These fluffy matcha pancakes combine the earthy richness of Japanese green tea powder with a classic American breakfast for a stack that is as nutritious as it is delicious. Made with Senbird Tea matcha green tea powder, this recipe takes just 20 minutes and produces soft, vibrant green pancakes the whole family will love.
WHY ADD MATCHA TO PANCAKES?
Matcha transforms ordinary pancakes into a nutrient-dense breakfast. Because you consume the entire ground tea leaf, matcha delivers a concentrated dose of beneficial compounds that steeped tea cannot match. Here is what matcha adds to your morning stack:
- Sustained energy without the crash. Matcha contains both caffeine (approximately 30–35 mg per tablespoon) and L-theanine, producing calm, focused energy that lasts 3–4 hours—unlike the sharp spike and crash from a sugary breakfast.
- Antioxidant boost. Matcha is rich in catechins, particularly EGCG (epigallocatechin gallate). A 2003 study from the University of Colorado found that matcha contains up to 137 times more catechins than standard brewed green tea. These antioxidants support cardiovascular and immune health.
- Vibrant color and subtle flavor. The slight bitterness and umami depth of matcha balances beautifully with the sweetness of maple syrup and fruit toppings, adding visual appeal and complexity to a simple dish.
FLUFFY MATCHA PANCAKES RECIPE
INGREDIENTS
- 1 cup all-purpose flour (or substitute with oat flour for a whole-grain option)
- 1 tablespoon Senbird Tea matcha powder
- 1 tablespoon sugar or maple syrup
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk (dairy or plant-based)
- 1 egg (or flax egg for a vegan option)
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or coconut oil
INSTRUCTIONS
- Mix the dry ingredients. In a large bowl, whisk together the flour, matcha powder, sugar, baking powder, baking soda, and salt until the matcha is evenly distributed throughout. Sifting the matcha first prevents green clumps in your batter.
- Combine the wet ingredients. In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter until smooth.
- Combine wet and dry. Pour the wet mixture into the dry ingredients and stir gently until just combined. Small lumps are fine—overmixing develops gluten and produces dense, rubbery pancakes instead of fluffy ones.
- Heat the pan. Place a non-stick pan or griddle over medium heat and lightly grease with butter or oil. The pan is ready when a drop of water sizzles and evaporates on contact.
- Cook the pancakes. Pour ¼ cup of batter per pancake onto the heated pan. Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 1–2 minutes until golden underneath.
- Serve immediately. Stack and top with fresh berries, a drizzle of maple syrup, whipped cream, or a light dusting of extra matcha powder for a beautiful presentation.
TIPS FOR PERFECT MATCHA PANCAKES
Sift the matcha first. Matcha powder clumps easily. Sifting it into the flour before mixing ensures even green color throughout and prevents bitter pockets of undissolved matcha.
Do not overmix. Stir the batter until the flour is just incorporated. A few small lumps are perfectly fine. Overmixing activates gluten and makes pancakes tough rather than fluffy.
Use medium heat. Matcha can darken and lose its vibrant green color at high temperatures. Medium heat gives you even cooking while preserving that beautiful jade hue.
Use culinary-grade matcha for baking. Ceremonial-grade matcha from Senbird Tea is ideal for drinking, but culinary grade offers a stronger matcha flavor that stands up to other ingredients in baked goods—and is more cost-effective for cooking.
MATCHA PANCAKES VS. CLASSIC PANCAKES
| Feature | Matcha Pancakes | Classic Buttermilk Pancakes |
|---|---|---|
| Color | Vibrant green | Golden brown |
| Flavor profile | Earthy, umami, slightly sweet | Buttery, neutral |
| Caffeine | ~30–35 mg per serving | None |
| Antioxidants (EGCG) | High | None |
| Prep time | 20 minutes | 15 minutes |
| Best toppings | Berries, maple syrup, whipped cream | Butter, maple syrup, bacon |
FREQUENTLY ASKED QUESTIONS
What grade of matcha should I use for pancakes?
Culinary-grade matcha is the best choice for baking recipes like pancakes. It has a stronger, more robust flavor that holds up well against sugar, butter, and other ingredients. Ceremonial-grade matcha from Senbird Tea is better reserved for drinks where its delicate, naturally sweet flavor can be fully appreciated.
Will the matcha flavor be too strong?
No. One tablespoon of matcha in a full batch of pancake batter produces a pleasant, mild green tea flavor—not overpowering. The sweetness of maple syrup and fruit toppings balances the earthy matcha notes perfectly. If you prefer a stronger matcha taste, increase to 1.5 tablespoons.
Can I make the batter ahead of time?
It is best to cook matcha pancakes immediately after mixing. The baking powder and baking soda begin activating once they contact the wet ingredients, so resting the batter too long (more than 15–20 minutes) results in flatter, less fluffy pancakes. However, you can pre-mix the dry ingredients the night before to save time.
Can I make these pancakes vegan or gluten-free?
Yes to both. For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes) and use plant-based milk and coconut oil. For gluten-free pancakes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
How do I store leftover matcha pancakes?
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them individually on a baking sheet before transferring to a freezer bag for up to 2 months. Reheat in a toaster or warm oven (175°C / 350°F) for 3–5 minutes. The matcha color may darken slightly in storage but the flavor remains.
MORE MATCHA RECIPES FROM SENBIRD TEA
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Our best-selling ceremonial Okumidori matcha with a silky body, mellow cocoa notes, and refined umami, perfect for traditional preparation or refined lattes.
