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, and our Matcha Nice Cream.
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.
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, 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, or Vegan Eggs Benedict.
Frequently Asked Questions
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.
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
This is a total winner. Absolutely delicious and satisfying. A drizzle of almond butter with the maple syrup is in order.