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Fluffy Japanese Matcha Pancakes Recipe Easy Homemade with Strawberries

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Light, airy Japanese matcha pancakes with a gentle green hue, balanced by sweet fresh strawberries and whipped cream. Perfect for a special breakfast or brunch treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 2 teaspoons (8g) baking powder
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (7g) matcha powder, sifted
  • 1 large egg, room temperature
  • 3/4 cup (180ml) whole milk, room temperature (use dairy-free milk for vegan version)
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons (30ml) vegetable oil or melted unsalted butter, plus extra for pan
  • 1 cup (about 150g) fresh strawberries, hulled and sliced
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons (15g) powdered sugar, for sweetening whipped cream
  • Optional: honey or maple syrup for drizzling

Instructions

  1. Sift the all-purpose flour, baking powder, sugar, and matcha powder into a large bowl to avoid clumps and ensure even distribution. (About 5 minutes)
  2. In a separate bowl, whisk together the egg, milk, vanilla extract, and vegetable oil or melted butter until combined and smooth. Use room temperature ingredients for best results. (About 3 minutes)
  3. Gently pour the wet mixture into the dry ingredients. Fold the batter carefully with a spatula or whisk until just combined. Do not overmix; some lumps are okay. (About 2 minutes)
  4. Let the batter rest at room temperature for 10 minutes to activate the baking powder and hydrate the flour for fluffier pancakes.
  5. Heat a non-stick pan over low to medium heat and brush lightly with oil or butter. (2 minutes to heat)
  6. Pour 1/4 cup (60ml) of batter per pancake into the pan. Cook slowly for 3-4 minutes per side until bubbles form on the surface and edges set. Pancakes should be golden with a light green tint. (8 minutes total)
  7. While pancakes cook, whip the chilled heavy cream with powdered sugar until soft peaks form. Avoid overwhipping. (5 minutes)
  8. Stack pancakes on plates, top with sliced strawberries and a dollop of whipped cream. Drizzle honey or maple syrup if desired. (2 minutes)

Notes

Use room temperature eggs and milk for a smooth batter. Fold batter gently to keep it airy. Resting the batter for 10 minutes improves fluffiness. Cook pancakes on low to medium heat to avoid burning outside and undercooking inside. Chill bowl and beaters before whipping cream for best results. Leftover pancakes store well in the fridge for up to 2 days; reheat gently in a pan or toaster, avoid microwave.

Nutrition

Keywords: matcha pancakes, Japanese pancakes, fluffy pancakes, matcha recipe, strawberry pancakes, whipped cream topping, easy breakfast, brunch recipe

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