Name: Japanese Matcha Pancakes: The Vibrant, Fluffy Breakfast Taking Over Social Media
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ¾ cup (90g) all-purpose flour; 1 tablespoon culinary-grade matcha powder; 1 tablespoon sugar; 1 teaspoon baking powder; ¼ teaspoon baking soda; Pinch of salt; 1 egg yolk; ¼ cup milk (dairy or plant-based); 1 teaspoon vanilla extract; 1 tablespoon melted butter or oil; 2 egg whites; ¼ teaspoon cream of tartar; 1 tablespoon sugar; Whipped cream or coconut cream; Fresh berries (strawberries, raspberries, blueberries); Maple syrup, honey, or condensed milk; Dusting of sifted matcha or powdered sugar

If you’re looking for a fresh, energizing start to your morning or a photogenic brunch dish, look no further than these Japanese matcha pancakes. With their bright green hue, ultra-fluffy texture, and subtle earthy flavor, they’re more than just a breakfast—they’re an experience. Inspired by Japan’s soufflé-style pancakes, this dish infuses traditional pancake batter with premium matcha green tea powder to deliver a breakfast that’s equal parts delicious and health-conscious.

Whether you’re a seasoned matcha lover or just curious about the green pancake trend that’s dominating Instagram, TikTok, and Pinterest, this recipe is your perfect entry point into the world of fluffy matcha pancakes.

Recipe Overview

Difficulty Level: Medium
Cuisine: Japanese-Inspired / Modern Brunch
Serving Size: 2–3 servings (makes 4 tall pancakes)
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Nutritional Snapshot

Comment: Sweet, energizing, and surprisingly good for you—this breakfast delivers on flavor and function.

Calories: ~200 per pancake
Protein: 6g
Carbohydrates: 28g
Fat: 7g
Fiber: 1g
Sugar: 5g
Mood Boost Factor: High – L-theanine in matcha provides steady energy, and the pancakes themselves feel indulgent without being heavy.

What Makes Japanese Matcha Pancakes Unique?

These aren’t your standard American-style flapjacks. Japanese matcha pancakes are inspired by the popular soufflé pancakes found in Tokyo cafes. They’re ultra-fluffy thanks to whipped egg whites (meringue), and they have a soft bounce that makes them incredibly satisfying to cut into.

Add matcha powder to the mix, and you get a pancake that’s:

Uniquely green and visually striking
Infused with gentle earthy tones and subtle bitterness
Naturally energizing due to matcha’s balanced caffeine profile

They’re the perfect fusion of traditional Japanese flavor and modern brunch culture.

What Is Matcha?

Matcha is a powdered form of specially grown and processed green tea leaves. Unlike steeped green tea, matcha is consumed whole, meaning you’re getting all of the nutrients, fiber, and antioxidants the leaves have to offer.

Health Benefits of Matcha:

High in catechins, a powerful type of antioxidant
Contains L-theanine, an amino acid that promotes calm focus
Offers natural caffeine, without the crash
Supports detoxification and gut health

For this recipe, culinary-grade matcha powder works best. It’s more affordable than ceremonial grade and has a stronger flavor ideal for cooking and baking.

Ingredients for Japanese Matcha Pancakes

Dry Ingredients:

¾ cup (90g) all-purpose flour
1 tablespoon culinary-grade matcha powder
1 tablespoon sugar
1 teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt

Wet Ingredients:

1 egg yolk
¼ cup milk (dairy or plant-based)
1 teaspoon vanilla extract
1 tablespoon melted butter or oil

Meringue:

2 egg whites
¼ teaspoon cream of tartar
1 tablespoon sugar

Optional Garnishes:

Whipped cream or coconut cream
Fresh berries (strawberries, raspberries, blueberries)
Maple syrup, honey, or condensed milk
Dusting of sifted matcha or powdered sugar

How to Make Japanese Matcha Pancakes from Scratch

Let’s walk through how to make these soufflé-style matcha pancakes step-by-step. While they’re a little more technical than regular pancakes, the result is 100% worth it.

Step 1: Prepare Your Dry Ingredients

In a medium mixing bowl, sift together:

All-purpose flour
Matcha powder
Baking powder
Baking soda
Sugar
Salt

Sifting ensures the matcha blends evenly and prevents clumps in the batter.

Overhead view of ingredients for Japanese matcha pancakes, including flour, eggs, matcha powder, sugar, vanilla extract, and milk, styled on a wooden surface with a whisk and bowl.

Step 2: Mix the Wet Ingredients

In a separate small bowl:

Whisk the egg yolk
Add milk, vanilla extract, and melted butter
Mix until smooth

Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing—the batter will look thick and slightly lumpy, and that’s okay.

Step 3: Whip the Egg Whites into a Meringue

This is the key to the iconic fluffiness of Japanese matcha pancakes.

In a clean glass or stainless-steel bowl, beat the egg whites with cream of tartar.
When frothy, add sugar gradually and continue beating until stiff peaks form.
The meringue should be glossy and hold a peak when the beaters are lifted.

Step 4: Fold the Meringue Gently

Using a silicone spatula, fold the meringue into the pancake batter in three stages. Don’t stir—fold slowly and gently to preserve the air bubbles that make these pancakes rise.

The final batter should be light, fluffy, and slightly jiggly.

Step 5: Cook Low and Slow with Steam

Heat a non-stick skillet over low heat and lightly oil it.

To achieve the signature tall look:

Use round metal ring molds (3-inch wide, 2-inch tall), greased on the inside
Place molds on the skillet and fill each ¾ full with batter
Add a splash of water to the pan (around the molds) and cover with a lid

Steam the pancakes for 5–6 minutes per side, flipping carefully halfway through. If you’re not using molds, scoop the batter high and cook low and slow with the lid on

Step 6: Plate and Garnish

Once cooked through and golden brown, gently remove the pancakes from the molds.

Plate them tall, stack them high, and finish with your favorite toppings—matcha whipped cream, syrup, berries, or a dusting of powdered sugar.

Serving Suggestions for the Perfect Matcha Brunch

Serve with a matcha latte or iced hojicha for a fully-themed morning meal
Add protein by pairing with yogurt or eggs for a more balanced breakfast
Turn them into dessert with a scoop of vanilla ice cream and a drizzle of condensed milk

Expert Tips for the Best Fluffy Matcha Pancakes

Use fresh eggs for the best meringue stability
Avoid peeking—keep the lid on to let steam work its magic
Don’t overmix the batter once meringue is folded in
Chill your bowl and beaters before whipping egg whites to help them hold structure

Variations to Try

Vegan Matcha Pancakes:
Use aquafaba for meringue and plant-based milk + flax egg.
Gluten-Free Option:
Use 1:1 gluten-free flour blend. Add an extra splash of milk if the batter is too thick.
Matcha Chocolate Chip Pancakes:
Fold in white or dark chocolate chips for a sweet surprise in each bite.
Protein-Boosted Pancakes:
Add a scoop of unflavored or vanilla protein powder and increase the milk slightly.

How to Store and Reheat Matcha Pancakes

Refrigerate: Store pancakes in an airtight container for up to 3 days.
Freeze: Layer between parchment paper and store in a freezer-safe bag for up to 1 month.
Reheat: Warm in a covered skillet on low or microwave in short bursts until heated through.

Why Japanese Matcha Pancakes Are Worth the Hype

These Japanese matcha pancakes aren’t just about aesthetics. They offer a unique, satisfying texture and a gentle energy boost that makes them ideal for brunch, breakfast-for-dinner, or even a light dessert.

They combine:

Fluffy soufflé texture
Beautiful green color
Subtle sweetness
Health-boosting antioxidants

They’re a showstopper for guests, a feel-good treat for solo brunches, and a new way to experience matcha.

Frequently Asked Questions

Can I make the batter ahead of time?
You can mix the dry and wet ingredients and store them separately. Whip and fold in the egg whites just before cooking for best results.

Why did my pancakes collapse?
The meringue may have been overmixed or undercooked. Keep the heat low and steam covered.

What does matcha taste like in pancakes?
Earthy and slightly bitter, with grassy, tea-like undertones that balance well with sweet toppings.

Can I add fruit into the batter?
Yes—but use small pieces like blueberries and fold them in gently at the end.

Final Thoughts: A Matcha Made in Pancake Heaven

Japanese matcha pancakes bring elegance, fun, and function to the breakfast table. They’re soft, tall, bouncy, and beautiful—offering a unique twist on morning comfort food that’s both energizing and satisfying.

Whether you’re looking to impress friends, go viral on brunch-themed Instagram, or simply enjoy a new take on a classic, this matcha pancake recipe is a guaranteed winner.