Matcha Buttermilk Pancake

This recipe is a twist of classic buttermilk pancake utilizing matcha powder to add the vibrant green color and the boldness flavor of green tea. For matcha enthusiasts, why not begin your day with a breakfast that celebrates this beloved ingredient?

Matcha Buttermilk Pancake Recipe

By Joyce Zacharewicz

Prep time: 10 minutes

Cook time: 4 minutes per pancake

Servings: 8 servings

Ingredients

2 cups all-purpose flour
2 tablespoons white sugar
1 1/2 tablespoons matcha powder
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1/3 cup milk
2 eggs
1/4 cup butter, melted

Instructions

Combine flour, sugar, matcha, baking powder, baking soda, and salt in a large bowl. Beat together buttermilk, milk, eggs, and melted butter in a separate bowl. Keep the two mixtures separate until you are ready to cook.
Pour the wet mixture into the dry mixture; use a wooden spoon or fork to mix until it's just blended together. The batter will be a little lumpy.
Heat a lightly oiled griddle or frying pan over medium-high heat.
Scoop the batter onto the preheated griddle, using approximately 1/4-1/3 cup for each pancake. Cook until bubbles appear on the surface (roughly about 1 to 2 minutes). Flip with a spatula and cook until browned on the other side. Repeat with remaining batter. Enjoy!

Notes

To substitute buttermilk, use 1 cup of 2% or whole milk mixed with 1 tablespoon of white vinegar. Let sit for 5 minutes before use.

Tips: Our kids love to add small oreo pieces into the batter right before cooking for extra crunch and flavors. They also like it even more with whipped cream, of course!

If you have any leftover, you can keep them in an airtight container in the refrigerator for up to 2-3 days.

Shop Products for this Recipe

Culinary Matcha

Culinary Grade

Regular price

$25.00

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Matcha Buttermilk Pancake