Matcha pancakes are a fun breakfast recipe. The pancakes are made with sour cream so they have a light and fluffy texture with a pretty green color from the matcha powder in the batter.
If you’re a regular reader, you know that I love anything matcha green tea flavored. I feel like I’ve tried almost all the matcha recipes out there until I came across the blog Une-Deux Senses and her recipe for matcha pancakes. Matcha pancakes! I was so excited!
Instead of using the original recipe that calls for buttermilk, I just adapted my sour cream pancakes recipe and added matcha powder.
I really love baking with matcha and I just loved the idea of matcha pancakes. I was a little worried about how they would turn out but they were great! They came out a pretty pale shade of green and tasted fluffy and pancake-y, with just a hint of matcha. Yum!
- All-purpose flour
- Granulated sugar
- Baking powder
- Sour cream
- Milk – 2% or whole milk work great. You can also use almond milk or other dairy-free milk.
- Large eggs
- Vanilla extract
- Matcha powder
In a large bowl, whisk the flour, sugar, baking powder, matcha powder and salt. In a medium bowl, mix the sour cream, milk, eggs, vanilla extract.
Stir the wet ingredients into the dry mixture and mix just until combined. Don’t overmix the batter, or your pancake will be chewy, dense and tough. It’s okay if there are lumps.
Pour the pancake batter into a greased skillet over medium heat. Cook the pancakes until bubbles appear on top and the bottom turns a light brown color. Flip them over and cook them for another minute or so.
Serve them with butter and a drizzle of maple syrup, fruit like strawberries or blueberries, or other pancake toppings that you like.
Tips for Making Light and Fluffy Pancakes
- Mix the dry ingredients separately from the wet ones. This makes it a lot easier to combine the two without overmixing the batter. If your batter is overmixed your pancakes will have a tougher, rubbery texture.
- It’s okay if your pancake batter has lumps in it.
- You can keep cooked pancakes on a sheet pan in an oven at medium-low heat so they don’t get cold while you cook the rest of the batch.
- I love making these with sour cream but you can substitute the same amount of Greek yogurt.
I can’t wait to make these matcha green tea pancakes again. They’re perfect for a lazy Sunday or Saturday breakfast or brunch.
More Pancake Recipes
- Greek Yogurt Pancakes
- Soufflé Pancakes
- Sheet Pan Pancakes
- Gluten-Free Banana Pancakes
- Microwave Pancake Mug Cake
- 1 1/2 cups all purpose flour
- 3 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup sour cream
- 3/4 cup + 1 tbsp milk
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/2 tbsp matcha/green tea powder
- Whisk together the flour, sugar, baking powder, matcha powder and salt in a bowl. In another bowl combine sour cream, milk, eggs, vanilla extract. Add the wet ingredients to the dry ones and mix only until combined. Don’t overmix the batter, or your pancake will be chewy, dense and tough! (I love that you don't need to mix out the lumps)
- Grease pan/skillet. Pour the pancake batter into the skillet and cook until bubbles appear on top and the bottom turns a light brown color. Flip the pancakes over and cook for another minute or so. Serve warm with your choice of toppings/sauces.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.