One Sunday morning, I got into one of those rarer moods where I actually felt like cooking something (I’m working on it, okay). After mentally scouring my pantry to make sure I had all the ingredients, I decided to whip up a batch of buttermilk pancakes using this tried-and-true recipe. In a last-minute moment of inspiration, I thought of incorporating some matcha green tea powder into the recipe. This was a good idea because 1) I love matcha anything, and 2) I had two and a half cans of the stuff just sitting in my kitchen cabinet.
These fluffy, green-tinged pancakes leave behind a subtle matcha aftertaste that works well with different syrups, spreads and toppings. Add bacon and eggs, fresh flowers, a good friend or two and lots of sunshine for the ultimate experience. Happy homemade brunchin’!
Matcha Buttermilk Pancakes
- Prep Time:10 minutes
- Cook Time:15 minutes
- Total Time:25 minutes
- Servings:4
- Medium
- 2 cup flour
- 3 tablespoon granulated sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 2 cup buttermilk
- 1 egg
- 1/4 cup butter or cooking oil (extra for the skillet)
- 2 teaspoon matcha green tea powder
Ingredients
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Step 1
Mix all of the dry ingredients except for matcha powder.
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Step 2
Mix wet ingredients in a separate bowl.
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Step 3
Slowly pour wet buttermilk mixture into dry mixture.
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Step 4
Add the matcha green tea powder.
#SpoonTip: Throw in an extra teaspoon if you want a brighter color and stronger matcha flavor.
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Step 5
Give it a mix.
#SpoonTip: Stir until ingredients are incorporated, but don’t beat the batter until smooth. Lumps are crucial for nice, fluffy pancakes.
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Step 6
Once butter or cooking oil is heated, pour batter onto pan in 1/3 cup increments. Cook for 2-3 minutes on each side.
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Step 7
Add whatever toppings you desire. Give it a good drizzle of maple syrup…
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Step 8
…or top with a Nutella spread and a sprinkle of extra matcha powder. Enjoy!