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Fluffy Japanese Matcha Pancakes Recipe Easy Homemade with Strawberries and Whipped Cream

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These fluffy Japanese matcha pancakes combine airy texture with a subtle green tea flavor, topped with fresh strawberries and whipped cream for a delightful breakfast treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 1 tablespoon matcha green tea powder (preferably ceremonial grade)
  • 1 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 2 large eggs, separated (room temperature)
  • 2/3 cup (160ml) whole milk, warmed slightly (can substitute with almond or oat milk)
  • 2 tablespoons unsalted butter, melted + extra for cooking
  • 1/2 teaspoon vanilla extract (optional)
  • 1 cup fresh strawberries, sliced
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • Optional garnish: sprinkle of matcha powder or mint leaves

Instructions

  1. In a large bowl, sift together 1 cup (120g) all-purpose flour, 1 tablespoon matcha powder, 1 teaspoon baking powder, 2 tablespoons sugar, and a pinch of salt. (2-3 minutes)
  2. In another bowl, whisk together 2 egg yolks, 2/3 cup (160ml) warmed milk, 2 tablespoons melted butter, and 1/2 teaspoon vanilla extract until smooth. (2 minutes)
  3. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. (1-2 minutes)
  4. In a clean, dry bowl, beat the 2 egg whites with an electric mixer on medium-high speed until stiff peaks form. (4-5 minutes)
  5. Carefully fold one-third of the whipped egg whites into the batter to lighten it, then fold in the remaining whites gently until no white streaks remain. (3-4 minutes)
  6. Heat a non-stick pan over low to medium-low heat and brush with melted butter. Spoon about 1/4 cup (60ml) of batter per pancake onto the pan. Cook slowly for 3-4 minutes until bubbles form and edges look set. Flip and cook the other side for 2-3 minutes until golden and cooked through. (6-8 minutes per batch)
  7. While pancakes cook, whip 1 cup (240ml) chilled heavy cream with 2 tablespoons powdered sugar until soft peaks form. Keep chilled until serving. (3-5 minutes)
  8. Stack pancakes on plates, top with sliced strawberries and a dollop of whipped cream. Optionally dust with matcha powder or garnish with mint leaves. (2 minutes)

Notes

Use fresh baking powder and high-quality matcha powder for best flavor and fluffiness. Whip egg whites until stiff peaks form and fold gently to keep air bubbles intact. Cook pancakes on low to medium-low heat to avoid burning and ensure even cooking. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut milk and coconut cream. Whipped cream is best freshly made but can be stored chilled and re-whipped lightly before serving.

Nutrition

Keywords: matcha pancakes, Japanese pancakes, fluffy pancakes, breakfast recipe, green tea pancakes, whipped cream, strawberries, easy pancakes

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