Fluffy Matcha Pancakes

These fluffy matcha pancakes are the perfect easy breakfast recipe. Made with oat flour, these pancakes are gluten free and vegan friendly. Perfect for a weekend breakfast or meal prep!

I’ve been on a matcha (hi matcha cookies!) and a pancake kick lately, so I figured I’d combine two of my favorite to make these incredibly fluffy matcha pancakes! They’re completely gluten free (of course), made with oat flour and can easily be made vegan and refined sugar free.

They’re SO fluffy thanks to a generous dose of baking powder and a super thick batter. I’m telling you, thick batter is the key to thick pancakes, so don’t thin it out!

I like to serve these pancakes with some greek yogurt, berries and maple syrup, but anything goes here! Banana and peanut butter is also delicious, so feel free to get creative. If you love this recipe, try my matcha cupcakes, vegan gluten free pancakes or oat flour banana bread next!

Before we get started…

• To make these matcha pancakes a really vibrant green color, I blended the milk with a large handful of spinach. This is optional, you won’t taste it, but it just enhances the overall color.
• Thicker batter yields thicker, fluffier pancakes, so avoid thinning out the batter to much if you want them fluffy!
• You can use culinary grade or ceremonial grade matcha here.

How to make matcha pancakes

In a large mixing bowl, whisk together all dry ingredients until well combined.

Whisk in the wet ingredients until a batter forms. It will likely be on the thicker side, which means fluffier pancakes! If you prefer them a bit thinner, you can add in a few more tablespoons of milk.

Head a greased skillet on medium/low heat and all 1/4 cup of batter. Smooth out the top with the back of a spoon.

Cook for 1-2 minutes on each side and repeat until all batter has been used. Place the cooked pancakes on a cooling rack while you wait for the rest.

Serve with fresh fruit, maple syrup and enjoy! Try my matcha chia pudding or sheet pan pancakes next!

Key Ingredients and substitutions

Oat flour. I love using oat flour since it’s so much cheaper than gluten free all purpose flour. You can make your own by simply grinding up oats in a blender!

I don’t recommend using almond flour as I have not tested the recipe this way. Instead, you can just add about 1 tablespoon of matcha to my almond flour pancakes!

Egg. The egg will help bind all of the ingredients together since these are gluten free pancakes. To make them vegan, just sub the egg with an extra three tablespoons of apple sauce. The pancakes won’t be quite as fluffy, but still delicious!

Apple Sauce. The apple sauce will add some natural sweetness and help keep the pancakes fluffy. We’ll be using apple sauce instead of oil so these are completely oil free!

Non-dairy Milk. I’m very loyal to almond milk, but any kind of non-dairy milk will work here. To give the pancakes a richer green color, I blended a handful of spinach with the milk before adding it to the batter, but this is optional.

Matcha. You only need a small amount of matcha, about 2-3 teaspoons, depending on how strong of a flavor you want! Matcha can be bitter so start small if you’re new!

Sugar. I used regular white cane sugar to sweeten these matcha pancakes, but really any kind of sweetener will work. Maple syrup, coconut sugar etc. will work to keep them refined sugar free!

What is matcha?

Matcha is essentially powdered green tea. It has a lot of health benefits and is perfect either as a latte with breakfast, or mixed right into your breakfast like in these pancakes!

It has a slightly bitter flavor, so it pairs well with sweeter things like maple syrup. You can add as much or as little matcha as you like depending on your taste preferences! Start with just 1-2 teaspoons if you’re new to matcha.

For this recipe, you can use either culinary grade or ceremonial grade matcha. Ceremonial grade will have a bit of a brighter green color, but it is often more expensive.

How to store and freeze

Once prepared, these matcha pancakes will keep in the fridge for about 3 days. Let them cool completely, then transfer to an air tight container.

I suggest reheating on the stove, microwave or even toaster.

Yes! These are totally freezer friendly. Again, just let them cool completely, then transfer to a freezer safe bag for up to 1 month.

Try these next!

• Matcha Muffins
• Vegan Blueberry Pancakes
• Almond Flour Pancakes
• Chickpea Flour Pancakes

Lastly, if you try this recipe, be sure to tag me on instagram so I can see your creation! Be sure to leave a rating/review if you try this recipe!