Thick & Fluffy Matcha Pancakes

Matcha Pancakes Matcha Pancakes

The weekend is nigh upon us and don’t we all need a great recipe to start it right? Lazy Saturdays mean you have a little more time to whip up something creative for breakfast! Green eggs and ham? Nah, try matcha pancakes with syrup! There is nothing more delightful than a green tea flavoured sweet treat! Now, if you don’t have any matcha powder on hand, fear not! You can replace the green-hued powder with cocoa powder or even some instant coffee powder for a more smoky, earthy hit.

Matcha Pancakes Matcha PancakesMatcha Pancakes

I served these pancakes with a dollop of Pureharvest’s Organic Rice Malt Syrup, a mild tasting sweetener made using 100% organic brown rice. You can also use honey or maple, just take note that they’re stronger in flavour and might drown out the subtle matcha taste in the pancakes.

Matcha Pancakes Matcha Pancakes

Thick & Fluffy Matcha Pancakes


1 1/2 cups self-raising flour
1 tablespoon raw sugar
1 1/2 teaspoons matcha powder
a pinch of salt
1 cup full cream milk
2 egg whites
2 tablespoons butter, melted

*I used Maeda-en’s “Culinary Quality” Matcha Green Tea Powder.


  1. In a large bowl, combine the flour, sugar, matcha powder and salt. Mix well and set aside.
  2. In a smaller bowl, combine the milk, egg whites and melted butter. Add this to the dry ingredients and mix lightly until the batter is mostly smooth. Let the batter rest for a few minutes.
  3. Heat a lightly greased frying pan over medium-low heat. Using approximately 1/4 cup for each pancake, pour batter onto pan. Lightly brown both sides.
    TIP: When little holes start to form on the surface, carefully flip the pancake over and cook the other side for another minute or so. Remember to re-grease the pan after each pancake is done.
  4. Serve warm with a drizzle of rice malt syrup.

Matcha Pancakesangie and james do stuff.

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