Description

These Velvety Matcha Latte Pancakes are the internet’s new favorite breakfast sensation! Featuring vibrant green matcha powder, these fluffy pancakes deliver a sophisticated flavor profile with subtle earthy notes balanced by sweet maple syrup. Topped with a cloud of whipped cream and a dusting of additional matcha, they’re as Instagram-worthy as they are delicious. Perfect for weekend brunches or whenever you want to elevate your breakfast game!

Ingredients

Scale

1½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon matcha powder
1 tablespoon baking powder
¼ teaspoon salt
1¼ cups milk (preferably whole milk)
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
½ cup whipped cream, for serving (optional)
Maple syrup, for drizzling

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Instructions

In a large mixing bowl, whisk together the flour, sugar, matcha powder, baking powder, and salt until well combined.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently just until combined. A few lumps are perfectly fine; avoid overmixing.
Heat a non-stick griddle or skillet over medium heat and lightly grease with butter.
Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2 minutes.
Flip the pancakes and cook for another 1-2 minutes until golden brown on both sides.

Stack the pancakes on serving plates, top with a dollop of whipped cream if desired, and drizzle generously with maple syrup.

Notes

For the most vibrant color and best flavor, use culinary-grade matcha powder that’s bright green rather than dull olive in color.
The batter should be slightly lumpy; overmixing will develop gluten and result in tough pancakes.
For extra matcha flavor, dust additional matcha powder over the whipped cream before serving.
These pancakes freeze well! Layer with parchment paper between each pancake and store in a freezer bag for up to 1 month.

For a Japanese-inspired variation, try serving with a small amount of red bean paste instead of maple syrup.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Japanese-Inspired

Nutrition

Serving Size: 3 pancakes
Calories: 325
Sugar: 12g
Sodium: 415mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 8g
Cholesterol: 75mg