These vegan matcha pancakes are light and fluffy and perfect for breakfast…or breakfast for dinner. The green color gives a fun alternative to traditional pancakes. Make them for St. Patrick’s Day or anytime you want a taste of delicious matcha flavor.
Matcha is an amazing flavor...as long as it's not overwhelming. You can taste the matcha in these pancakes but it isn't super strong. It's just the right amount.
We absolutely love pancakes in our house although more often we have them for dinner instead of breakfast. While I usually put fresh fruit in my pancakes, these matcha pancakes have a unique flavor that rival my traditional ones.
If you want an even easier way to make pancakes, bake them in the oven. Check out my sheet pan pancakes. Or for some unique pancakes, try my vegan ube pancakes.
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Why You’ll Love This Recipe
- Fluffy texture: These pancakes are super light and fluffy.
- 1 bowl: This easy pancake recipe only needs one bowl for quicker cleanup.
- Matcha flavor: I love the earthy, more grown-up flavor of matcha. It pairs perfectly with fresh fruit and maple syrup.
If you’re looking for more vegan recipes for St. Patrick’s Day, check out my Irish soda bread and Irish apple cake recipes. Or for another green recipe for the holiday, try my vegan spinach muffins.
Ingredient Notes
- Matcha powder: I ordered my organic matcha powder on Amazon but you can usually find it in regular grocery stores.
- Plant-based milk: I used regular soy milk in this but almond milk or oat milk would work as well. If you use coconut milk, it will add a coconut flavor which I avoid. While I usually only use unsweetened milk, for these I used regular sweetened to balance out the earthy matcha.
- Apple cider vinegar: You can substitute with regular vinegar or lemon juice if needed.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- Add some fresh fruit like blueberries or banana pieces.
- Sprinkle in some chocolate chips.
How To Make Vegan Matcha Pancakes
Step 1: In a large mixing bowl, whisk together the flour, matcha powder, sugar, baking powder and salt.
Step 2: Next, add the vanilla extract, milk and apple cider vinegar to the dry ingredients. Mix until combined to a thick batter but do not overmix or the pancakes can get dense. Let the batter rest for 1-2 minutes so the baking powder and apple cider vinegar have time to react. This helps create the fluffy texture.
Step 3: While the batter is resting, coat a large non-stick pan with oil spray or a small amount of vegetable oil and heat over medium heat. Once the pan is hot, lower the heat.
Step 4: Pour about ¼ cup of batter for each pancake into the hot pan. Cook for a couple minutes. When you see small bubbles on the top, flip the pancake over and cook for an additional minute.
Step 5: Repeat until you’ve used all the batter. Plate the fluffy vegan matcha pancakes, drizzle with maple syrup, serve and enjoy!
If you love the flavor of matcha, try out my vegan matcha cake with frosting.
Expert Tips
- If you don’t love green tea flavor, you can lessen the amount of matcha powder to 1 or 1 ½ tablespoons.
- Don’t overmix your batter. Let it rest for 1-2 minutes before cooking. This will give the baking powder and vinegar time to react and create the fluffy texture.
- Make sure you are cooking on medium-low heat so the pancakes don’t get too dark. You are looking for them to be a light golden brown so you can still see the green color.
What To Serve With Vegan Matcha Pancakes
Serve these pancakes with pure maple syrup, fresh fruit, or a sprinkling of powdered sugar.
If you're looking for more recipes with Asian flavors, try my vegan ube cookies and vegan ube cake.
Storage and Recipe FAQs
Store leftover vegan matcha pancakes in an airtight container in the fridge for up to 5 days. I usually just pop them in the toaster quickly to rewarm them. You can also rewarm in the oven or skillet.
Matcha is simply powdered green tea. It's earthy and a little grassy. Some also find it has a slightly bitter taste. It's often used to make matcha lattes.
Once you start seeing little bubbles on the top of the pancake batter, it’s time to flip!
More Vegan Breakfast Recipes
If you tried this Vegan Matcha Pancake Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Quick and Easy Vegan Matcha Pancakes
Equipment
- Large skillet
Ingredients
- 2 cups all purpose flour
- 2 tablespoon matcha powder
- ¼ cup sugar
- 2 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- 2 cups non-dairy milk I used regular soy milk.
- 2 tablespoon apple cider vinegar
Instructions
- In a large bowl, whisk together the flour, matcha powder, sugar, baking powder and salt.
- Next, add the vanilla extract, milk and apple cider vinegar to the dry ingredients. Mix until combined.
- Let the batter sit for 1-2 minutes. Meanwhile, coat a large non-stick skillet with oil spray and heat over medium heat. You can also use a little oil if you prefer.
- Pour about ¼ cup worth of batter for each pancake. Cook for a couple minutes. When you see bubbles on the top, flip the pancake over and cook for an additional minute.
- Serve with maple syrup, fresh fruit, or your favorite pancake toppings.
- Store pancakes in an airtight container in the fridge for up to 5 days.
Notes
- If you don’t love matcha, you can lessen the amount of matcha powder to 1 or 1 ½ tablespoons.
- Don’t overmix your batter. Let it rest for 1-2 minutes before cooking. This will give the baking powder and vinegar time to react and create the fluffy texture.
- Don’t cook over too high heat or else the pancakes will get too brown and they won’t look as green.
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