What do matcha pancakes taste like?

They have a slight green tea flavor, but it's not very strong. They're very similar to regular pancakes.

What kind of matcha can I use for cooking?

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.

Can I make these pancakes vegan?

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.

Matcha Pancakes

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5 from 9 reviews

Matcha Pancakes

Recipe by Veronika Sykorova

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

Total Time30 minutes
Yield15 pancakes (2-4 servings) 1x
DietGluten Free

Ingredients

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, I use Bob's Red Mill 1:1 flour mix)
1 tsp matcha powder, sifted
1/2 tsp baking powder
1/4 tsp fine sea salt
1 tbsp butter or avocado oil for cooking (plus more as needed)
For serving: berries, maple syrup, nut butter, yogurt

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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.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Breakfast
Method: Stovetop
Cuisine: American

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