Matcha Pancakes Recipe: How to Make Fluffy Japanese Green Tea Pancakes at Home

Matcha pancakes bring colour, flavour, and a healthy twist to one of Bangladesh's most beloved weekend breakfasts. The vibrant green colour makes them look impressive on the plate, and the subtle earthy flavour of matcha complements the natural sweetness of maple syrup or honey beautifully. This recipe uses 3A Organic Culinary Grade Matcha from Matcha.bd and produces light, fluffy pancakes with a proper green colour.

INFO:  Makes 8 to 10 medium pancakes. Prep time: 10 minutes. Cook time: 20 minutes.

Classic Matcha Pancakes

Ingredients

Ingredient	Amount
Plain flour	200g
Matcha powder (3A grade)	1.5 tablespoons (9g)
Sugar	2 tablespoons
Baking powder	2 teaspoons
Pinch of salt	1 pinch
Egg	2 large
Milk	250ml
Butter, melted	2 tablespoons
Vanilla extract	1 teaspoon

 

Method

1.    Sift flour, matcha powder, baking powder, sugar, and salt into a large bowl. Make a well in the centre.

2.    In a separate bowl or jug, whisk together the eggs, milk, melted butter, and vanilla extract.

3.    Pour the wet ingredients into the well in the dry ingredients. Stir gently until just combined. A few small lumps are fine. Do not overmix as this makes tough pancakes.

4.    Let the batter rest for 5 minutes. This allows the baking powder to activate and produces fluffier pancakes.

5.    Heat a non-stick pan over medium heat. Brush lightly with butter or oil.

6.    Pour approximately 60ml of batter (about 3 tablespoons) per pancake onto the pan.

7.    Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook for a further 1 to 2 minutes.

8.    Serve warm with honey, maple syrup, or whipped cream and fresh fruit.

TIP: The most common mistake with pancakes is overmixing the batter. A lumpy batter makes lighter, fluffier pancakes than a perfectly smooth one.

 

Toppings for Matcha Pancakes

*      Honey and banana slices: a classic Bangladeshi combination that works beautifully with matcha

*      Whipped cream and strawberries: elegant and fresh

*      Maple syrup and a dusting of matcha powder: simple and visually striking

*      Condensed milk: indulgent and sweet, popular with children

*      Red bean paste: the traditional Japanese pairing for matcha

 

Japanese Fluffy Pancakes (Souffle Style)

For extra thick, cloud-like Japanese pancakes, separate the egg whites from the yolks and whip the whites to stiff peaks. Fold the whipped whites into the batter just before cooking. Cook on a very low heat with a lid on the pan for 5 to 6 minutes per side. The result is a pancake 4 to 5 centimetres tall that jiggles when moved.

 

Frequently Asked Questions:

Why are my matcha pancakes not green?

Low-grade or old matcha produces a dull, yellow-green colour. Use fresh, high-quality matcha and ensure it is stored in an airtight container away from light. Also, sifting the matcha with the flour ensures even colour distribution throughout the batter.

Can I make matcha pancake batter the night before?

The batter can be made and refrigerated overnight. However, the leavening power of the baking powder reduces slightly over time. For the fluffiest pancakes, make fresh batter and cook immediately.

 

Order Matcha with Cash on Delivery

All ingredients are available from Matcha.bd with Cash on Delivery across Bangladesh. For baking recipes, order our 3A Organic Grade Matcha (Tk 399). For drinking recipes, our 5A Premium Grade (Tk 699) gives the smoothest result.

 

New to matcha? The 4 in 1 Starter Combo with 5A (Tk 1,750) includes the powder, whisk, spoon, and storage jar in one box.

 

See more recipes on our Matcha Recipes page. For the health benefits behind every recipe, visit our Matcha Health Benefits page.