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+ servings
Matcha pancakes

Matcha (Green Tea) Pancakes

Author: Jee Choe
Fluffy with a crispy top, make these matcha pancakes for your next brunch!
4.6 from 13 votes
Prep Time 8 mins
Cook Time 16 mins
Total Time 24 mins
Course Breakfast
Yield8 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.


Calories: 106 | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 90mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 163IU | Calcium: 41mg | Iron: 1mg
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