There’s something special about starting your morning with a stack of fluffy matcha pancakes. Light, airy, and infused with the earthy notes of matcha, this matcha pancakes recipe is perfectly balanced with a sweet-tart blueberry compote and a cloud of freshly whipped cream.
As someone who loves matcha and pancakes, this breakfast definitely makes it onto my list of my favorite breakfasts to have. I’m usually craving sugar when I wake up in the mornings and decided to make this on a weekend to satisfy my sweet tooth.
Whether you’re making breakfast in bed or hosting a weekend brunch, this matcha pancakes recipe feels indulgent yet easy to make — all in under 30 minutes.
Why You’ll Love This Matcha Pancakes Recipe
- Fluffy & vibrant: Light pancakes with a gorgeous green hue.
- Beautiful flavor balance: Earthy matcha, bright blueberries, and lightly sweet whipped cream.
- Simple ingredients: No special equipment needed — just a whisk and a nonstick pan.
- Customizable: Works with both dairy and plant-based substitutions.
Ingredients You’ll Need
For the Matcha Pancakes (Serves 2–3)
- 1 cup (120g) all-purpose flour
- 1 tbsp matcha powder (ceremonial or culinary grade)
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup (180ml) milk (or plant-based milk)
- 1 large egg
- 1 tbsp melted butter (plus more for cooking)
- ½ tsp vanilla extract
- Optional: 1 tsp lemon juice (to brighten the matcha)
For the Blueberry Compote
- 1 cup (150g) fresh or frozen blueberries
- 1 tbsp sugar (adjust to taste)
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
For the Whipped Cream
- ½ cup (120ml) heavy cream
- 1–2 tbsp powdered sugar (to taste)
- ½ tsp vanilla extract
How to Make Matcha Pancakes
1. Make the Blueberry Compote
In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. Stir occasionally until the blueberries burst and the mixture begins to simmer (about 5–7 minutes). If you prefer a thicker compote, stir in the cornstarch slurry and simmer for an additional 1–2 minutes until thickened. Remove from heat and set aside.
2. Prepare the Whipped Cream
In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Store in the fridge until ready to use.
3. Make the Matcha Pancakes
Whisk together flour, matcha powder, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together milk, egg, melted butter, and vanilla (plus lemon juice if using). Combine wet and dry ingredients, mixing gently — lumps are fine!
Heat a nonstick skillet over medium heat and lightly grease with butter. Pour ¼ cup of batter per pancake and cook for 1–2 minutes, until bubbles form on the surface. Flip and cook another 1–2 minutes, until golden and fluffy. Repeat with remaining batter.
4. Assemble
Stack the warm pancakes on a plate, spoon blueberry compote generously over the top, and finish with whipped cream. Optional garnish: dust with matcha or powdered sugar, and add fresh berries or mint.
Tips for Perfect Matcha Pancakes
- Sift the matcha: This prevents clumps and ensures a smooth, even green batter.
- Don’t overmix: A few lumps keep your pancakes fluffy.
- Make ahead: Compote can be made the day before and reheated.
- Dairy-free option: Use oat milk and coconut cream for a plant-based version.
- Pro tip: Chill your mixing bowl and whisk to speed up the whipped cream process.
Suggested Pairings
- A hot cup of matcha latte or iced hojicha latte
- Crispy bacon or sausage for a savory contrast
- Fresh fruit like strawberries or kiwi for extra color and flavor
FAQ
What kind of matcha should I use?
Use culinary grade matcha for its strong flavor and vibrant color. If you want a smoother, less bitter taste, ceremonial grade works beautifully too.
Can I make this recipe ahead?
Yes! The pancake batter can be made up to 1 day in advance and stored in the fridge. Re-stir gently before cooking.
How do I store leftovers?
Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat in a toaster or skillet.
Can I freeze these pancakes?
Absolutely. Stack them with parchment paper between each pancake and freeze. Reheat from frozen in the toaster or oven.
Video Tutorial
Checkout the video tutorial that I made for this recipe below as a visual guide!
Matcha Pancakes with Blueberry Compote
Ingredients
Method
- Blueberry Compote: In a saucepan, combine blueberries, sugar, and lemon juice. Simmer 5–7 minutes. Add cornstarch slurry for thickness, simmer 1–2 minutes more, then remove from heat.
- Whipped Cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Refrigerate.
- Matcha Pancakes: Whisk dry ingredients together. Whisk wet ingredients in another bowl. Combine gently.
- Heat a nonstick skillet with butter. Pour ¼ cup batter per pancake. Cook until bubbles form, flip, and cook another 1–2 minutes.
- Assemble: Stack pancakes, spoon blueberry compote on top, and add whipped cream. Garnish as desired.
Nutrition
Video
@ivyskitchn Matcha Pancakes with Blueberry Compote 🥞🫐🍵 (recipe on my blog in my bio) #matcha #matchalovers #matcharecipe #matchapancakes #matchadessert
♬ เสียงต้นฉบับ – BamBam🍋update – Yim9397👑🐍
Notes
- Sift matcha to prevent clumps.
- Dairy-free options: use oat milk and coconut cream.
- Store leftovers in an airtight container and reheat in a toaster or skillet.
