3 Secrets to Heavenly Fluffy Matcha Pancakes Easy Recipe

Author: Carry

Published: February 15, 2026

Oh my gosh, you have to try these fluffy matcha pancakes I’ve fallen in love with! That vibrant green color alone makes me happy every morning. I first discovered them during a lazy Sunday when I wanted something different from my usual breakfast routine. Who knew powdered green tea could transform ordinary pancakes into something so special? These aren’t just pretty – that mild earthy matcha flavor pairs perfectly with maple syrup in a way that still surprises me after making them dozens of times. What I love most is how ridiculously easy this fluffy matcha pancakes recipe is – simple ingredients, one bowl (okay, maybe two), and you’ve got restaurant-worthy results in under 30 minutes. My kids call them “hulk pancakes” and devour them, which is how I know this recipe’s a keeper!

Why You’ll Love These Fluffy Matcha Pancakes

Let me tell you why this recipe became my weekend staple after just one try! First off – that gorgeous green color makes breakfast feel instantly special without any fuss. But the real magic happens when you take that first bite. The matcha adds this subtle, sophisticated flavor that’s way more interesting than regular pancakes. Here’s why you’ll adore them:

Ready in under 30 minutes – perfect for lazy mornings
Naturally energizing thanks to matcha’s gentle caffeine boost
That beautiful fluffy texture we all crave in pancakes
Healthier than diner pancakes (but no one will guess!)
Endless customization – top with fruit, syrup, or chocolate

Trust me, once you try matcha in pancakes, there’s no going back to plain old buttermilk!

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Ingredients for Fluffy Matcha Pancakes

Here’s everything you’ll need to create these vibrant green beauties – and yes, splurging on good matcha makes all the difference! I learned the hard way that cheap matcha turns pancakes bitter and dull-looking. My go-to list:

1 cup all-purpose flour (spooned and leveled, please!)
1 tbsp high-quality matcha powder (I use ceremonial grade)
2 tbsp sugar (adjust to your sweetness preference)
1 tsp baking powder (that fresh stuff from the back of your cupboard won’t cut it)
1/2 tsp baking soda
1/4 tsp salt (balances the sweetness perfectly)
3/4 cup milk (any kind works – I’ve used almond milk in a pinch)
1 large egg (room temp blends better)
2 tbsp melted butter (cooled slightly – hot butter cooks the egg!)
1 tsp vanilla extract (the real stuff, not imitation)

See? Nothing weird or hard-to-find. Just pantry staples plus that glorious green tea powder!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these matcha pancakes! Just grab:

2 mixing bowls (one for dry, one for wet ingredients)
A trusty whisk (or fork in a pinch)
Non-stick skillet or griddle (my well-seasoned cast iron works great too)
Spatula (for those perfect flips)
Measuring cups and spoons

That’s it – see? I told you this was easy!

How to Make Fluffy Matcha Pancakes Easy Recipe

Okay, let’s get cooking! I promise this process is foolproof if you follow these simple steps. The key? Don’t overmix the batter – a few lumps are totally fine and actually help keep the pancakes light and airy. Here’s exactly how I make them every weekend:

Mixing the Dry Ingredients

First, grab your biggest mixing bowl – trust me, you’ll want the space. Whisk together the flour, matcha powder, sugar, baking powder, baking soda, and salt until everything looks evenly distributed. I like to sift the matcha first if it’s clumpy (those little green lumps won’t break down while cooking). You’ll know it’s ready when you’ve got this gorgeous pale green powder mixture with no white streaks left. Pro tip: whisking instead of stirring helps incorporate air for extra fluffiness!

Combining Wet Ingredients

In your second bowl, whisk together the milk, egg, melted butter, and vanilla until smooth. Here’s where temperature matters – cold milk straight from the fridge makes the butter clump up, so I microwave the milk for 15 seconds if I forgot to take it out earlier. The mixture should look creamy yellow with no separated bits. Pour this into your dry ingredients and gently fold together with a rubber spatula. Stop mixing when you still see a few dry patches – the batter will continue hydrating as it rests.

Cook the Pancakes

Heat your pan or griddle over medium heat – too hot and the bottoms burn before the centers cook through. Test the temperature by flicking a few water droplets – they should sizzle gently. Pour about 1/4 cup batter per pancake, leaving space between them. Now the hardest part: waiting! Don’t touch them until bubbles form across the surface and the edges look set (about 2-3 minutes). Flip carefully with a spatula – you’ll see those perfect golden-brown undersides. Cook another minute until springy to the touch. Repeat with remaining batter, lowering the heat slightly if they’re browning too fast.

Tips for Perfect Fluffy Matcha Pancakes

After making these matcha pancakes more times than I can count, here are my foolproof tips for perfection every time! First, always sift your matcha powder – those tiny clumps never fully dissolve and you’ll get bitter bites. Let the batter rest 5 minutes after mixing (I use this time to clean up) – this relaxes the gluten for extra fluffiness. Want them sweeter? Add an extra tablespoon of sugar – the matcha’s earthiness can handle it. And whatever you do, resist overmixing! A few lumps mean tender, cloud-like pancakes that’ll make you swoon.

Variations for Fluffy Matcha Pancakes

Oh, the fun you can have with these! My kids love when I toss in a handful of mini chocolate chips – the melty chocolate against that earthy matcha is divine. For grown-up mornings, I sometimes swirl in a tablespoon of red bean paste. Other favorites:

Sliced bananas folded into the batter
A sprinkle of toasted coconut on top
Fresh blueberries mixed in (the burst of tartness!)
A dash of cinnamon for warmth

The possibilities are endless – make them your own!

Serving Suggestions

Now for the best part – dressing up your fluffy matcha pancakes! I love piling them high with a dollop of barely-sweetened whipped cream and fresh berries – the red against that vibrant green is just stunning. Maple syrup’s classic, but honey adds this floral note that pairs beautifully with the matcha. For special occasions, I’ll dust them with powdered sugar or drizzle with white chocolate. And don’t forget presentation – stack them tall on a pretty plate with extra matcha powder sprinkled on top. Instagram-worthy and delicious!

Storage & Reheating

These matcha pancakes keep beautifully! Let them cool completely, then store in an airtight container in the fridge for up to 3 days. For longer storage, freeze between parchment paper sheets – they’ll stay perfect for a month. My favorite trick? Reheating them in the toaster – just 30 seconds brings back that fresh-off-the-griddle crispness without drying them out. Microwave works too (15-20 seconds), but they won’t be quite as fluffy. Either way, you’ve got instant gourmet breakfasts ready whenever the craving hits!

Nutritional Information

Here’s the scoop on what you’re enjoying with these fluffy matcha pancakes! Two pancakes pack about 220 calories, 6g protein, and that lovely matcha antioxidant boost. Remember – exact numbers vary based on your toppings and any tweaks to the recipe. I always say the joy they bring counts as nutrition too!

FAQs About Fluffy Matcha Pancakes

Can I use regular green tea powder instead of matcha?
Oh honey, don’t do it! Regular green tea powder won’t give you that vibrant color or smooth flavor. Matcha is specially ground young tea leaves – its fine texture and bright taste make these pancakes special. If you’re in a pinch, reduce the amount to 2 teaspoons and add extra vanilla to balance any bitterness.

How can I make vegan matcha pancakes?
Easy peasy! I’ve successfully swapped the egg for a flax egg (1 tbsp ground flax + 3 tbsp water) and used almond milk with coconut oil instead of butter. The texture changes slightly – they’re more delicate – but still delicious. Just be extra gentle when flipping!

Why are my pancakes turning out bitter?
Two likely culprits: old matcha or overmixing. Matcha oxidizes quickly – that tin sitting in your pantry for a year? Toss it. Also, stir the batter just until combined – those few lumps are your friends! If all else fails, add an extra tablespoon of sugar next time.

Can I make the batter ahead?
You can mix dry and wet ingredients separately the night before, but combine them right before cooking. Letting mixed batter sit too long makes flat pancakes as the baking powder loses its oomph. Learned that the hard way during a sleepy morning!

Share Your Fluffy Matcha Pancakes

I’d love to see your creations! Snap a pic of those gorgeous green stacks and tag me – nothing makes me happier than seeing your matcha pancake masterpieces. Did you add a fun twist? Spill your secrets in the comments below!