Matcha Green Tea Pancakes recipe

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Matcha green tea pancakes make a great weekend breakfast. Perfect with syrup and lemon.

  • Prep10m
  • Cook10m
  • Total20m

This is a basic pancake recipe with 2 teaspoons of matcha powder and 2 tablespoons of plain yoghurt added. The pancakes are lovely and light with a fairly strong green tea taste. If you’d prefer a less dominant flavour then reduce the matcha to 1 teaspoon.

I top these pancakes with maple syrup and lemon juice as the sweetness goes well with the slightly bitter matcha. Bananas, strawberries and raspberries are good additions and vanilla ice cream turns the pancakes into a great dessert.


Matcha Green Tea Pancakes

  • Prep10m
  • Cook10m
  • Total20m
Serves: 2



  • 125g self-raising flour
  • 2 tsp matcha green tea powder
  • a pinch salt
  • 1 egg
  • 2 tbsp plain yoghurt
  • 250ml milk
  • small knob of butter


  • maple syrup or honey
  • lemon juice
  • matcha powder for sprinkling


  1. Add 125g of self-raising flour, 2 teaspoons of matcha green tea powder and a pinch of salt into a deep bowl. Stir until combined.
  2. Crack 1 egg into the bowl, add 2 tablespoons of yoghurt and a splash of milk (from 250ml) and whisk until you have a thick paste.
  3. Gradually add the rest of the milk a little at a time while constantly whisking. I've found that when I add the milk slowly the batter is less likely to form lumps.
  4. Place a large frying pan over a medium heat and add a small knob of butter.
  5. Ladle out a little of the mixture into the pan. I usually make four small pancakes at once but you could make larger pancakes, one at a time, instead.
  6. Fry each pancake for a minute or so then turn or flip to cook the other side. Once both sides have coloured, slide the pancakes out onto a warm plate. Continue until all the batter has been used.
  7. Divide the pancakes between plates and drizzle with maple syrup or honey and lemon juice. Sprinkle a small amount of matcha powder over and serve immediately.

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