Matcha Pancakes Recipe

Recipe at a Glance

Makes 8 to 10 pancakes, 20 minutes total.

What You Need

- 1.5 cups (190g) all-purpose flour - 1 tbsp (6g) culinary grade matcha powder - 2 tbsp granulated sugar - 2 tsp baking powder - 1/4 tsp salt - 1 large egg - 1.25 cups (300ml) whole milk - 2 tbsp unsalted butter, melted - 1 tsp vanilla extract - Butter or neutral oil for the pan

For serving: maple syrup, honey, whipped cream, fresh berries, or red bean paste.

How to Make It

1. In a large bowl, whisk together flour, matcha, sugar, baking powder, and salt. 2. In a separate bowl, whisk together egg, milk, melted butter, and vanilla. 3. Pour wet ingredients into dry and stir until just combined. The batter will be lumpy -- do not overmix. 4. Let batter rest for 5 minutes while you heat the pan. 5. Heat a non-stick pan or griddle over medium heat. Lightly grease with butter or oil. 6. Pour about 1/4 cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. 7. Flip and cook another 1 to 2 minutes until cooked through. 8. Serve immediately with your choice of toppings.

Tips for the Best Result

Do not overmix the batter. Lumps are fine and actually desirable -- they produce fluffier pancakes. Overmixing develops gluten and makes pancakes tough and flat.

Let the batter rest for 5 minutes. This allows the baking powder to activate and the gluten to relax, producing fluffier pancakes.

Medium heat is key. Too high and the outside burns before the inside cooks; too low and the pancakes spread too thin.

For matcha waffles: use the same batter but add 1 extra tbsp of melted butter for crispier waffles.

Topping Ideas

Classic: maple syrup and butter.

Japanese style: sweetened red bean paste (anko) and whipped cream.

Fruity: fresh strawberries or blueberries with honey.

Indulgent: white chocolate sauce and toasted coconut.

Protein: Greek yogurt and honey.