Matcha Pancakes
Delightful and fluffy matcha pancakes infused with earthy matcha powder, perfect for a vibrant breakfast.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon matcha powder
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk (dairy or plant-based alternative)
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- optional vanilla extract Check for halal compliance
Instructions
Preparation
- In a large bowl, whisk together the all-purpose flour, matcha powder, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk together the milk, egg, melted butter (or coconut oil), and vanilla extract until smooth.
- Pour the wet ingredients into the bowl with dry ingredients. Mix carefully until just combined; it’s okay if some lumps remain—don’t overmix!
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
Cooking
- Pour a ladle of batter onto the skillet. Cook for about 2-3 minutes, or until bubbles form on the surface.
- Flip and cook for another 2 minutes until golden brown.
- Transfer to a plate and repeat with remaining batter. Stack and serve warm with your favorite toppings.
Notes
If you’d like to experiment, try substituting half the all-purpose flour with whole wheat flour. For dairy-free version, use almond or oat milk. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.