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Norah Kay

Fluffy Japanese Matcha Pancakes (Healthy Breakfast Edition)

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
Servings: 2
Course: Breakfast, Brunch, Healthy Recipes
Cuisine: Japanese-Inspired
Calories: 215
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. In a bowl, whisk together the egg yolks, milk, and vanilla until smooth.
  2. Add the flour, matcha powder, baking powder, and sugar to the yolk mixture and stir until well combined.
  3. In a separate clean bowl, beat egg whites until foamy. Gradually add a pinch of sugar (optional) and whip to stiff peaks.
  4. Gently fold the egg whites into the matcha batter in three parts. Take your time to avoid deflating the mixture.
  5. Lightly grease a non-stick pan and heat over low. Use pancake molds if available to help shape the pancakes tall and fluffy.
  6. 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.
  7. Serve warm with your favorite healthy toppings!
Nutrition Info (per serving, approximate)
  1. Calories: 215
  2. Protein: 10g
  3. Fat: 8g
  4. Carbs: 25g
  5. Fiber: 2g
  6. 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.