Fluffy Matcha Pancakes

A delightful Japanese-inspired twist on a classic breakfast favorite, offering vibrant color and earthy notes.

These Fluffy Matcha Pancakes are surprisingly easy to make and bring a touch of elegance to your breakfast or brunch. The subtleness of the matcha perfectly complements the sweetness of syrup, making for a truly unique and delicious stack. They're perfect for a leisurely weekend morning or when you want to elevate your pancake game.

Ingredients

• 1 cup (125g) all-purpose flour

• 2 tbsp granulated sugar

• 1 tbsp Nippon Ceremonial Matcha

• 1 tbsp baking powder

• ¼ tsp salt

• 1 large egg

• 1 cup (240ml) milk (any type)

• 2 tbsp unsalted butter, melted, plus extra for greasing

• 1 tsp vanilla extract

Optional Toppings:

• Maple syrup or honey

• Fresh berries (strawberries, blueberries)

• Whipped cream or whipped coconut cream

• Dusting of extra Nippon Ceremonial Matcha

Instructions

Whisk dry ingredients:

• In a large bowl, whisk together the all-purpose flour, granulated sugar, Nippon Ceremonial Matcha, baking powder, and salt. Ensure there are no lumps in the matcha.

Combine wet ingredients:

• In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract until well combined.

Combine wet and dry:

• Pour the wet ingredients into the dry ingredients.

• Whisk gently until just combined. A few small lumps are fine; do not overmix, as this will result in tough pancakes.

Cook the pancakes:

• Heat a lightly greased non-stick pan or griddle over medium-low heat.

• Pour ¼ cup of batter per pancake onto the hot surface.

• Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.

• Adjust heat as needed to prevent burning.

Serve:

• Serve immediately, stacked high, with your favorite toppings.

Tips

• Matcha Quality: Using good quality ceremonial or culinary grade Matcha will give a better color and flavor. Sift your matcha well if it tends to clump.

• Don't Overmix: Overmixing develops the gluten in the flour, leading to dense, chewy pancakes instead of light, fluffy ones.

• Rest the Batter: If you have time, let the batter rest for 5-10 minutes before cooking. This allows the gluten to relax and the baking powder to start working, leading to fluffier pancakes.

• Consistent Heat: Maintain consistent medium-low heat to ensure the pancakes cook evenly without burning on the outside and remaining raw in the middle.

• Keep Warm: As you cook, place finished pancakes on a plate loosely covered with foil in a warm oven (around 200°F/90°C) to keep them warm until ready to serve.