These Matcha Pancakes are fluffy, vibrant, and plant-powered goodness. It's what breakfast dreams are made of. You may also like our Vegan Banana Oat Pancakes, Pumpkin Spice Pancakes, and our Matcha Nice Cream.
Quick Look at This Recipe
- 🕗 Prep Time: 5 minutes
- 🔥 Cook Time: 10 minutes
- ⏰ Total Time: 15 minutes
- 🍽️ Servings: 4
- ⭐ Difficulty: Easy – combine wet ingredients, add to combined dry ingredients, stir, cook, and enjoy
- 🍴 Diet: 100% whole food, plant-based vegan
Summarize and save this recipe to AI:
Whether you're a longtime matcha lover or just flirting with the green stuff, this easy recipe brings a burst of earthy flavor and energizing nutrients to your morning plate without sacrificing taste or texture. You may also like our Vegan Eggnog Pancakes, great for the holidays.
Why You’ll Love These Matcha Pancakes
🌱 Naturally sweetened with banana, no added sugar needed in the batter.
💪 Nutrient-packed and satisfying, thanks to whole wheat flour and matcha.
⏱ Quick, easy, and ready in under 20 minutes.
🌿 Vegan and perfect for plant-based eaters; gluten-free option.
💚 Visually stunning, the natural green hue makes every stack a showstopper.
Health Benefits
These matcha pancakes aren’t just pretty, they’re functional fuel for your day:
- Matcha Green Tea Powder: A potent source of antioxidants, especially EGCG, which helps fight inflammation, supports brain health, and may even enhance metabolism.
- Banana: Adds natural sweetness, fiber, and potassium for heart and muscle function.
- Whole Wheat Flour: Provides complex carbs and fiber, helping to keep you fuller longer and supporting digestion.
- Unsweetened Almond Milk: A low-calorie, dairy-free base that’s easy on digestion.
- Pure Maple Syrup (as a topping): A minimally processed sweetener with trace minerals like manganese and zinc.
Matcha Pancakes Ingredients
- Unsweetened Almond Milk: Light and neutral, it keeps the batter smooth while allowing the matcha and banana to shine. Check out our Homemade Almond Milk for a richer, creamier plant-based milk.
- Matcha Green Tea Powder: Adds a gentle bitterness, earthy undertone, and signature green color.
- Ripe Banana: Binds the batter, replaces eggs, and brings natural sweetness and moisture.
- Whole Wheat Flour: Hearty and fibrous, this gives structure and a slightly nutty flavor.
A full list of ingredients with exact amounts can be found on the recipe card below.
Substitutions and Variations
- Flour: Use spelt or oat flour for a gluten-friendly alternative.
- Banana: Swap with ½ cup unsweetened applesauce if you’re not a banana fan.
- Vanilla Bean Powder: Ground cinnamon, nutmeg, or pumpkin pie spice all work beautifully. If you're using vanilla extract, add it to the liquid ingredients before combining with the dry ingredients.
- Blueberries: Boost the nutritional density and fruity goodness with a cup of blueberries.
How to Make Matcha Pancakes
Step 1 : Add almond milk and matcha powder to a blender and blend until smooth.
Step 2 : In a bowl, mash the ripe banana with a fork.
Step 3: Pour the matcha milk mixture into the mashed banana and stir.
Step 4: In a separate bowl, whisk together the flour, baking powder, salt, and vanilla bean powder or cinnamon.
Step 5 : Gently stir the dry ingredients into the wet mixture. Don’t overmix. Lumps are welcome.
Step 7 : Preheat a nonstick skillet or griddle over medium-low heat. Lightly spray with oil if needed. Scoop ½ cup batter onto the hot surface.
Step 7: Cook 3 to 5 minutes, flip when bubbles form, and cook another 3 to 5 minutes until golden.
Step 8 : Top with banana slices, coconut flakes, walnuts, and a drizzle of maple syrup. Serve hot.
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Expert Tips for Perfect Pancakes
- Don’t overmix the batter. This helps keep them fluffy and tender.
- Preheat your griddle to medium-low to avoid burning the outside before the inside cooks.
- Let the batter rest for 3 to 5 minutes before cooking to allow the baking powder to activate fully.
- Use ripe bananas. They mash better and add more sweetness and depth of flavor.
Serving Suggestions
Enjoy these matcha pancakes with a side of Tempeh Bacon.
Sip on a Golden Milk Latte, Banana Milk Matcha Latte, Banana Smoothie with Coffee, Pumpkin Spice Matcha Latte, or Strawberry Matcha Latte while enjoying these pancakes. For a larger brunch spread, serve these matcha pancakes with our Crustless Vegan Quiche, Veggie Tofu Scramble, Cheesy Tofu Scramble, or Vegan Eggs Benedict.
Recipe FAQs
Leftovers keep well in a covered container in the fridge for up to 3 days.
Totally. Let them cool, layer with parchment paper, and freeze in a freezer-safe container for up to 3 months. Reheat in a toaster or skillet for a quick breakfast.
Yes, but it’s subtle. It adds a gentle, earthy flavor that pairs perfectly with banana and maple syrup.
Absolutely. They’re made with whole grains, natural sweeteners, and antioxidant-rich matcha. Just keep toppings whole plant foods like walnuts, coconut flakes, and fresh fruit.
Yes. Substitute the whole wheat flour with a gluten-free blend or oat flour for a gluten-free version.
Craving something cozy with a healthy twist? These Matcha Pancakes are your new go-to for a vibrant, feel-good breakfast. Fluffy, earthy, and naturally energizing. Skip the diner stack and treat yourself to plant-powered goodness at home. For another sweet and healthy matcha breakfast, check out our Matcha Oatmeal Cookies.
Related Brunch Recipes to Check Out
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Matcha Pancakes
Equipment
Ingredients
- 1½ cup unsweetened almond milk
- 1 Tablespoon matcha green tea powder
- 1 banana ripe
- 1½ cups whole wheat flour
- 1 Tablespoon baking powder
- ½ salt
- ⅛ vanilla bean powder (or ground cinnamon)
Instructions
- Add almond milk and matcha powder to a blender and blend until smooth.
- In a bowl, mash the ripe banana with a fork.
- Pour the matcha milk mixture into the mashed banana and stir.
- In a separate bowl, whisk together the flour, baking powder, salt, and vanilla bean powder or cinnamon.
- Gently stir the dry ingredients into the wet mixture. Don’t overmix. Lumps are welcome.
- Preheat a nonstick skillet or griddle over medium-low heat. Lightly spray with oil if needed.
- Scoop ½ cup batter onto the hot surface. Cook 3 to 5 minutes, flip when bubbles form, and cook another 3 to 5 minutes until golden.
- Top with banana slices, coconut flakes, walnuts, and a drizzle of maple syrup. Serve hot.
Notes
- If you're using vanilla extract instead of vanilla bean powder, add it to the liquid ingredients before combining with the dry ingredients.
- Don’t overmix the batter. This helps keep them fluffy and tender.
- Preheat your griddle to medium-low to avoid burning the outside before the inside cooks.
- Let the batter rest for 3 to 5 minutes before cooking to allow the baking powder to activate fully.
- Use ripe bananas. They mash better and add more sweetness and depth of flavor.
- Store leftovers in a covered container in the fridge for up to 3 days. To freeze, let the pancakes cool, then layer with parchment paper and freeze for up to 3 months. Reheat in a toaster or skillet.
Gigi & Sersie says
This is a total winner. Absolutely delicious and satisfying. A drizzle of almond butter with the maple syrup is in order.