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Fluffy Matcha-Inspired Pancakes: A Delightful Japanese Food Delight

Irresistibly Fluffy Matcha-Inspired Pancakes: A Japanese Delight

Fluffy Matcha-Inspired Pancakes are a delightful Japanese breakfast choice that combines vibrant colors and earthy flavors, making them a must-try.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Can substitute with whole wheat flour for a healthier option.
  • 2 tablespoons Matcha Powder Ensure it's culinary grade for the best flavor.
  • 2 teaspoons Baking Powder Check for freshness.
  • 2 tablespoons Granulated Sugar Coconut sugar can be used for a lower glycemic index.
  • 1 cup Whole Milk Can replace with almond or oat milk for dairy-free option.
  • 2 large Eggs Substitute with mashed bananas or flaxseed meal mixed with water for vegan version.
  • 2 tablespoons Melted Butter Coconut oil can be used for dairy-free pancakes.
For Serving
  • 1/4 cup Maple Syrup Try pure maple syrup for the best flavor.
  • 1 cup Fresh Fruits Strawberries or blueberries add freshness.
  • 1/2 cup Yogurt or Whipped Cream Optional, adds creaminess.

Equipment

  • Non-Stick Skillet
  • Mixing bowls
  • Whisk

Method
 

Instructions
  1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and granulated sugar until well mixed and vibrant green.
  2. Combine Wet Ingredients: In another bowl, beat the eggs and whisk in the milk and melted butter until fully blended.
  3. Incorporate Mixes: Pour the wet mixture into the dry ingredients and gently fold together until just combined, leaving a few lumps.
  4. Prepare Cooking Surface: Heat a non-stick skillet or griddle over medium heat, around 350°F (175°C), lightly greasing to prevent sticking.
  5. Cook Pancakes: Pour about half a cup of batter onto the skillet. Cook about 3 minutes until bubbles form, flip, and cook for another 2 minutes until golden brown.
  6. Serve: Serve warm, drizzled with maple syrup, topped with fresh strawberries or blueberries.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Optional: Sprinkle with powdered sugar for an elegant finish. Store leftovers properly in fridge or freezer for future enjoyment.

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