Matcha Pancakes

Matcha Pancakes with Coconut Whipped Cream

DifficultyMedium

Servings6 pancakes

Prep time10 minutes

Cook time

Total time25 minutes

These matcha pancakes are my go-to when I want a cozy weekend breakfast that still feels a little special. Light, fluffy, and naturally green, they’re even better with a cloud of coconut whipped cream on top.

Matcha Pancakes

Ingredients

For the Matcha Pancakes:

  • 1 cup (120g) All-purpose flour
  • 2 tsp Baking powder
  • 1 tbsp Matcha powder
  • 2 tbsp Granulated sugar
  • 1/4 tsp Salt
  • 3/4 cup (180ml) Milk , (dairy or non-dairy)
  • 1 Egg, (large)
  • 1/2 tsp Vanilla extract, (optional)
  • 2 tbsp Melted butter or coconut oil

For the Coconut Whipped Cream:

  • 1 can (400ml) Full-fat coconut milk , (chilled)
  • 2 tbsp Powdered sugar
  • 1/2 tsp Vanilla extract

Instructions

  • 1

    In a large bowl, whisk together the flour, baking powder, matcha powder, sugar, and salt.

  • 2

    In another bowl, whisk the milk, egg, vanilla, and melted butter or coconut oil.

  • 3

    Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

  • 4

    Heat a non-stick skillet over medium heat and lightly grease it.

  • 5

    Pour 1/4 cup (60ml) of batter for each pancake. Cook until bubbles form and edges look set, about 2–3 minutes, then flip and cook another 1–2 minutes.

  • 6

    For the coconut whipped cream, scoop out the solid part of the chilled coconut milk into a mixing bowl.

  • 7

    Add powdered sugar and vanilla extract, then whip with a hand mixer until fluffy and smooth.

  • 8

    Serve warm pancakes with a dollop of coconut whipped cream on top.

Notes

  • Store leftover pancakes in an airtight container in the fridge for up to 3 days.
  • Use oat milk or almond milk for a dairy-free version.
  • Make the coconut cream up to 2 days ahead and keep refrigerated.

Nutrition (per 100g)

Calories220kcal
Carbohydrates27g
Fat10g
Protein4g