Matcha Pancakes: Thick Plant-Based Batter

In our matcha breakfast collection, these pancakes need a batter thick enough for two small rounds to cook side by side without running together. The basic version is plant-based: 6.3 oz (180 g) flour, about 4 tsp (8 g) matcha, soy milk, and oil. Allow 32 minutes for eight pancakes, including 10 minutes of rest.

We'd wait until the batter has rested before deciding it's spreading too far.

• Prep 10 minutes
• Rest 10 minutes
• Cook 12 minutes
• Total 32 minutes
• Yield 8 pancakes
• Equipment two bowls, sieve, whisk, 9 1/2-inch (24 cm) nonstick skillet, small ladle holding about 3.3 tbsp (50 ml), spatula, and plate

Ingredients for eight plant-based matcha pancakes

• 6.3 oz (180 g) wheat flour
• About 4 tsp (8 g) matcha
• About 2 tsp (8 g) baking powder
• 0.9 oz (25 g) sugar
• About a generous pinch (1 g) fine salt
• 1 cup (240 ml) plain soy milk
• 2 tbsp (30 ml) sunflower oil

Cook two pancakes at a time

1. Sift the 6.3 oz (180 g) flour, about 4 tsp (8 g) matcha, and about 2 tsp (8 g) baking powder into a bowl.
2. Mix the dry ingredients with the 0.9 oz (25 g) sugar and about a generous pinch (1 g) fine salt.
3. Whisk the 1 cup (240 ml) soy milk with the 2 tbsp (30 ml) sunflower oil in a second bowl.
4. Pour the liquids over the dry ingredients.
5. Whisk until no dry flour remains.
6. Let the batter rest for 10 minutes.
7. Heat the 9 1/2-inch (24 cm) nonstick skillet over medium heat.
8. Pour in two small ladlefuls of about 3.3 tbsp (50 ml) each to form two separate rounds.
9. Cook the first side for 2 minutes, until bubbles appear and the edges set.
10. Turn both pancakes with a spatula.
11. Cook the second side for 1 minute.
12. Set the cooked pancakes on a plate.
13. Repeat for three more batches, for 12 minutes of cooking in all.

Don't press the pancakes after turning them; they should keep their thickness. If the center still looks moist, give the second side a little longer. These rounds are neither as thin as crepes nor as crusty as waffles.

Blueberries on the pancakes

Divide 3.5 oz (100 g) washed blueberries among the eight pancakes after cooking. We'd add them when serving so the batter stays the same for all four batches. The basic recipe and its JSON-LD remain fruit-free.

Which matcha for these pancakes?

We choose Essence, our baking matcha for these sweet skillet pancakes, where a matcha chosen for drinking with water would lose some of its nuances. Sifting the powder with the dry ingredients avoids green spots in the small rounds.

Our tip. Measure the small ladlefuls before the first batch. Two equal portions will be ready to turn at the same time.

Allergens. Wheat (gluten) and soy.