Matcha Pancakes

Pancakes au Matcha empilés dans une assiette avec un verre de jus d'orange en fond

Super easy and quick to prepare, these Matcha pancakes will be the star of your weekend breakfasts and brunches. And your little ones will love them!

Our favourite: try them with a little homemade whipped cream and a drizzle of honey. Absolutely delicious!


For 2 to 3 people / 6 pancakes:

  • 1 beaten egg
  • 5cl of milk
  • 15g of butter
  • 50g of flour
  • 1/2 teaspoon of baking soda (or baking powder)
  • 10g of vanilla sugar
  • 10g of icing sugar
  • A little vegetable oil to grease the pan


  • Melt the butter over a low heat and then leave it to cool a little.
  • Beat the egg in a mixing bowl and then add the milk and butter
  • Sift the flour, Matcha tea, baking soda (or powder), vanilla sugar and icing sugar together gradually into the mixture, whisking until you have a smooth paste.
  • Use kitchen paper or a baster to grease a non-stick frying pan evenly with a little oil. Place over a medium heat and, once it is hot, spoon one small dessert spoonful of mixture into the pan per pancake (you should have enough for 6).
  • Cook for 1 to 2 minutes until little bubbles form on the surface, then turn them over to cook for another minute or so.
  • You can prepare all the pancakes one after another and pile them up on a plate for serving. Enjoy them straight away.


Our recommendation: use a circular cookie cutter in the pan to obtain perfectly round pancakes!