One Sunday morning, I got into one of those rarer moods where I actually felt like cooking something (I’m working on it, okay). After mentally scouring my pantry to make sure I had all the ingredients, I decided to whip up a batch of buttermilk pancakes using this tried-and-true recipe. In a last-minute moment of inspiration, I thought of incorporating some matcha green tea powder into the recipe. This was a good idea because 1) I love matcha anything, and 2) I had two and a half cans of the stuff just sitting in my kitchen cabinet.
These fluffy, green-tinged pancakes leave behind a subtle matcha aftertaste that works well with different syrups, spreads and toppings. Add bacon and eggs, fresh flowers, a good friend or two and lots of sunshine for the ultimate experience. Happy homemade brunchin’!
Matcha Buttermilk Pancakes
- Prep Time:10 minutes
- Cook Time:15 minutes
- Total Time:25 minutes
- 2 cup flour
- 3 tablespoon granulated sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 2 cup buttermilk
- 1 egg
- 1/4 cup butter or cooking oil (extra for the skillet)
- 2 teaspoon matcha green tea powder
Mix all of the dry ingredients except for matcha powder.
Mix wet ingredients in a separate bowl.
Slowly pour wet buttermilk mixture into dry mixture.
Add the matcha green tea powder.
#SpoonTip: Throw in an extra teaspoon if you want a brighter color and stronger matcha flavor.
Give it a mix.
#SpoonTip: Stir until ingredients are incorporated, but don’t beat the batter until smooth. Lumps are crucial for nice, fluffy pancakes.
Once butter or cooking oil is heated, pour batter onto pan in 1/3 cup increments. Cook for 2-3 minutes on each side.
Add whatever toppings you desire. Give it a good drizzle of maple syrup…
…or top with a Nutella spread and a sprinkle of extra matcha powder. Enjoy!