Fluffy Vegan Matcha Pancakes are made with wholesome plant-based ingredients and just the right amount of sweetness. They're light, airy, easy to make, and will please all matcha lovers.
I'm a huge fan of matcha and love incorporating it into my recipes. Similar to my Matcha Coconut Cupcakes or my Easy Paleo Matcha Fudge, these fluffy pancakes are infused with green tea powder that adds a unique flavor twist to the sweet batter. These pancakes are a staple for me on lazy weekends, and they're always a hit at Sunday brunch with friends! Let's make them!
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Ingredients To Make Fluffy Matcha Pancakes:
Here's what you need to make delicious matcha pancakes.
Whole Wheat Flour: I use whole wheat flour to make these pancakes a bit more hearty and full of fiber. It's a great alternative to regular flour and adds a slightly nutty flavor. Use leftovers to make my amazing Fluffy Chocolate Cinnamon Rolls.- Good Quality Matcha Powder: I always opt for ceremonial grade matcha for its smooth, rich flavor without a bitter taste, and it makes great pancakes. I love Anima Mundi matcha powder. Their products are first class, and their matcha powder steadily increases your energy levels without the caffeine crash, helps with free radical protection, and supports brain health. If you want to try out their products, us my code "NATURALVEGAN" to get 15% off.
- Soy Milk: Soy milk is my go-to non-dairy milk for getting the fluffiest vegan pancakes.
- Baking Powder: This helps give the pancakes that perfect texture and subtle rise.
- Sea Salt: A tad is all you need to bring out the sweetness and the green tea flavor.
- Sweetener of Choice: Whether it's coconut sugar or maple crystals, use a simple granulated sweetener to lightly sweeten the pancakes without overpowering the matcha flavor.
- Favorite Toppings: You've got to have toppings. A dollop of coconut yogurt, fresh fruit, and pure maple syrup are all delicious choices.
- Vegan Butter or Cooking Spray: To grease the pan.
See the recipe card for quantities.
How To Make Them:
- Make the Pancake Batter: Combine the dry ingredients. Then, add the soy milk and stir until just combined. Let the batter rest while you heat the pan.
- Cook the Pancakes: Heat a non-stick pan or electric griddle over medium heat. Lightly grease with cooking spray to prevent sticking. Pour about ¼ cup of batter onto the pan for each pancake. Cook for 2-3 minutes until small bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
- Serve and Enjoy: Stack your pancakes, add your toppings, and enjoy!
Top Tips:
Here are some suggestions for making the best green tea pancakes.
- Rest the Batter: Let the pancake batter rest for a few minutes to allow the air bubbles to form. It helps make the pancakes extra fluffy!
- Don't Overmix: Don't overmix the pancake batter. Stir just until the wet and dry ingredients are combined, leaving the batter a bit lumpy for the best texture.
- Control Heat: Cooking at medium heat gives you a nice golden brown finish without burning the pancakes. Adjust the heat as necessary, depending on your stove.
- Presentation: These pancakes also taste great with a sprinkle of matcha powder on top for extra flavor, color, and presentation.
- Make it a Stack: For a fun twist, add layers of fresh fruit or a dollop of coconut yogurt between your pancakes to create a delicious pancake stack. It also adds to the presentation.
- A Drizzle of Maple Syrup: No matter what topping you choose, you got to top it with some of that delicious sap of maple trees.
Variations And Substitutions:
- Flour: If you prefer a lighter texture, you can substitute the whole wheat flour with all-purpose flour.
- Milk: Soy milk works great, but you can also try almond milk, oat milk, or any non-dairy milk for a dairy-free version. But soy milk gives you the best fluffy texture.
- Add Berries: Toss in some fresh berries like blueberries or raspberries for an extra burst of flavor and color, similar to my Gluten-Free Blueberry Protein Pancakes.
Storage:
If you have leftover pancakes, let them cool to room temperature and store them in an airtight container for up to 2-3 days in the fridge. You can also freeze them for up to a month. Reheat them in a toaster or microwave for a quick breakfast!
Equipment Needed:
- Large Mixing Bowl: To combine the ingredients.
- Whisk: To mix the ingredients.
- Non-stick pan or electric griddle: To cook the pancakes.
- Spatula: To flip the pancakes.
Recipe FAQs:
Although I haven't tested this, I imagine that you can use gluten-free all-purpose flour or gluten-free oat flour.
More Amazing Matcha Recipes To Try Next:
Looking for other delicious matcha recipes like this? Try these:
If you try this Best Fluffy Vegan Matcha Pancakes recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
The Best Fluffy Vegan Matcha Pancakes
Equipment
- 1 Skillet
Ingredients
- 1 ½ cups whole wheat flour can also use all-purpose flour as a 1:1 substitute
- 1 tablespoon matcha powder
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 2 tablespoons granulated sweetener of choice maple crystals, coconut sugar, etc.
- 1 ½ cups unsweetened soy milk any plant-based milk will work.
- coconut yogurt fresh fruit, and pure maple syrup to top
Instructions
Mix Dry Ingredients:
- In a large bowl, whisk together the whole wheat flour, matcha powder, baking powder, sea salt, and sweetener until everything is well combined.
Add Wet Ingredients:
- Pour in the unsweetened soy milk (or any plant-based milk of your choice) and stir until just combined. Be careful not to overmix-the batter should be a little lumpy.
Heat the Pan:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of vegan butter or cooking spray.
Cook the Pancakes:
- Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles start to form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes on the other side, until golden brown.
Serve:
- Stack your pancakes and top with coconut yogurt, fresh fruit, and a drizzle of pure maple syrup.
More Vegan Breakfast Ideas:
Make sure to check out some of the other vegan breakfast recipes on my website!
Delaney says
This sounds so good! Can't wait to make these!
Lisa says
Absolutely delicious! Fluffy, warm, great flavor, they were a big hit at my house this weekend.
Sarah | Well and Full says
These pancakes are AMAZING!! I also love your photography style, it's gorgeous!