Matcha Pancakes Recipe

Flour: The base of the pancake batter, providing structure and texture.

Matcha powder: Adds a unique earthy flavor and vibrant green color to the pancakes.

Sugar: Sweetens the batter slightly, balancing the earthy notes of the matcha.

Baking powder: Helps the pancakes rise, making them fluffy and light.

Salt: Enhances the overall flavor of the pancakes.

Milk: Adds moisture to the batter, creating a smooth consistency.

Egg: Binds the ingredients together and adds richness to the batter.

Butter: Adds flavor and helps to keep the pancakes moist.

Vanilla extract: Adds a hint of sweetness and depth of flavor.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to tough pancakes. Stir until the batter is just combined, even if there are a few lumps. This ensures your pancakes will be light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.

• matcha powder - Substitute with spirulina powder: Spirulina provides a similar green color and health benefits, though the flavor will be different.

• sugar - Substitute with honey: Honey adds natural sweetness and a slightly different flavor profile.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, making the recipe vegan-friendly.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the pancakes.

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.

• Once cooled, stack the pancakes with a piece of parchment paper between each one. This ensures they don't stick together.

• Place the stacked pancakes in an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible before sealing.

• Store the container or bag in the refrigerator if you plan to eat the pancakes within 2-3 days. For longer storage, place them in the freezer.

• To freeze, lay the pancakes flat on a baking sheet and freeze for about an hour. This flash-freezing method prevents them from sticking together.

• Once frozen, transfer the pancakes to a resealable plastic bag or airtight container. Label with the date to keep track of freshness.

• When ready to eat, reheat the pancakes in a toaster, toaster oven, or microwave. For the best texture, avoid reheating in the microwave for too long as it can make them rubbery.

• If using a toaster oven, preheat to 350°F (175°C) and heat the pancakes for about 5-10 minutes or until warmed through.

• For microwave reheating, place a damp paper towel over the pancakes to retain moisture and heat for 20-30 seconds per pancake.

• Enjoy your matcha pancakes with your favorite toppings like fresh berries, maple syrup, or a dollop of whipped cream.

• Microwave Method:

  1. Place the pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Heat on medium power for 20-30 seconds per pancake, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the pancakes on a baking sheet in a single layer.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for 10 minutes or until the pancakes are heated through.

• Stovetop Method:

  1. Heat a non-stick pan over medium-low heat.
  2. Lightly grease the pan with butter or oil.
  3. Place the pancakes in the pan and cover with a lid.
  4. Heat for 1-2 minutes on each side until warmed through.

• Toaster Method:

  1. Place the pancakes in the toaster slots.
  2. Toast on a low setting, checking frequently to avoid burning.
  3. Remove once they are heated and slightly crispy.

• Air Fryer Method:

  1. Preheat the air fryer to 320°F (160°C).
  2. Place the pancakes in the air fryer basket in a single layer.
  3. Heat for 3-4 minutes, flipping halfway through for even reheating.

• Mixing bowl: Use this to combine your dry ingredients like flour, matcha powder, sugar, baking powder, and salt.

• Mixing bowl: Use another one to mix your wet ingredients such as milk, egg, melted butter, and vanilla extract.

• Whisk: This is essential for thoroughly blending both your dry and wet ingredients.

• Non-stick pan: Perfect for cooking your pancakes without them sticking to the surface.

• Spatula: Use this to flip your pancakes once bubbles form on the surface.

• Measuring cups: These are crucial for accurately measuring out your flour, milk, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like matcha powder, sugar, baking powder, salt, and vanilla extract.

• Butter knife: Handy for spreading a light layer of butter or oil on the pan before cooking.

• Ladle or ¼ cup measure: Ideal for pouring consistent amounts of batter onto the pan for each pancake.

Prepare ingredients in advance: Measure and mix all dry ingredients the night before to save time in the morning.

Use a blender: Combine wet ingredients in a blender for a quick and smooth mixture.

Preheat the pan: Start heating your non-stick pan while mixing the batter to save cooking time.

Batch cooking: Cook multiple pancakes at once if your pan is large enough.

Ready toppings: Have your favorite toppings like fruits, syrup, or whipped cream ready to go.