Thick, fluffy Japanese-style matcha pancakes recipe that not only looks pretty but tastes delicious. Make it this weekend and wow your guests at your next brunch at home.
Tall, super fluffy, and delicious, this Japanese-style pancake is almost like a giant cookie that’s crispy on the outside and soft on the inside.
What makes it even more special is the gorgeous bright green color that comes from adding Japanese matcha green tea powder.
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What We Used to Make These Matcha Pancakes
Look to spend $15-$25 for a nice green colored matcha.
- All purpose flour, milk, yogurt, sugar, baking soda, egg, olive oil
- Baking sheet
- Parchment paper
- Round cookie cutter
I like to get a set with a variety of sizes in case I want to change up the size.
- Mixing bowls
- Cast iron pan and a lid
- Cooling rack
- Optional: berries and maple syrup
Since the pancake is so thick and we want to make sure it cooks all the way through, it started on the stovetop to get that nice crispy crust then finished in the oven.
By the way, if you’re looking for a low carb option, try Keto pancakes made with almond flour. They’re flat and more crepe-like but add some matcha powder (1 tablespoon) and you’ve got a high-fat, low-carb breakfast.
Right out of the oven, these pancakes had a lovely crispy top and bottom and a warm, soft cake-like interior. At this point, you can eat them as is, but if you’re looking for something a little sweeter, a little maple syrup does the trick.
Matcha (Green Tea) Pancakes Recipe Tips
- Make sure to oil the inside of the cookie cutter otherwise it’ll be difficult to get the pancakes out of the mold.
- With this recipe, you can either make these pancakes the usual way, with the batter directly ladled onto a frying pan, or like this Japanese hotcake inspired version where a cookie cutter was used to make it nice and tall.
- Top the pancake off with ice cream and it’s dessert!
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