Matcha Pancakes Recipe

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

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

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

Baking powder: Helps the pancakes rise and become fluffy.

Salt: Enhances the overall flavor of the pancakes.

Milk: Adds moisture to the batter, making it smooth and pourable.

Egg: Binds the ingredients together and adds richness to the batter.

Unsalted butter: Adds flavor and helps to create a tender texture.

When preparing the batter for matcha pancakes, ensure that you do not overmix. Overmixing can develop the gluten in the flour, resulting in dense and chewy pancakes rather than light and fluffy ones. Stir the wet ingredients into the dry ingredients just until they are combined, even if there are a few lumps remaining. This will help maintain the desired texture of your pancakes.

• all-purpose flour - Substitute with whole wheat flour: Adds more fiber and nutrients, though the texture may be slightly denser.

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

• sugar - Substitute with honey: Adds natural sweetness and moisture, though you may need to slightly reduce the liquid ingredients.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder.

• salt - Substitute with sea salt: Provides a similar salty flavor with potentially more minerals.

• milk - Substitute with almond milk: A dairy-free alternative that works well in pancakes, though it may slightly alter the flavor.

• large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon water to replace one egg, making it vegan-friendly.

• unsalted butter - Substitute with coconut oil: Adds a subtle coconut flavor and is a good dairy-free alternative.

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

• Once cooled, stack the pancakes with a piece of parchment paper between each one. This keeps them from sticking together.

• Place the stacked pancakes in an airtight container or a resealable plastic bag. If using a bag, squeeze out as much air as possible before sealing.

• Store the container or bag in the refrigerator if you plan to eat the pancakes within 2-3 days. For longer storage, place them in the freezer.

• To freeze, lay the pancakes flat on a baking sheet and place in the freezer for about an hour. This flash-freezing method ensures they don't stick together.

• Once frozen, transfer the pancakes to a resealable plastic bag or airtight container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the pancakes directly from the refrigerator or freezer. For refrigerated pancakes, use a microwave or toaster. For frozen ones, microwave for about 30 seconds to 1 minute, or toast until heated through.

• For a more gourmet touch, reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes, or until warm. This method helps retain their fluffy texture.

• Serve the reheated pancakes with your favorite toppings, such as fresh berries, maple syrup, or a dollop of whipped cream.

• Microwave Method:

  1. Place the matcha pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Heat on medium power for 20-30 seconds, checking for warmth.
  4. If not warm enough, continue in 10-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the pancakes on a baking sheet in a single layer.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Heat for about 10 minutes or until thoroughly warmed.

• Toaster Method:

  1. Place the pancakes in the toaster on a low setting.
  2. Toast for 1-2 minutes, keeping an eye on them to avoid burning.
  3. This method gives a slightly crispy edge while keeping the inside soft.

• Stovetop Method:

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

• Air Fryer Method:

  1. Preheat the air fryer to 320°F (160°C).
  2. Place the pancakes in the air fryer basket in a single layer.
  3. Heat for 3-4 minutes, checking halfway through to ensure even warming.

• Mixing bowl: A large bowl used to combine the dry ingredients like flour, matcha powder, sugar, baking powder, and salt.

• Mixing bowl: Another bowl used to whisk together the wet ingredients such as milk, egg, and melted butter.

• Whisk: A utensil used to blend the dry ingredients in one bowl and the wet ingredients in another.

• Measuring cups: Tools used to measure out the flour, milk, and other ingredients accurately.

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

• Non-stick pan: A pan used to cook the pancakes, ensuring they don't stick and cook evenly.

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

• Ladle or ¼ cup measuring cup: Used to pour the batter onto the pan, ensuring each pancake is the same size.

• Stove: The heat source used to cook the pancakes on the non-stick pan.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the cooking process.

Use a blender: Blend the wet ingredients together for a smoother batter and quicker mixing.

Non-stick pan: Use a non-stick pan to reduce the need for extra butter or oil and make flipping easier.

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

Keep warm: Keep cooked pancakes warm in a low oven while you finish the batch.