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To make soft and fluffy matcha green tea pancakes, gather these ingredients: - 1 cup all-purpose flour - 2 tablespoons matcha green tea powder - 2 tablespoons sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 large egg - 1 cup buttermilk (or 1 cup milk with 1 tablespoon vinegar) - 2 tablespoons melted unsalted butter - 1 teaspoon vanilla extract - Extra butter for cooking - Maple syrup and fresh fruit for serving Each ingredient plays a role in creating the perfect pancake. The all-purpose flour gives structure, while matcha adds a unique flavor and a lovely green hue. Sugar balances the bitterness of matcha, and baking powder and baking soda help the pancakes rise. The egg and buttermilk create a tender texture. Using unsalted butter in the batter enhances flavor, while vanilla extract adds warmth. The extra butter is key for cooking, ensuring pancakes do not stick. Finally, the maple syrup and fresh fruit make serving a delight. Enjoy gathering these ingredients; they lead to a delightful breakfast! First, grab a large mixing bowl. Add 1 cup of all-purpose flour. Then, add 2 tablespoons of matcha green tea powder. Sprinkle in 2 tablespoons of sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Use a whisk to mix everything well. This step is key for nice, even flavor. Next, take another bowl and beat 1 large egg. Then, add 1 cup of buttermilk, 2 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract. Mix until smooth. This mixture adds moisture and flavor to your pancakes. Now, pour the wet ingredients into the dry ones. Gently stir until just combined. A few lumps are fine; don’t overmix! Heat a non-stick skillet over medium heat and add a pat of butter to coat the pan. For each pancake, pour about ¼ cup of batter onto the skillet. Cook until bubbles form on top, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until they are golden brown. Repeat this with the leftover batter, adding more butter as needed. Your fluffy matcha pancakes are ready to enjoy! When making matcha pancakes, you want a smooth batter. Avoid overmixing the batter. Stir just until you see no dry flour. Some lumps are okay. If your batter looks too thick, add a splash of buttermilk. This small change makes your pancakes light and fluffy. Get your skillet ready. Heat it on medium. A hot skillet is key for perfect pancakes. Add a pat of butter to coat the surface. This helps prevent sticking and gives a nice golden color. Pour about ¼ cup of batter for each pancake. Watch for bubbles on the surface. This shows they are ready to flip. Cook until golden brown, about 2-3 minutes. Stack your pancakes high for a lovely look. Drizzle warm maple syrup over them. Top with fresh fruits like strawberries or bananas. This adds color and flavor. For an elegant touch, sprinkle a little matcha powder on top. It makes your dish pop with color! {{image_2}} You can make these pancakes dairy-free by using almond or coconut milk. Just replace buttermilk with 1 cup of almond or coconut milk. If you want a creamier texture, add a splash of vinegar. This will mimic buttermilk's tanginess. The pancakes will still be soft and fluffy, even without dairy! To make your pancakes extra special, try adding chocolate chips or nuts to the batter. Chocolate chips bring a sweet, rich taste. Nuts, like walnuts or pecans, add a nice crunch. Mix in about ½ cup of either option. Just fold them in gently after combining your wet and dry ingredients. The result will be a delightful twist on a classic pancake! For serving, think beyond syrup! Whipped cream adds a light, fluffy topping. Flavored yogurt, like vanilla or berry, pairs well too. You can also stack pancakes high and top them with fresh fruit. This adds color and flavor. Try strawberries, bananas, or blueberries for a burst of freshness. These simple changes will make your matcha pancakes shine! To store leftover pancakes, let them cool first. Then, stack the pancakes with a piece of parchment paper between each one. Place them in an airtight container. This method prevents sticking and keeps them fresh. You can refrigerate them for up to three days. To reheat pancakes, use a skillet or microwave. On the skillet, warm them over low heat. Flip them once to heat both sides. This helps them stay soft. If using a microwave, place pancakes on a plate. Cover them with a damp paper towel and heat for 20-30 seconds. Check to see if they are warm enough. To freeze pancakes, first cool them completely. Then, stack them with parchment paper in between. Wrap the stack in plastic wrap and place it in a freezer bag. Label it with the date. You can freeze pancakes for up to two months. When ready to eat, thaw them in the fridge overnight before reheating. Yes, you can make these pancakes gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that include rice flour, tapioca flour, and potato starch. These blends often work well in pancake recipes. If you do not have matcha powder, you can try other flavors. Cocoa powder gives a rich chocolate taste. You can also use vanilla extract for a sweet flavor. Try adding spices like cinnamon for a warm twist. Watch for bubbles forming on the pancake surface. When the bubbles pop, it’s time to flip. Cook until both sides are golden brown. The pancakes should feel firm yet springy when you touch them. You now have all the steps to make delicious matcha pancakes. We covered the ingredients, mixing, and cooking. You learned tips to avoid overmixing and how to present your pancakes nicely. Feel free to try different flavors or dairy-free options. Remember to store any leftovers properly for later. With this guide, you can impress anyone with your matcha pancake skills. Enjoy your cooking!

Matcha Green Tea Pancakes

Start your mornings with delicious matcha green tea pancakes that are not only flavorful but also visually stunning! This easy recipe combines all-purpose flour and vibrant matcha green tea powder for a delightful twist on a classic breakfast favorite. Perfectly fluffy, these pancakes are served warm with maple syrup and fresh fruit. Click through for the full recipe and elevate your breakfast game today!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons matcha green tea powder

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 large egg

1 cup buttermilk (or 1 cup milk with 1 tablespoon vinegar)

2 tablespoons melted unsalted butter

1 teaspoon vanilla extract

Extra butter for cooking

Maple syrup and fresh fruit for serving

Instructions
 

In a large mixing bowl, whisk together the all-purpose flour, matcha green tea powder, sugar, baking powder, baking soda, and salt until well combined.

    In another bowl, beat the egg. Then add buttermilk, melted butter, and vanilla extract, mixing until smooth.

      Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

        Heat a non-stick skillet or griddle over medium heat. Add a pat of butter to coat the surface.

          For each pancake, pour about ¼ cup of the batter onto the skillet. Cook until bubbles start to form on the surface, about 2-3 minutes.

            Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.

              Repeat with the remaining batter, adding more butter to the skillet as needed.

                Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve the pancakes stacked high, drizzled generously with maple syrup, and topped with an assortment of fresh fruits like strawberries or bananas for a colorful touch. Optionally, sprinkle extra matcha powder on top for an elegant finishing touch.