Elevate your breakfast game with these Matcha Green Tea Pancakes. These extremely soft, fluffy pancakes will make all of your pancake dreams come to life.
Elevate your breakfast game with these matcha pancakes. These extremely soft, fluffy pancakes will make all of your pancake dreams come to life.
Your search has ended for the perfect steaming stack of the fluffiest matcha pancakes you will ever find! Brighten up your weekend with this delicious breakfast treat. This matcha pancake recipe is incredibly simple and easy to recreate. Below, I have included tips and tricks to help you make foolproof fluffy pancakes! If you loved these matcha pancakes, check out my black sesame waffles, spam and eggs, and Hong Kong French toast!
This matcha pancake recipe is composed of two crucial parts: 1. Dry ingredients (flour, sugar, salt, baking powder, baking soda) and 2. Wet ingredients (milk, eggs, butter). Mixing the two together develops gluten that gives elasticity to dough.
Milk helps make the pancake more tender and moist.
Matcha is a powdered green tea made of top-quality tea leaves. It provides a deep, earthy green tea flavor. There are three grades of matcha: ceremonial, premium, and culinary. Culinary is sufficient for cooking but the premium and ceremonial grades will provide a richer green color for your pancake.
Egg: the egg is the binding agent in the batter that provides the additional structure necessary to hold the bubbles and allow the pancakes to rise. Moreover, the yolk provides richness and flavor.
Vanilla provides extra subtle flavoring in the pancake.
Sugar adds sweetness.
All-purpose flour: contains starch, protein, and gluten which is crucial for the formation and structure of pancakes. It provides a soft chewy texture in the pancake.
Salt: if using salted butter, you can eliminate the salt.
Baking Powder/Baking Soda are chemical leaveners that create bubbles in a cooked pancake. These make the pancakes soft and fluffy.
Melted Unsalted Butter provides the fat in the batter that will make the pancake rich and moist.
📝 How to make Matcha Pancakes
Mix the Wet Batter. Microwave milk for 1 minute. Next, steep in two tea bags of green tea and cover with plastic for 10 minutes. After 10 min, whisk the matcha in the milk until no clumps remain. Whisking the matcha beforehand will prevent the clumping of the matcha in the batter. Whisk in the egg and vanilla extract.
Whisk the Dry Ingredients. In a separate bowl, whisk in flour, sugar, salt, baking soda, baking powder.
Combine Wet and Dry Ingredients. Whisk the dry flour mixture with wet egg mixture, then pour and mix in melted butter. Next, whisk until everything is combined. It is okay to leave a few lumps. The batter will have a thick and creamy consistency. If the batter is too thick fold in a few tablespoons of milk to reach desired consistency.
Rest the batter. Let the batter sit for five minutes
Prepare the skillet. Preheat a medium skillet over medium heat and lightly grease pan with oil on a paper towel.
Cook the Pancake. Cook a test pancake by placing 1/4 cup of batter and cook for 2-3 min or until golden brown or usually when the bubbles begin to release. Next, flip and then cook for another 1-2 minutes. One flip is ideal for the fluffiest pancakes the more you flip the more the air will deflate.
Tips for the Best Matcha Pancakes
Do not over-mix the pancake batter. Make sure to leave the small lumps in the batter. If you over-mix until the batter is smooth, the gluten will develop from the flour in your batter making the pancakes chewy instead of fluffy.
Rest the batter for 5 minutes and use it within 1 hour. 5 minutes will give the leavening agents to start working and give your pancakes that extra rise. Importantly, you should not wait longer than an hour. The longer you wait the less effective the leavening agents will be and the pancakes will spread out making them too thin and floppy.
Fry in a saute pan or a griddle on medium heat. If you don’t have a griddle, use a wide heavy-bottomed pan. If you use a pan that is too thin, your pancakes will burn. You also need a pan that is wide enough to give you enough room to flip your pancakes.
Cook with clarified butter or vegetable oil. Regular butter is really easy to burn. In clarified butter, the milk solids, the agent that causes the butter to burn, have already separated. If using vegetable oil, dip a paper towel in the vegetable oil and lightly grease the pan.
Don’t flip too early. You should try to avoid flipping when you see bubbles. More specifically, only flip when the bubbles begin to pop and form holes that say open on top of the pancake. If the bubble comes to the surface, pops, but is filled in by more batter, hold off on flipping.
Make tester matcha pancakes first. This is to gauge the heat and practice your flipping. For example, if you flip the pancakes when the bubbles are open and the pancake is burnt, turn down the heat.
Coconut Whipped Cream
Chill the Full Fat Coconut milk. For the coconut whipped cream, refrigerate the can until cold for at least 4 hours. Chilling the coconut milk will allow the cream to harden and separate from the coconut water
Chill the mixing bowl in the refrigerator for 20 min. Heat is the enemy of coconut whipped cream it will melt the cream. Chilling the bowl will prevent that.
Whisk the coconut milk. Open the can and scoop out the hardened cream leaving the water behind. Next, use a hand mixer and mix the cream until it is light and fluffy. Add the sugar and vanilla.
Matcha Green Tea Pancakes and Coconut Whipped Cream
5 from 2 votes
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Elevate your breakfast game with these Matcha Green Tea Pancakes. These extremely soft, fluffy pancakes will make all of your pancake dreams come to life.
Microwave milk for 1 minute. Steep in two tea bags of green tea and cover with plastic for 10 minutes.
After 10 min, whisk the matcha in the milk until no clumps remain.
Whisk in the egg and vanilla extract.
In a separate bowl whisk in flour, sugar, salt, baking soda, baking powder.
Whisk the dry flour mixture with wet egg mixture, then pour and mix in melted butter.
Whisk until everything is combined. It is okay to leave a few lumps. The batter will have a thick and creamy consistency. If the batter is too thick fold in a few tablespoons of milk to reach desired consistency.
Let the batter sit for five minutes
Preheat medium skillet over medium heat and lightly grease pan with oil on a paper towel.
Cook a test pancake by placing 1/4 cup of batter and cook for 2-3 min or until golden brown. Usually when the bubbles begin to release.
Flip and then cook for another 1-2 minutes. (1 flip is ideal for the fluffiest pancakes)
For the coconut whipped cream: refrigerate the can until cold for at least 4 hours.
Chill the mixing bowl in the refrigerator or freezer for 20 min.
Open the can and scoop out the hardened cream leaving the water behind.
Use a hand mixer and mix the cream until fluffy. Then add in the powdered sugar and vanilla until fluffy.
Notes
Do not over-mix the pancake batter. Make sure to leave the small lumps in the batter. If you over-mix until the batter is smooth, the gluten will develop from the flour in your batter making the pancakes chewy instead of fluffy.
Rest the batter for 5 minutes and use it within 1 hour. 5 minutes will give the leavening agents to start working and give your pancakes that extra rise. You should not wait longer than an hour.
Fry in a saute pan or a griddle on medium heat. If you don't have a griddle, use a wide heavy-bottomed pan. If you use a pan that is too thin, your pancakes will burn. You also need a pan that is wide enough to give you enough room to flip your pancakes.
Cook with clarified butter or vegetable oil. Dip a paper towel in vegetable oil or clarified butter and lightly grease the pan.
Don't flip too early. You should try to avoid flipping when you see bubbles. Only flip when the bubbles begin to pop and form holes that say open on top of the pancake.
Make tester pancakes first. This is to gauge the heat and practice your flipping.
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