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.