Brighten up your morning with our 20 minute matcha Greek yoghurt pancakes. Stack, slather and savour this nourishing breakfast topped with creamy yoghurt and fresh berries.
In This Post You’ll Learn
Why We Love This
We LOVE pancakes and will eat them any chance we can get! They are perfect on a chill Sunday morning (or anytime really).
Sarah’s matcha pancakes with Greek yoghurt are the perfect fusion of sweet pancake with rich matcha flavour. Enjoy them as a healthy brekkie or even a sweet and decadent dessert!
Related: Poffertjes – Dutch Mini Pancakes / Serabi Kuah – Coconut Pandan Pancakes
What are the BEST matcha pancake toppings?
Cream, of course! Whipped, heavy or thickened cream are better than pouring cream as a pancake topping.
Yoghurt – Extra Greek yoghurt or pot set coconut yoghurt are divine (and healthier hehe)!
Maple Syrup, honey or agave syrup
Berries – Blueberries, strawberries or raspberries
Extra matcha powder is the perfect pretty garnish
Slivered almonds, blanched or toasted for extra flavour
What are Matcha Greek Yoghurt Pancakes?
Also known as matcha green tea pancakes. This is Sarah’s little experimentation of regular matcha pancakes with a twist using Greek yoghurt to make them a little lighter and healthier.
You’ll usually find matcha pancakes at matcha speciality stores in areas like the main shopping street in Kyoto, Japan. They’re usually sold alongside favourites like matcha parfait and matcha ice cream.
What You’ll Need
- Flour – Self raising flour makes this recipe nice and quick. If using all purpose flour, add in a teaspoon of baking powder as well.
- Sugar – We generally use caster sugar or white sugar. You could sub with raw sugar or coconut sugar if you prefer.
- Matcha Powder – We use unsweetened culinary grade matcha powder which is perfect for cooking. It’s also a little cheaper than ceremonial grade matcha intended for drinking only. If you only have ceremonial grade matcha, you can still use it in this recipe, and it will probably taste even better, it will just be a lot more expensive.
- Egg – We love to use extra large free range eggs which are usually around 58g each.
- Greek Yoghurt & Milk – Greek yoghurt adds a little extra tang, and the extra protein helps make the pancakes light and airy. You can even serve your pancakes with extra Greek yoghurt once they’re cooked! Milk helps to smooth out the batter.
- Butter – We love the flavour butter adds to pancakes. Sub with coconut oil if you prefer.
How to Make Matcha Pancakes with Greek Yoghurt
First, gather your ingredients: See recipe card below for measurements.
- Whisk the self raising flour, sugar and matcha powder in a large mixing bowl until the matcha is evenly mixed through the flour.
- Add the egg, Greek yoghurt and milk. Slowly whisk into a smooth, slightly runny batter. Tip: See our recipe video to check the consistency. If your mixture isn’t runny enough, stir in another small splash of milk.
- Heat a small scoop of butter (around ½-1 tsp) in a large frying pan or skillet over low to medium heat. Pour in a ladleful of batter and allow it to spread out into a wide circle.
- Cook for around 2-3 mins until lots of bubbles start popping on the surface and the edges start to become crispy and golden brown, then flip and cook the other side for another 2-3 mins.
- Serve with your favourite toppings, such as more yoghurt, whipped cream, maple syrup and/or fresh berries! For extra garnish, add slivered almonds and a sprinkling of matcha powder.
Wandercook’s Tips
- Heat – Cooking on medium low gives plenty of time for the pancakes to rise and cook through without risk of burning.
- Non Stick – We recommend a non-stick pan for stress free cooking!
- Shape – Cook one pancake at a time for nice even circles. Cook multiple pancakes at a time if you don’t care about the shape and just want delicious(ly wonky) pancakes faster – this is what we usually do!
FAQs
Yes you can, with a few easy swaps:
– Use coconut yoghurt instead of Greek yoghurt.
– Use your choice of plant milk instead of dairy milk (such as coconut milk or soy, oat or almond milk).
– Cook the pancakes in coconut oil instead of butter.
Culinary grade matcha is perfect for baking matcha cookies or infusing into homemade matcha ice cream. You can even make your own seasoned matcha green tea salt – perfect for sprinkling over fries or even homemade takoyaki!
If you only have ceremonial grade matcha, you could use it in matcha lattes.
If you really want to make these pancakes gluten free, swap the flour for gluten free flour. Then, separate the egg white from the egg yolk. Mix the yolk into the batter, then whip the egg whites until soft peaks form. Fold the whipped egg whites very gently into the pancake batter until just mixed, but don’t over do it! The air trapped in the egg whites should help to keep the pancakes light and fluffy instead of thin and dense. PLEASE NOTE we haven’t tested this method personally yet, so try this at your own experimentation!
Variations
- Tweak the Flavour – Add 1 tsp vanilla extract and/or a pinch of salt into the batter before cooking.
- Make it a Cake – Stack the pancakes on top of each other, with a layer of thick yoghurt or cream in between. Serve topped with an extra light sprinkle of matcha and berries on top.
- Extra Fun – Stir in a handful (or two!) of white choc chips or crushed macadamias into the batter.
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★ Did you make this recipe? Please leave a comment and a star rating below!
Ingredients
- 1 ½ cups self raising flour
- ¼ cup sugar
- 1 tbsp matcha powder
- 1 egg
- ½ cup Greek yoghurt 125 ml / 4.4 fl oz
- ½ cup milk 125 ml / 4.4 fl oz
- 1 tbsp butter for cooking
Topping Options:
- Greek yoghurt for a healthier option than cream
- cream whipped, heavy or pouring
- maple syrup
- blueberries
- strawberries
- raspberries
- matcha powder a light sprinkle
- slivered almonds blanched or toasted for extra flavour
Instructions
- Whisk the self raising flour, sugar and matcha powder in a large mixing bowl until the matcha is evenly mixed through the flour.1 ½ cups self raising flour, ¼ cup sugar, 1 tbsp matcha powder
- Add the egg, Greek yoghurt and milk. Slowly stir into a smooth, slightly runny batter. Tip: See our recipe video to check the consistency. If your mixture isn’t runny enough, stir in another small splash of milk.1 egg, ½ cup Greek yoghurt, ½ cup milk
- Heat a small scoop of butter (around ½-1 tsp) in a large frying pan or skillet over low to medium heat. Pour in a ladleful of batter and allow it to spread out into a wide circle.1 tbsp butter
- Cook for around 2-3 mins until lots of bubbles start popping on the surface and the edges start to become crispy and golden brown, then flip and cook the other side for another 2-3 mins.
- Serve with your favourite toppings, such as more yoghurt, whipped cream, maple syrup and/or fresh berries! For extra garnish, add slivered almonds and a sprinkling of matcha powder.Greek yoghurt, cream, maple syrup, blueberries, strawberries, raspberries, matcha powder, slivered almonds
Video
Recipe Notes
- Heat – Cooking on medium low gives plenty of time for the pancakes to rise and cook through without risk of burning.
- Non Stick – We recommend a non-stick pan for stress free cooking!
- Shape – Cook one pancake at a time for nice even circles. Cook multiple pancakes at a time if you don’t care about the shape and just want delicious(ly wonky) pancakes faster – this is what we usually do!
- Tweak the Flavour – Add 1 tsp vanilla extract and/or a pinch of salt into the batter before cooking.
- Make it a Cake – Stack the pancakes on top of each other, with a layer of thick yoghurt or cream in between. Serve topped with an extra light sprinkle of matcha and berries on top.
- Extra Fun – Stir in a handful (or two!) of white choc chips or crushed macadamias into the batter.
Nutrition
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