Matcha Waffles

These Matcha Waffles are crispy on the outside, soft on the inside, easy to make, and freezer-friendly. Matcha powder gives them a beautiful green color and buttermilk makes them extra fluffy. Skip your morning coffee and try these energy-boosting waffles instead!

Jump to:

• Why This Recipe Works
• Other Matcha Recipes
• Ingredients
• Variations and Substitutions
• Step-by-Step Instructions
• Serving Suggestions
• Storing
• Reheating
• FAQs
• More Waffle Recipes
• 📖 Recipe

Why This Recipe Works

Natural vibrant green color - Matcha powder gives these waffles a beautiful green hue without any food colorings. They make a delicious breakfast or brunch for St Patrick's Day!

Simple clean ingredients - The recipe is easy to follow and only calls for easy-to-find simple ingredients. The waffles have a nice earthy matcha flavor that isn't overly strong and goes really well with maple syrup and berries.

Light and fluffy - These waffles are made with buttermilk which makes them extra fluffy and light while still retaining those crisp edges thanks to butter in the batter.

A source of caffeine - Matcha contains caffeine just like coffee so these waffles are a great way to get some caffeine in you in the morning without having to make coffee. Matcha is said to give longer-lasting, more stable, energy than coffee.

Freezer-friendly - If you're a fan of meal prepping, you can make a double batch and freeze the waffles to always have them ready for a quick breakfast! They're easy to defrost in a toaster or the oven.

Other Matcha Recipes

If you're new to matcha or if you're just looking for more recipes to use it in, below are some ideas on where you can use it besides the classic matcha latte we all know and love!

• If you like these matcha waffles, I highly recommend trying these Matcha Pancakes! They don't have buttermilk but they're just as fluffy as these waffles and freezer-friendly!
• If you're a fan of the classic matcha latte, you should try adding homemade berry syrups to your latte, I promise you'll love the new flavors! My favorite is this Strawberry Oat Matcha Latte but I also have recipes for Blueberry Matcha Latte, Blackberry Matcha Latte, and a Raspberry Matcha Latte. They can all be made both hot and iced.
• Matcha is also delicious in drinks without any milk! In the summer, you can make a refreshing Iced Matcha Lemonade or this Iced Pineapple Matcha Drink.

Ingredients

• Flour - You can use regular all-purpose flour or a gluten-free blend. I'm using Bob's Red Mill gluten-free 1:1 flour.
• Eggs - Large eggs bind everything together. I haven't tried using a vegan substitute.
• Buttermilk - If you don't have buttermilk, you can use regular milk, almond milk, or other dairy-free alternative. You can also make homemade buttermilk by mixing whole milk or non-dairy milk with lemon juice. See details in the recipe card.
• Matcha powder - I use ceremonial matcha powder but any matcha works here. Just make sure it's 100% matcha with no added sugar.
• Sweetener - The recipe calls for maple syrup but you can use any liquid sweetener.
• Butter - Unsalted and salted butter both work here. You can also use cooking oil like avocado oil though it might change the flavor of the pancakes slightly.
• Raising agents - Baking powder, baking soda, and fine sea salt are added to the batter. They react with the tangy buttermilk which yields extra fluffy pancakes.
• Flavorings - I like adding vanilla extract and a touch of cinnamon but this is optional. It's not very noticeable but it rounds out the flavors nicely and adds that little something.

Variations and Substitutions

• Gluten-free - Use your go-to gluten-free flour blend instead of all-purpose flour. I use Bob's Red Mill 1:1 flour.
• Vegan - You can use dairy-free milk or buttermilk instead of cow's milk buttermilk. I haven't tried using any vegan egg substitutes so I can't guarantee results but you can try using "flax egg". Use avocado oil instead of butter or vegan butter.
• Chocolate chips - You can add a handful of chocolate chips to the batter for added sweetness.
• Raspberries - Tangy raspberries would go really well with earthy matcha. Add a handful of fresh or frozen raspberries to the batter. If you're using fresh, tear each in half to have smaller pieces in the batter.

Step-by-Step Instructions

1. In a medium bowl, mix flour, baking powder, baking soda, cinnamon, and matcha powder. Set aside.

2. In a large bowl, whisk together eggs, maple syrup, vanilla extract, melted butter, and sea salt until well mixed.
3. Whisk in buttermilk.

4. Add the dry ingredients into the wet ingredients and whisk until just mixed. Be careful not to overmix the batter.

5. Preheat your waffle iron. I like to spray it with cooking spray or brush a little bit of oil or butter on the waffle iron before adding the batter to make sure it doesn’t stick.
6. Pour the waffle batter into the waffle iron (the amount will depend on the size of the waffle iron) and cook according to the manufacturer’s instructions. I set mine to medium heat and cook for 3-5 minutes until golden.
7. Repeat with the rest of the batter and serve with toppings of choice.

Pro tip: To keep your waffles warm while you cook the rest of the batter, keep them on a baking sheet in a single layer in a preheated oven at 200F.

Serving Suggestions

You can serve these waffles with any toppings you'd normally add to waffles. They're especially delicious with fresh fruit, especially berries like raspberries, strawberries, or blueberries. You can also add a dollop of yogurt (I like coconut milk yogurt) or ice cream if you're serving these for dessert.

Keep it classic with a maple drizzle or if you want to get a little fancier, try a homemade syrup like this Strawberry Simple Syrup or this Chai Simple Syrup (cha and matcha are a great flavor combo!).

Storing

• Fridge - Store any leftover waffles in an airtight container in the fridge for up to 3-4 days.
• Freezer - Store leftover waffles in the freezer in a freezer bag or a freezer-safe container for up to 6 months. It's best to freeze the waffles on a baking sheet for 2-3 hours first and then transfering them to a freezer-safe bag.

Reheating

You can reheat the waffles either in a toaster or in the oven. I like using the toaster for refrigerated waffles because they don't need as long to warm up.

If you're using the oven, preheat it to 300F and lay out your waffles on a baking sheet in a single layer. Place them in the oven for 5-10 minutes or until warmed through. Frozen waffles may take a little longer.

FAQs

More Waffle Recipes

Below are five other waffle recipes you should try! There are three sweet and two savory. I highly recommend the cheesy waffles, they're a great addition to brunch! See Pancakes and Waffles to see all the latest recipes.

• Chocolate Chip Waffles (a classic!)
• Banana Blueberry Waffles (great way to use up ripe bananas)
• Pink Waffles with Strawberry Syrup (perfect for Valentine's Day)
• Savory Green Waffles with Spinach (great for St. Patrick's Day)
• Cheesy Hash Brown Waffles (my favorite!)

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📖 Recipe