Delicious and fluffy matcha pancakes that are perfect for breakfast or brunch.
Author:Adriana Rose
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Breakfast
Method:Griddle
Cuisine:Japanese-American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon matcha powder
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and matcha powder until well combined.
In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
Serve warm with maple syrup, fresh fruit, or whipped cream.
Notes
For a dairy-free option, substitute the buttermilk with almond milk mixed with 1 tablespoon of vinegar or lemon juice.
Add chocolate chips or blueberries to the batter for extra flavor and texture.