Matcha Powder Pancakes Recipe

I was messing around in my kitchen one lazy morning and tossed some matcha into my pancake mix, and honestly these green beauties turned out so fluffy and vibrant that i just had to share ’em with you.

I think you’ll enjoy my Matcha Powder Pancakes recipe. I love how the mix of all purpose flour, sugar, baking powder, salt and matcha powder with egg, milk, and melted unsalted butter creates a nutritious breakfast treat.

Its simple, flavorful and perfect for a quick morning meal.

Ingredients

• All Purpose Flour: It gives body and structure, but its not packed with fiber.
• Sugar: Adds natural sweetness although dont overuse if you want a healthier meal.
• Baking Powder: Helps the pancakes rise fast and light making every bite airy and soft.
• Matcha Powder: Gives a vibrant green hue and an antioxidant kick that makes it extra flavorful.
• Egg and Milk: These ingredients add protein and moisture for a fluffy, well binding mixture.
• Melted Butter: Brings richness and a tender crumb even if it makes the dish a bit indulgent.
• Vanilla Extract: Adds a warm, natural flavor that rounds out the overall taste nicely.

Ingredient Quantities

• 1 cup all purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tsp matcha powder
• 1 egg, lightly beaten
• 1 cup milk
• 2 tbsp melted unsalted butter
• 1 tsp vanilla extract
• Extra butter for cooking

How to Make this

1. In a medium bowl, sift together 1 cup all purpose flour, 1 tbsp sugar, 2 tsp baking powder, 1/4 tsp salt, and 2 tsp matcha powder.

2. In another bowl, lightly beat 1 egg then stir in 1 cup milk, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract.

3. Pour the wet mixture into the dry ingredients and stir until combined. Try not to mix too much or your pancakes might get dense.

4. Let the batter sit for about 5 minutes so the flour can absorb the liquids.

5. Heat a non-stick pan or skillet over medium heat and melt a little extra butter to coat the surface.

6. Using a ladle or measuring cup, pour about 1/4 cup of batter into the pan for each pancake.

7. Cook until bubbles form on the top and the edges look set, roughly 2-3 minutes.

8. Carefully flip the pancake and cook for another 1-2 minutes on the other side until it’s nicely golden.

9. Transfer the pancake to a plate and repeat with the remaining batter.

10. Serve these matcha pancakes warm with your favorite toppings like maple syrup, fresh berries, or a dusting of extra matcha powder if you like. Enjoy!

Equipment Needed

1. Medium bowl to sift and mix the dry ingredients, like the flour, sugar, baking powder, salt, and matcha powder
2. Another bowl to beat the egg and mix in the milk, melted butter, and vanilla extract
3. Fine mesh sieve, or any utensil that can sift, to break up any lumps in the dry mix
4. Measuring cups and spoons to accurately measure the flour, milk, butter, sugar, and matcha powder
5. Whisk or fork to lightly beat the egg so it blends well with the other wet ingredients
6. Ladle or a small measuring cup to pour the batter into the pan in even portions
7. Non-stick pan or skillet to cook the pancakes evenly without them sticking
8. Spatula to carefully flip the pancakes when they’re golden and bubbles start forming on top
9. Plate to transfer and serve the pancakes once they are cooked

Each piece of equipment is important for ensuring you mix and cook your matcha pancakes properly without over mixing or under cooking any parts of the recipe

FAQ

• Q: What does matcha powder do in these pancakes?
  A: Matcha adds a subtle earthy flavor and a cool green color that kinda makes these pancakes special.
• Q: Can I use a non-dairy milk instead of regular milk?
  A: Yup, you can use almond milk, oat milk or any other non-dairy milk, just be aware the flavor might change a little bit.
• Q: How do I get these pancakes nice and fluffy?
  A: Make sure not to overmix the batter and let the ingredients just combine lightly, its the trick to getting them fluffy.
• Q: What do I do to prevent the pancakes from sticking to the pan?
  A: Use a little extra butter on the pan and keep it at the right medium heat so they dont stick and burn.
• Q: How should I store any leftover pancakes?
  A: Let them cool completely then keep them in an airtight container in the fridge for upto 2 days. You can reheat them in a skillet or microwave.

Matcha Powder Pancakes Recipe Substitutions and Variations

• All purpose flour – you can switch to whole wheat flour if you like a nuttier taste or try gluten free all purpose for a lighter pancake
• Milk – almond milk works great if you want a dairy free option, or try soy milk for a slightly different flavor
• Unsalted butter – coconut oil is a fine alternative and even a mild vegetable oil can be used if you’re really in a pinch
• Egg – if you’re avoiding eggs, mix 1 tbsp ground flaxseed with 3 tbsp water to make a flax egg that works pretty well
• Baking powder – if you dont have any on hand you can make your own by mixing 1/4 tsp baking soda with 1/2 tsp cream of tartar

Pro Tips

1. Sift your dry ingredients really well, especially cause that matcha powder can get clumpy. It makes the mix smoother and gives a lighter pancake texture. Trust me, lumps ain’t fun.

2. Let the batter chill for about 5 minutes after mixin’ it. This gives all the flour time to soak up the milk and butter, and it often means fluffier pancakes. If you rush it, you might end up with more doughy pancakes.

3. When heatin’ your pan, keep it on medium heat. Too hot and you’ll burn the edges before the inside cooks properly, but too low and your pancakes could get gummy. If necessary, add a little extra butter to keep things slick.

4. Be patient before flippin’. Wait until you see bubbles forming and the edges start to look set. Flippin’ too early can make ’em break apart, so let ’em cook a bit longer on that side.