Vegan Matcha Pancakes
Looking for a fun twist on your usual breakfast? These vegan matcha pancakes are bright, fluffy, and full of gentle energy from matcha. They’re naturally sweetened with ripe bananas and easy to make with simple pantry ingredients. Whether you’re making a solo breakfast or brunch for friends, these pancakes feel special without being complicated. Plus, they’re a fun way to enjoy matcha beyond just your morning latte.
What makes them even better is how versatile they are. You can add chocolate chips, fruit, or even turn them savory if you like. They cook up soft and fluffy, with a beautiful green color that makes your plate pop. And the best part? They’re easy to make, cook up perfectly every time, and you can dress them up any way you like for a fun, colorful breakfast.
And, for more mouthwatering matcha flavor, how about trying this vegan matcha buttercream on cupcakes, chilled matcha latte, or a cone of frosty and dairy-free matcha ice cream?
Why You’ll Flip for These Pancakes
Light, fluffy, and deeply comforting, pancakes are a real treat anytime of day. A true breakfast of champions, they can also be a delicious choice for several reasons:
- Vibrant Green Color. These pancakes are bright and fun thanks to matcha! They look amazing on your plate and make breakfast feel extra special.
- Gentle Energy Boost. Matcha gives a natural, gentle caffeine lift without the jitters. Perfect for waking up slowly and happily.
- Soft and Fluffy Texture. Thanks to bananas and plant milk, these pancakes are super soft and fluffy. Every bite feels light and comforting.
- Naturally Sweetened. Ripe bananas and a touch of sugar give just the right sweetness. You don’t need anything weird to make them taste amazing.
- Totally Customizable. Add dairy-free chocolate chips, fresh fruit, or even turn them savory. These pancakes are a blank canvas for whatever you love.
Key Ingredients and Substitutions
Versatility is one of the key assets of a good pancake formula. There’s plenty of room for creative variations and ingredient substitutions in this vegan matcha pancakes recipe!
- All-Purpose Flour – Gives your pancakes their shape and fluffy texture. You can swap in whole wheat flour for a nuttier flavor, or a gluten-free blend if you need it to be GF.
- Granulated Sugar – Adds just the right sweetness and helps the pancakes brown. You can also use brown sugar, coconut sugar, maple syrup, or agave nectar for a slightly different flavor or a natural touch.
- Ripe Banana – Keeps the pancakes soft and helps hold everything together since there are no eggs. Unsweetened applesauce or mashed avocado works too if you want to try something different.
- Soy Milk – Makes the batter smooth and helps the pancakes cook evenly. Any plant milk like oat, almond milk, or homemade cashew milk will work just as well.
- Vanilla Extract – Adds a warm, sweet note that complements the matcha. Try replacing up to 1 teaspoon with almond extract, maple extract, coconut, lemon extract, or even peppermint extract.
- Canola Oil – Keeps pancakes tender and prevents sticking. Coconut oil, sunflower oil, or melted vegan butter are all good substitutes.
- Match Powder – Gives the pancakes their signature green color, earthy flavor, and a gentle caffeine kick. Make sure it’s culinary grade for cooking—ceremonial matcha might be too delicate and pricey for pancakes.
How to Make This Matcha Pancake Recipe
Learn how to make bright, fluffy vegan pancakes with matcha powder that are soft, naturally sweet, and full of gentle energy. They’re easy to whip up with simple ingredients and perfect for customizing with chocolate chips, fruit (like in these yummy fruit cones), or your favorite toppings.
Step 1: Mix the Dry Ingredients – In a large bowl, sift together the flour, matcha powder, sugar, baking powder, and salt. Stir until everything is evenly combined.
Step 2: Mix the Wet Ingredients – In another bowl, mash the banana until smooth. Add soy milk, vanilla, and canola oil, then mix well.
Then, Step 3: Combine Batter – Pour the wet mixture into the dry mixture and gently whisk just until combined. A few lumps are totally fine—don’t over-mix!
Step 4: Cook & Serve – Heat a nonstick pan over medium heat with a little oil. Pour about 1/2 cup batter per pancake and cook 2–3 minutes per side until golden and cooked through. Stack them up, sprinkle with a little powdered sugar or matcha, drizzle with maple syrup, and dig in!
Serving Tips and Suggestions for Perfect Pancakes
They’re so delicious that you could very happily eat a whole stack of these pancakes plain. But, we also love these easy ways to make your flapjacks extra special:
- Chocolate Chip Surprise – Add vegan chocolate chips right into the batter because a little extra chocolate never hurt anything.
- Fruity Finish – Top with your favorite fruit compote, such as apple, blueberry, or raspberry.
- Maple Magic – Maple syrup is a classic finishing touch, but you can take that one step further with a luscious, creamy maple sauce.
- Waffle Twist – Ladle the batter into a pre-heated and lightly greased waffle maker for a crispier texture. Delightful and fun matcha vegan waffles!
- Pancake Sundae – Turn your pancakes into a sundae by scooping vegan ice cream on top and lavishing with hot fudge, whipped coconut cream, and a cherry on top!
- Savory Style – Make it savory by omitting the sugar and adding sliced scallions, vegan kimchi, and/or fresh corn kernels into the mix.
- Taco Party with Pancakes – Turn these pancakes into fun tacos with a colorful and interactive twist for your guests.
FAQs About These Matcha Pancakes
Yes, there’s approximately 35 mg of caffeine per half teaspoon (about 1 gram) of matcha powder. That means this recipe has around 210 mg of caffeine in all, or 70 – 105 mg per serving. For reference, the average 8-ounce cup of coffee has about 95 mg of caffeine.
Ceramic, stainless steel, and cast-iron pans will also work, but make sure you grease them well and keep a close eye on the temperature, since they tend to retain more heat.
Let the vegan matcha pancakes cool completely before layering between sheets of parchment or waxed paper in an airtight container or reusable freezer bag. Seal and freeze for up to 2 months. To reheat, there’s no need to thaw; simply pop them in the toaster and cook until hot all the way through.
Yes, easily, no adjustments needed! You could even triple it if you wanted to throw a real pancake party.
Where Can I Get Matcha Powder?
For this recipe, we used matcha called Ujido, a family-run Japanese brand that’s been making matcha in Uji, Kyoto for nearly 200 years. Their tea leaves are hand-picked and stone-ground, which keeps the flavor and antioxidants intact. Ujido offers ceremonial matcha for sipping, culinary matcha for cooking or baking, and other varieties, all grown on small family farms in the fertile Uji River Valley.
More Vegan Pancake Recipes
If you make this Vegan Matcha Pancakes recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Matcha Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon matcha powder, I used Ujido
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ super-ripe banana
- 1 cup soymilk
- 2 teaspoons vanilla extract
- 2 tablespoons canola oil
Toppings:
- Maple syrup
- Powdered sugar, for dusting
- Matcha powder, for dusting
Instructions
- In a large bowl, sift together the flour, matcha powder, sugar, baking powder, and salt. Mix until evenly combined.
- In a medium bowl, mash the banana completely until no chunks remain. Add the soymilk, vanilla extract, and canola oil, and mix thoroughly.
- Add the wet mixture into the dry mixture and gently whisk just until combined. Do not over-mix—it’s okay if there are some lumps.
- In a large nonstick pan over medium heat, add a small amount of vegetable oil and allow to preheat fully. Once very hot, add 1/2 cup of pancake batter per pancake and allow to cook for about 2.5 minutes on each side, until cooked through. For thinner pancakes, use the measuring cup to spread the batter when you first dollop it on the pan. For fluffier pancakes, don’t spread the batter, just allow it to spread naturally.
- Serve your green matcha pancakes topped a dusting of powdered sugar and matcha powder and a generous drizzle of maple syrup. Enjoy!
Notes
- Storing Tips: Matcha pancakes last about 2–3 days in the fridge. Keep them in an airtight container or wrap them tightly in foil or plastic wrap to stay fresh.
- Freezing Instructions: Let them cool completely, then stack with parchment paper in between and store in a freezer-safe bag for up to 2 months. To reheat, pop them in the toaster, oven, or microwave until warm and soft.
Nutrition
You may also like...
Enter to Win Our Monthly Giveaway!
New winner every month! Drop your name below for a chance to win hundreds of dollars of vegan prizes from our brand partners. You’ll also receive our weekly e-newsletter with plant-based recipes galore!
Leave a Comment
I’ve scrolled this page three times now and can’t find the actual recipe, just extra stuff about equipment etc, plus ads
Hi Sophie, thanks so much for bringing this to our attention! The recipe card has now been added back in. I hope you enjoy these delicious pancakes!!
I love matcha, never considered it in pancakes. it looks delicious!
These pancakes look so delicious and the matcha seems perfect!
I love the color and the taste! What a great idea to add superfood matcha to this breakfast meal. Yummy!
So good! Love that color!
Gotta make these this weekend!
Matcha pancakes?! Sign me up!!!! YUMMMMM