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, these Japanese-style pancakes are 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.
What We Used to Make These Matcha Pancakes
Look to spend $15 – $30 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.
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!
Matcha (Green Tea) Pancakes
- 1 cup all purpose flour
- 1/2 cup + 2 tablespoons milk
- 1/2 cup plain yogurt
- 3 tablespoons sugar
- 1 tablespoon matcha
- 1/2 teaspoon baking soda
- 1 egg
- Olive oil for oiling the pan and the inside of the cookie cutter
- Optional: Toppings like berries and maple syrup
- Turn the oven on to 400°F and place a baking sheet lined with parchment paper into the oven.
- Mix all the dry ingredients first (flour, sugar, matcha, and baking soda) then whisk in the wet ingredients (milk, yogurt, and egg) until the batter is free of any lumps.
- Oil the inside of a metal cookie cutter (3″ – 3.5″ in diameter) and the pan. Place the cookie cutter in the middle of the pan over low heat. Pour batter 2/3 of the way of the cutter and place a lid to cover. (NOTE: Be sure that the lid does not rest on of the cookie cutter.)
- Cook for 5 minutes, then remove lid and cook for 1 more minute. Carefully flip the pancake and cook the other side for 5 minutes with the lid, then 1 minute without.
- Take the pancake in the cookie cutter off the pan and and run a knife along the inside of the cookie cutter to cut out the pancake. (Be careful — the cookie cutter is hot!) Place the pancake in the oven for 3–4 minutes to ensure it is fully cooked inside.
- Serve warm with toppings of your choice.