Matcha Pancakes
Fluffy pancakes tinted jade-green with earthy matcha, griddled golden at the edges.
Dietary
Vegetarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
These pancakes fold matcha powder into a buttermilk batter for a subtly bittersweet, earthy flavor that pairs well with maple syrup or sweetened condensed milk. The batter whisks together quickly, making this a weekend breakfast that comes together in under thirty minutes. A light dusting of extra matcha or a dollop of whipped cream finishes the stack nicely.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons matcha powder
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, for the griddle
- 1/2 cup maple syrup, for serving
Method
-
In a large bowl, sift together the flour, matcha powder, sugar, baking powder, baking soda, and salt, breaking up any matcha clumps.
-
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
-
Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are fine. Let the batter rest for 5 minutes.
-
Heat a 9-inch nonstick skillet or griddle over medium heat and melt a small pat of butter, swirling to coat the surface.
-
Pour about 1/4 cup of batter per pancake onto the griddle, spacing a few inches apart, and cook until bubbles form on the surface and edges look set, about 2 minutes.
-
Flip and cook the second side until golden and the pancake springs back when touched, about 1 to 2 minutes more.
-
Transfer pancakes to a plate and repeat with remaining batter, adding more butter to the griddle as needed.
-
Stack the pancakes and serve warm with maple syrup.
Rate this recipe
Report this comment
Matcha Pancakes
These pancakes fold matcha powder into a buttermilk batter for a subtly bittersweet, earthy flavor that pairs well with maple syrup or sweetened condensed milk. The batter whisks together quickly, making this a weekend breakfast that comes together in under thirty minutes. A light dusting of extra matcha or a dollop of whipped cream finishes the stack nicely.
25 min 4 servings 320 cal
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons matcha powder
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, for the griddle
- 1/2 cup maple syrup, for serving
Method
- 1
In a large bowl, sift together the flour, matcha powder, sugar, baking powder, baking soda, and salt, breaking up any matcha clumps.
- 2
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
- 3
Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are fine. Let the batter rest for 5 minutes.
- 4
Heat a 9-inch nonstick skillet or griddle over medium heat and melt a small pat of butter, swirling to coat the surface.
- 5
Pour about 1/4 cup of batter per pancake onto the griddle, spacing a few inches apart, and cook until bubbles form on the surface and edges look set, about 2 minutes.
- 6
Flip and cook the second side until golden and the pancake springs back when touched, about 1 to 2 minutes more.
- 7
Transfer pancakes to a plate and repeat with remaining batter, adding more butter to the griddle as needed.
- 8
Stack the pancakes and serve warm with maple syrup.
Comments
Log in to comment.