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Fluffy Japanese Matcha Pancakes (Healthy Breakfast Edition)

Norah Kay
These cloud-like Japanese Matcha Pancakes are a vibrant, delicious twist on your usual stack—fluffy, slightly sweet, and packed with antioxidants from ceremonial-grade matcha powder. Perfect for a healthy breakfast that feels indulgent, they’re easy to make and endlessly customizable with seasonal toppings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Brunch, Healthy Recipes
Cuisine Japanese-Inspired
Servings 2
Calories 215 kcal

Equipment

  • 2 mixing bowls
  • Hand mixer or whisk
  • Silicone spatula
  • Non-stick skillet
  • Pancake molds (optional)
  • Measuring spoons and cups

Ingredients
  

Dry Ingredients

  • 2 tablespoons all-purpose flour or oat flour for a gluten-free option
  • 1 teaspoon matcha powder ceremonial grade recommended
  • ½ teaspoon baking powder
  • 1 tablespoon sugar or coconut sugar

Wet Ingredients

  • 2 large eggs separated
  • 1½ tablespoons milk dairy or plant-based
  • ¼ teaspoon vanilla extract

Optional Toppings

  • Greek yogurt
  • Maple syrup or honey
  • Fresh berries
  • Toasted coconut flakes
  • Chia seeds

Instructions
 

  • In a bowl, whisk together the egg yolks, milk, and vanilla until smooth.
  • Add the flour, matcha powder, baking powder, and sugar to the yolk mixture and stir until well combined.
  • In a separate clean bowl, beat egg whites until foamy. Gradually add a pinch of sugar (optional) and whip to stiff peaks.
  • Gently fold the egg whites into the matcha batter in three parts. Take your time to avoid deflating the mixture.
  • Lightly grease a non-stick pan and heat over low. Use pancake molds if available to help shape the pancakes tall and fluffy.
  • Pour batter into the molds or free-form on the pan. Cover with a lid and cook for 4–5 minutes. Flip carefully and cook another 3–4 minutes.
  • Serve warm with your favorite healthy toppings!

Nutrition Info (per serving, approximate)

  • Calories: 215
  • Protein: 10g
  • Fat: 8g
  • Carbs: 25g
  • Fiber: 2g
  • Sugar: 5g

Notes

Notes
• For extra fluff, beat egg whites just before folding in.
• For a dairy-free version, use oat or almond milk and coconut yogurt.
• Store leftovers in an airtight container in the fridge for up to 2 days—reheat gently in a skillet or toaster oven. 
Keyword antioxidant breakfast, fluffy pancakes, healthy breakfast, Japanese pancakes, matcha pancakes, matcha recipe, Souffle pancakes