Matcha Pancakes

Oh how I love pancakes! Especially when I discover to make pancakes with banana, I never gone back to make pancakes without. The texture of the pancakes are so much softer and fluffier. Also that is the only reason I eat bananas!

Then I also started to add some matcha powder to my pancakes batter. I did it originally to just have some colors on my pancakes, cause I ate so much of them, every morning is just like groundhog day. I eat pancakes everyday! So I want to jazz it up by having some color, but then you know I love matcha too, so talking about killing two birds with one stone.

These recipe is leftover proof. One time I made 2 batches of this (just double everything except egg) and I live alone so I can’t finish the whole thing in a day, as much as I tried (believe me, I did try!). So I kept them in the fridge and reheat them in the microwave the next time I eat them, and they are as fluffy as the ones straight from the pan.

I enjoyed this with matcha ice cream and white chocolate sauce, which I made them myself, and you can find the recipe here. I did’t add anymore sugar to the recipe because that can make the pancake brown instead of green, also the matcha ice cream and white chocolate sauce are both sweet, so all three of them are actually perfect combo!


1 cup of all purpose flour (sub with gluten free options)

2 tsp matcha powder

2 tsp baking powder

1/4 tsp salt

1 cup of whole milk (sub with your favorite milk)

2 tbsp butter -melted (sub with coconut oil)

1 egg

1 ripe banana -mashed

1 tsp vanilla extract (optional)


  • In a small bowl, add all the dry ingredients (flour, matcha powder, baking powder and salt) and stir to combine
  • In another bowl, add all the wet ingredients (milk, melted butter, egg, mashed banana and vanilla extract if using). Whisk them well. 
  • Slowly add the flour mixture to the wet ingredients and stir/whisk until both ingredients are well incorporated.
  • Heat a pan on medium high, once the pan is nice and hot, turn the heat to low. Scoop about 1/4 cup of the pancake batter and transfer into the pan. Cook until the top bubbles, about 1-2 minutes, flip it over and cook for another 1 minute. Work in batches. 
  • Transfer the pancakes to a plate and top with your favorite fruits, ice cream or syrup. Enjoy!

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