Fluffy Matcha Pancakes Recipe

These fluffy matcha pancakes are a weekend‑brunch upgrade. BENBU ceremonial matcha adds a vibrant hue and clean, balanced flavor for a café‑style stack at home.

Yield / Time / Difficulty

Yield: 8 small pancakes (serves 2–3)

Time: 15 minutes

Difficulty: Easy

Ingredients

·        1 cup all‑purpose flour

·        2 tsp BENBU ceremonial‑grade matcha

·        1 tbsp sugar

·        1½ tsp baking powder

·        1/4 tsp fine sea salt

·        1 cup/240 ml milk, dairy or oat

·        1 large egg

·        1 tbsp melted butter or neutral oil

Equipment

·        Mixing bowls (2) and whisk

·        Measuring cups and spoons

·        Nonstick skillet or griddle

·        Spatula

·        1/4‑cup scoop or ladle

Instructions

1.      Preheat the pan: set a nonstick skillet to medium heat (surface ~350°F / 175°C). Lightly oil if needed.

2.      Mix dry: whisk flour, BENBU matcha, sugar, baking powder, and salt in a bowl.

3.      Mix wet: whisk milk, egg, and melted butter in a separate bowl.

4.      Combine: pour wet into dry and whisk just until combined (a few small lumps are fine). Rest 3–5 minutes.

5.      Cook: scoop 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles set on top and edges look dry; flip and cook 1–2 minutes.

6.      Serve: stack warm pancakes and top with maple syrup, fruit, or yogurt.

Tips & Variations

·        Brighter green: cook on slightly lower heat to avoid over‑browning.

·        Sweeter stack: add 1–2 tsp sugar to the batter or drizzle with honey/maple after cooking.

·        Add‑ins: fold in blueberries, mini chocolate chips, or 1 tbsp/15 ml almond butter.

·        Dairy‑free: use oat milk and oil; skip butter.

·        Gluten‑free: swap in a 1:1 gluten‑free flour blend.

Buy BENBU Matcha

Use BENBU Ceremonial‑Grade Matcha for a vibrant color and clean flavor that shines through every fluffy pancake stack.