Light, fluffy, delicious.......a cool color. Everything you want in a pancake. Serve these matcha pancakes with tangy maple syrup and you've got yourself a winning breakfast/brunch.
It honestly wasn't all that much of a challenge when making these pancakes gluten-free because all you have to do is change the regular flour to gluten-free flour. Simple as that. Oh, and make sure your baking powder is gluten-free. Today, I'm going to teach you how to make matcha pancakes. Let's jump right into these gluten-free fluffy matcha pancakes so you can see how EASY these are to make.
Ingredients
When making these pancakes, you're going to be using these simple ingredients:
- Milk
- Eggs
- Butter
- Gluten-Free Flour
- Baking Powder
- Matcha Powder
- Salt
- Vegetable Oil
When making the syrup, you're going to use 2 simple ingredients:
- Maple Syrup
- Fresh Squeezed Lemon Juice
Notice there is no xanthan gum in the ingredients list. That's on purpose. These are gluten-free pancakes made without xanthan gum.
What is Matcha Powder?
Simply put, matcha powder is powdered green tea. Matcha is a special form of green tea that has a ton of health benefits. It's super rich in antioxidants. Matcha also contains EGCG, which is a polyphenol, which can help boost metabolism. People also state that it really helps improve their mood, helping keep people calm and relaxed. Yeah - good stuff with matcha green tea, for sure. And as an added bonus, matcha green tea is also very flavorful. Matcha does contain caffeine, so keep that in mind. My favorite part about matcha? I can cook with it!!
By the way...you can buy matcha powder at Walmart, Whole Foods, Sprouts, Trader Joe's and Amazon.
How to Make Matcha Pancakes
I made you a quick video so you can see how I make these deliciously light and fluffy pancakes.
Now, I'm going to break it down in steps for you. So SIMPLE.
Step 1
Whisk the milk, eggs and melted butter together in a bowl.
Step 2
Mix the gluten-free flour, baking powder, matcha powder and a pinch of salt in another large bowl.
Step 3
Add the wet ingredients to the dry ingredients, then whisk together until there no lumps.
Step 4
Pre-heat a non-stick pan over medium heat then add about 1-2 teaspoons of the vegetable oil. Spoon in about 2 Tablespoons of batter per pancake and fry for about 1-2 minutes on each side until the pancakes are golden brown on both sides and cooked in the middle. That's it...EASY!
How to Make Maple and Lemon Syrup
Put the maple syrup and the lemon juice in a small pot or pan then bring to a boil over the stove. As soon as the mixture starts boiling, turn the heat off. When you're ready to serve the pancakes, you can heat this sauce back up again.
What Else Can You Serve with Matcha Pancakes?
Now, it's awesome if you can make a nice, fluffy pancake. However, once you have made your pancakes, the amount of sides or condiments you can serve with them is endless. And to be honest, there is no “best thing" to serve with pancakes since it's a personal preference. At least in my eyes, it is.
So yes, I did make this really nice maple and lemon syrup which I believe complemented these pancakes beautifully. However, I wanted to bring more to the table. So let me share some other accompaniments to have with your pancakes.
Simple Pancake Toppings
- Softened Butter: Sometimes, you just want to keep it simple, and a good scraping of butter on your crackers, toast or in this case, pancakes is all that's needed. Now, the reason I say softened butter is because trying to scrape cold, rock-hard butter on anything is an absolute nightmare. So let the butter come to room temperature first before trying to spread it on anything. Or you can blast it in the microwave for 10-15 seconds, making sure the butter softens rather than melts.
- Honey Yogurt: Not sure if you're aware, but this is one incredible combination. The sweetness and tartness from both ingredients come together so beautifully. However, I don't like mixing them together, I prefer to put a good dollop of yogurt in a bowl, then add a good dollop of honey. Then, I use the back of a spoon to ripple the 2 ingredients together. So you get little pockets of honey and yogurt, which makes this pancake side all the more satisfying in my opinion.
- Blueberries: Again, simple, but blueberries have always been amazing in the breakfast department. And again...huge in antioxidants, just like the matcha powder. These two ingredients pair so perfectly together. Just that pop of sweet and sourness works so nicely with a soft, warm, fluffy pancake.
- Stewed Berries: Ok, so blueberries are great, but you can take it up a notch if you want. I like to add a good 2-3 handfuls of frozen berries, a spoonful of honey and a small splash of water in a small pan. Bring the mixture to a boil, then down to a simmer and let the berries bubble away for about 5 minutes giving them a stir every now and then.
Eventually, the berry mixture will get thicker and quite syrupy. From there, I like to just get a fork or a potato masher and gently mash the berries down a bit. Let the mixture bubble for another minute or so, then you have your stewed berries. These go so well with pancakes and porridge. In fact, I used them in this amazing Porridge with Stewed Berries recipe!!
I hope you enjoyed reading through this post, and I hope this recipe served you well. If you are a fan of pancakes (and let's be honest, who isn't) I have an amazing Maple Bacon Pancakes recipe over on my blog. So just click the link if you want to check that out. Just remember to use gluten-free flour instead of regular plain flour, and again, make sure the baking powder is also gluten-free. I really hope you enjoy the recipe! Leave me a comment below and tell me how you liked it!
Matcha Pancakes with Maple and Lemon Sauce
Ingredients
The Sauce:
- ½ cup of maple syrup
- 2½ tablespoons of lemon juice
Pancakes:
- 1 cup milk
- 2 eggs
- 4 Tablespoons butter, melted
- 1 cup gluten free flour
- 2 teaspoons baking powder
- 1 tablespoon matcha powder
- pinch of salt
- Vegetable oil for frying
Instructions
The Sauce:
- Put the maple syrup and the lemon juice in a small pot or pan then bring to a boil over the stove. As soon as the mixture starts boiling, turn the heat off. When you're ready to serve the pancakes, you can heat this sauce back up again.
Pancakes:
- Whisk the milk, eggs and melted butter together in a bowl.
- Mix the gluten-free flour, baking powder, matcha powder and a pinch of salt in another large bowl.
- Add the wet ingredients to the dry ingredients, then whisk together until there no lumps.
- Pre-heat a non-stick pan over medium heat, then add about 1-2 teaspoons of your vegetable oil.
- Spoon in about 2 tablespoons of batter per pancake and fry for about 1-2 minutes on each side until the pancakes are golden brown on both sides and cooked in the middle.
- If you need to quickly give the pan a quick wipe before you add the next batch of pancakes, feel free to do so. And add some more oil whenever you think it's necessary.
- Transfer the pancakes onto a plate and stack them up nicely, then serve them with the lemon and maple sauce and enjoy!
Video
Notes
- Don't be shy to serve whatever you like with these pancakes.
- Make sure your baking powder is gluten free baking powder.
- Don't spread these pancakes out too much when cooking them, otherwise, they won't have that fluffy, thick element too them.
Nutrition
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Kylie | Midwest Foodie
Lemon Maple syrup?!?!? How have I never tried that before!! These pancakes sound amazing and that syrup sounds out of this world. Can't wait to try next weekend!!
Leanne | Crumb Top Baking
I never thought to add matcha powder to pancakes. What a great idea, and festive colour for the Paddy's Day weekend! I really need to try that lemon sauce. Combining lemon juice and maple syrup together sounds like a delicious pancake topping!
Sharon
What a great way to get more matcha in my diet. This looks like a great breakfast for the weekends.
Analida Braeger
awhile ago i purchased about 4 pounds of matcha powder (only amount available) and i still have an absurd amount left, but now that i have found your recipe i can put this to matcha to a good use 🙂 thanks for sharing !
Cathleen @ A Taste of Madness
I have so much matcha in my cupboards, and am always wondering what to make with it. This looks like the perfect solution! Also, the stewed blueberries sound like an amazing idea!
Danielle Wolter
what a fun idea this is! i haven't used matcha powder that much, but this seems like a great way to start. Gorgeous photos too!
Elaine Benoit
These matcha pancakes look delicious! I love making things gluten-free, especially if it comes out excellent. Now to get some matcha so I can make your scrumptious recipe!
Amanda Mason
Thanks, Elaine!! Let me know how you like them!!
Amanda
Oh, I love matcha, and the idea of adding it to pancakes is brilliant! And I'm super excited about the lemon maple syrup. What a perfect topping. Definitely making these for my next brunch.
Amanda Mason
Yeah! Let me know how they turn out!!
Katherine | Love In My Oven
Thank goodness I've got some leftover matcha powder in the pantry!! I love matcha anything - I actually just made a matcha cake! The fact that these are gluten-free are even better. Yum!!
Amanda Mason
Ohhh! Yeah! You are going to love these pancakes!! Let me know how they turn out!!
Bailey Mills
Matcha pancakes?! That sounds like it's absolutely amazing. I love matcha anything, I will definitely be serving these along with a matcha latte for brunch soon. Thanks so much for the recipe!
Amanda Mason
Thanks, Bailey!!! Enjoy!