, maple syrup, nut butter, yogurt, or any other toppings of your choice.


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).