Matcha Pancakes Recipe

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

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

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

Baking powder: Helps the pancakes rise and become fluffy.

Salt: Enhances the overall flavor of the pancakes.

Milk: Adds moisture and helps create a smooth batter.

Egg: Binds the ingredients together and adds richness.

Butter: Adds flavor and helps achieve a tender texture.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to tough and dense pancakes. Stir just until the batter comes together, even if there are a few lumps remaining. This will ensure your matcha pancakes are 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 is packed with nutrients, though it has a different flavor profile.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it will slightly alter the flavor.

• 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 provides a similar taste but with additional trace minerals.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes, though it may slightly change the flavor.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to create a vegan egg substitute.

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

• Allow the matcha pancakes to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the pancakes soggy.

• For short-term storage, place the cooled pancakes in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days.

• To freeze the pancakes, lay them out in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the pancakes are frozen solid.

• Once frozen, transfer the pancakes to a freezer-safe bag or container. Be sure to label the bag with the date. They can be stored in the freezer for up to 2 months.

• When ready to enjoy, reheat the pancakes in a toaster, toaster oven, or microwave. For the toaster or toaster oven, heat on a low setting until warmed through. For the microwave, place a damp paper towel over the pancakes and heat in 20-second intervals until warm.

• If you prefer a crispier texture, reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.

• For an extra touch of flavor, consider reheating the pancakes in a skillet with a small amount of butter over medium heat until they are warmed and slightly crispy on the edges.

• Oven Method: Preheat your oven to 350°F (175°C). Place the matcha pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through. This method helps maintain their fluffy texture.

• Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds per pancake. Check for warmth and add more time if necessary. This is the quickest method but may make the pancakes slightly rubbery.

• Stovetop Method: Heat a non-stick skillet over low to medium heat. Add a small amount of butter or oil to the pan. Place the matcha pancakes in the skillet and cover with a lid. Heat for about 1-2 minutes on each side until warmed through. This method helps keep the edges crispy.

• Toaster Method: If your pancakes are not too thick, you can use a toaster. Simply place them in the toaster and heat on a low setting. Keep an eye on them to avoid burning. This method is convenient and gives a slightly crispy exterior.

• Steaming Method: Place the pancakes in a steamer basket over boiling water. Cover and steam for about 2-3 minutes. This method keeps the pancakes moist and soft, similar to freshly made ones.

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

• Another bowl: This is needed to mix the wet ingredients such as milk, egg, and melted butter.

• Whisk: Essential for thoroughly mixing both the dry and wet ingredients in their respective bowls.

• Non-stick pan: Use this to cook the pancakes evenly without them sticking to the surface.

• Measuring cups: These are necessary for accurately measuring the flour, milk, and other ingredients.

• Measuring spoons: These are used to measure smaller quantities like matcha powder, sugar, baking powder, and salt.

• Spatula: This tool is used to flip the pancakes once bubbles form on the surface.

• Ladle or ¼ cup measuring cup: Use this to pour the batter onto the non-stick pan, ensuring consistent pancake sizes.

• Stove: Needed to heat the non-stick pan to the correct temperature for cooking the pancakes.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the cooking process.

Use a blender: Combine wet ingredients and dry ingredients in a blender for a smoother batter and quicker mixing.

Preheat the pan: Ensure your non-stick pan is preheated to save time when cooking each pancake.

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

Keep warm: Place cooked pancakes in a warm oven to keep them hot while you finish the batch.