Matcha Pancakes
This fluffy stack of matcha pancakes has a beautiful green hue inside and is packed with powerful antioxidants from matcha. These pancakes are made with whole wheat flour and without refined sugar, so they secretly healthify your breakfast spread without sacrificing flavor. Whether you’re a matcha lover or simply craving something unique for your next brunch, these matcha pancakes will elevate your morning routine.
Find the Best Matcha for the Pancakes
Which matcha is the best for pancakes? To find out, let’s talk about the grades of matcha.
The matcha green tea on the market is mainly classified into two categories: ceremonial grade matcha and culinary grade matcha.
Ceremonial Grade Matcha
Ceremonial grade matcha is the highest quality matcha that is made for drinking. As its name describes, matcha teas served in Japanese tea ceremonies are made with ceremonial grade matcha. Since matcha in a tea ceremony is made with just matcha and water, the taste and quality of matcha power directly affect the taste of the tea. So you can expect the most fresh, vibrant colored, rich flavored matcha.
Even in the same grade, the quality of the matcha powder varies from brand to brand. I found even some ceremonial grade matcha has a dull color and flavor. If you ever tried matcha and didn’t like it, it may be possible that matcha powder wasn’t as high quality as the label says.
Culinary Grade Matcha
Culinary grade matcha is intended for cooking use. It has a yellow-green color and is not as bright green as ceremonial-grade matcha. For the tastewise, it’s more grassy and bitter.
The biggest pro of the culinary grade matcha is the price. You can get a big bag of culinary grade matcha at the price of a small can of ceremonial-grade matcha.
So which should I use for pancakes?
I recommend using ceremonial grade matcha for the best result! I found that ceremonial-grade matcha makes the brightest green pancakes.
Plus, as a matcha lover, I don’t have to keep open packages of both ceremonial grade and culinary matcha. Matcha loses its taste and quality as it is exposed to oxygen. So I rather use up one can of ceremonial grade matcha, and don’t want to open multiple bags, to enjoy the freshest matcha.
But, if you want to keep it lower in the budget, especially when you’re cooking with it and not drinking/eating tea directly, culinary grade matcha also works!
My favorite ceremonial grade matcha is one from Ippodo. They have a variety of teas on their website so choose depending on your taste preference. And my favorite culinary grade matcha is one from Navitas Organics.
If you’re a matcha lover, also try Matcha Mojito Mocktail and Banana Matcha Latte!
What You’ll Need
For the pancakes:
- Egg: I used a range-free egg!
- Extra Virgin Olive Oil: Olive oil is my favorite oil to use. You won’t taste any “olive oily flavor” in these pancakes. But you can also use other neutral taste oils instead.
- Greek Yogurt: Adds moisture to the pancakes.
- Maple Syrup: Add wholesome sweetness.
- Oat Milk: Oat milk or you can use any milk of your choice.
- Whole Wheat Flour: Compared to all-purpose flour, whole wheat adds extra fiber, minerals, and vitamins.
- Matcha: Use your favorite matcha.
- Baking Powder: Makes pancakes fluffy.
- Vanilla Extract and Sea Salt: for the flavor.
For the toppings:
You can add any toppings your heart desires and here are my favorites for inspiration.
- Berries
- Yogurt or whipped cream
- Maple syrup
How to Make Matcha Pancakes
In a large bowl, whisk together the wet ingredients.
Place a sieve over the bowl. Sift in the dry ingredients. Use a spatula to gently fold the dry into the wet to combine. Rest for 5 minutes.
Heat a skillet over medium heat and grease with oil. Scoop ¼ cup of batter into the skillet and cook until bubbles appear on the surface, 2-3 minutes. Flip and cook the other side until cooked through, 2-3 minutes.
Serve pancakes on a plate and top with your favorite toppings.
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Matcha Pancakes
Ingredients
For the Wet
- 1 egg
- 2 Tablespoons olive oil
- ¼ cup Greek yogurt
- 2 Tablespoons maple syrup
- ½ teaspoon vanilla extract
- ⅓ cup oat milk
For the Dry
- 1 cup whole wheat flour (112g)
- 2 teaspoons matcha ceremonial grade recommended
- 1 Tablespoon baking powder
- A pinch sea salt
For the Topping
- Berries
- Yogurt or whipped cream
- Maple syrup
Instructions
- In a large bowl, whisk together the wet ingredients.
- Sift in the dry ingredients. Fold into the wet to combine. Rest for 5 minutes.
- Heat a skillet over medium heat and grease with oil. Scoop ¼ cup of batter into the skillet and cook until bubbles appear on the surface, 2-3 minutes. Flip and cook the other side until cooked through, 2-3 minutes.
- Serve pancakes in a plate and garnish the toppings.