Matcha Pancakes
Matcha pancakes are fluffy, green American-style pancakes: soft, slightly sweet and with a mild matcha note that goes well with maple syrup and berries. Cooked over medium heat, they stay green inside and turn only lightly golden outside.
- Prep time
- 25 min
- Total time
- 35 min
- Makes
- 12 pancakes (4 servings)
- Difficulty
- Easy
Caffeine: by calculation about 20 to 70 mg per serving (from 1.5 g matcha)
Ingredients
- 200 g plain flour
- 6 g matcha
- 30 g sugar
- 8 g baking powder
- 1 pinch salt
- 2 eggs (medium)
- 250 ml milk
- 30 g butter, melted, plus a little for frying
Utensils
- Sieve
- Two bowls and a whisk
- Non-stick frying pan
- Small ladle
- Spatula
Method
- Put the flour, matcha, sugar, baking powder and salt through the sieve into a bowl.
- Whisk the eggs, milk and melted butter in the second bowl.
- Add the wet ingredients to the dry ones and stir only briefly, until no dry flour is visible; small lumps are fine.
- Let the batter stand for 10 minutes.
- Grease the pan lightly over medium heat and add a small ladle of batter per pancake.
- Cook until bubbles form on the surface and the edge sets, then turn and cook briefly on the other side.
Variations and tips
- Fluffy, not flat: Stir the batter only briefly, because stirring too long makes the pancakes tough. Let it stand, and if you like them especially airy, whisk the egg whites separately until stiff and fold them in last.
- Staying green: Over too high a heat the pancakes quickly brown on the outside and taste more bitter. Medium heat and a non-stick pan with little fat keep the colour.
- Toppings: Maple syrup, berries, plain yoghurt or lightly whipped cream go well. For a Japanese touch, sweet red bean paste works, and for more sweetness a few pieces of white chocolate.
- With a plant drink: Oat drink instead of milk works without any other changes. The pancakes then taste a little milder and slightly of oats.
- Keeping them warm: Put finished pancakes on a plate in the oven at a low temperature and cover them loosely. That way they can all be served at once.
- No green lumps: Sieve the matcha with the dry ingredients. Small flour lumps in the batter are fine, but you taste green pockets of powder as bitter spots.
Frequently asked questions
How do matcha pancakes get fluffy?
Stir the batter only briefly and let it stand before cooking. Baking powder and fresh eggs give volume, and separately whisked egg whites make them even airier. Turn the pancakes only once bubbles form on the surface.
Why do my matcha pancakes turn brown instead of green?
Usually the pan is too hot. Heat makes the green fade and a dark crust covers the colour, so cook over medium heat. Too much sugar in the batter also browns faster.
What goes with matcha pancakes?
Maple syrup and fresh berries are the classics, and plain yoghurt adds a fresh acidity. Sweet red bean paste or a spoonful of lightly whipped cream also go well with the matcha.
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