Matcha Pancake Recipe

All-purpose flour: The base of the pancake batter, providing structure and texture.

Matcha powder: Adds a distinct green color and earthy flavor to the pancakes.

Sugar: Sweetens the batter, balancing the slight bitterness of the matcha.

Baking powder: Helps the pancakes rise and become fluffy.

Salt: Enhances the overall flavor of the pancakes.

Milk: Provides moisture and helps create a smooth batter.

Egg: Binds the ingredients together and adds richness.

Melted 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. Aim for a slightly lumpy batter to ensure your matcha pancakes turn out light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients but may make the pancakes denser.

• matcha powder - Substitute with spirulina powder: Spirulina provides a similar green color and health benefits, though the flavor will be different.

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

• baking powder - Substitute with baking soda and cream of tartar: Combine ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

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

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, making the recipe vegan-friendly.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a slight coconut flavor.

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.

• For short-term storage, place the pancakes in an airtight container or a resealable plastic bag. They can be kept in the refrigerator for up to 3 days.

• If you plan to store them for a longer period, consider freezing. Lay the pancakes in a single layer on a baking sheet and place it in the freezer for about an hour. This initial freeze prevents them from sticking together.

• Once the pancakes are frozen, transfer them 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.

• To reheat, you can use a microwave, oven, or toaster. For the microwave, place a few pancakes on a microwave-safe plate and heat for 20-30 seconds or until warm. In the oven, preheat to 350°F (175°C) and place the pancakes on a baking sheet, covering with foil to prevent drying out. Heat for about 10 minutes. For a toaster, simply pop them in and toast until warm and slightly crispy.

• If you prefer a softer texture, wrap the pancakes in a damp paper towel before microwaving. This adds a bit of moisture and keeps them from drying out.

• For added flavor, consider reheating the pancakes in a non-stick pan with a small amount of butter or coconut oil. This gives them a delightful crispiness and enhances the matcha flavor.

• Serve the reheated pancakes with your favorite toppings, such as fresh berries, maple syrup, or a dollop of whipped cream. Enjoy the same delicious taste as when they were freshly made!

• Microwave: Place your matcha pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for about 20-30 seconds per pancake. Check for warmth and add more time if necessary.

• Oven: Preheat your oven to 350°F (175°C). Arrange the pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Bake for about 10 minutes or until heated through.

• Toaster: This method works best if your pancakes are not too thick. Simply pop them into the toaster and heat on a medium setting. Keep an eye on them to avoid burning.

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

• Steamer: If you have a steamer, this is a great way to keep your pancakes moist. Place the pancakes in the steamer basket and steam for about 2-3 minutes or until heated through.

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

• Whisk: Essential for thoroughly mixing the dry ingredients together and ensuring even distribution of the matcha powder.

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

• Measuring cups: Accurate measurements of the flour, milk, and other ingredients are crucial for the perfect pancake batter.

• Measuring spoons: Use these to measure smaller quantities like the matcha powder, sugar, baking powder, and salt.

• Non-stick pan: Ideal for cooking the pancakes without them sticking to the surface, ensuring an even cook.

• Spatula: Necessary for flipping the pancakes once bubbles form on the surface to cook the other side until golden brown.

• Ladle or ¼ cup measure: Helps in pouring the batter onto the pan in consistent portions for evenly sized pancakes.

Prepare ingredients in advance: Measure and mix the dry ingredients and wet ingredients separately the night before to save time in the morning.

Use a blender: Combine the wet ingredients and dry ingredients in a blender for a quick and smooth batter.

Preheat the pan: Heat your non-stick pan while mixing the batter to ensure it's ready for cooking immediately.

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

Store batter: Make extra batter and store it in the fridge for up to two days for quick pancakes later.