SIMPLE. TASTY. FLUFFY. This almond matcha pancakes recipe will wow your guests at your next brunch at home.

A warm, buttery and sweet smell flows though the air as these hot, greeny pancakes reach the plates which they will be eaten on. Butter slides slowly down the pancakes, leaving a think yellow trail behind it. Warm maple syrup is drizzled on them, covering them in a brown, thick and sweet blanket.

A pure bliss.

That's how we describe this recipe in one paragraph. However, before we get to the recipes, there are some tips and tricks, as well as things you need to avoid when it comes to cooking pancakes.

Let's continue, shall we?

How to make the best pancakes

It's all about finding the right balance with the batter.

Too thick, and you will get pancakes that are gooey and undercooked on the inside.

Too runny, and the pancakes will spread out like crepes and won’t even fluff up.

You have to test the batter with a spoon or ladle, then lifting it gently above the rim of the bowl.

If you get some sort of thick texture, and the batter should be able to run slowly and nicely off of the spoon.

Pro tip #1: instead of using a regular milk and vegetable oil for your batter, opt for almond milk and melted butter for better taste.

Getting the most out of your pancakes.

Due to its signature flavor and color, matcha is an intriguing ingredient to use in pancakes and baked goods.

Matcha has been shown to lower harmful cholesterol and help regulate blood sugar levels.

It is also rich in L-theanine, an amino acid that reduces stress and improves alertness.

The combination of L-theanine and caffeine makes the tea both energizing and calming.  

Pro tip #2: add vanilla or plain whey protein powder in the batter for enhanced nutrition.

5 Common Mistakes to Avoid When Making Pancakes

1. Overmixing your batter

Have you ever got that temptation where you just want to mix until all of the lumps are gone and it’s totally smooth?

Don't do that. The more you mix the batter, the more the gluten continues to develop.

As a result, you will get tough, chewy pancakes instead of the light and fluffy ones you were probably dreaming about.

Follow this tip: Don't overmix your batter. Mix the batter just until there are no more visible wisps of flour. The batter will likely be lumpy, and that’s expected.

2. Not resting the batter

You’re so close to a blissful pancake breakfast, it seems like a cruel joke to wait a little longer.

This one is important, and one that should not be skipped over.

No matter how hungry you are.

When you rest the batter, the gluten that was once activated during mixing will start to relax. As a result, the molecules in the flour will absorb the liquid in the batter, and thus giving you a thicker consistency.

Follow this tip: Rest your batter for 10 - 30 minutes, and use that time to make toppings or clean up.

3. Not starting with a hot-enough pan

A sign of a good pancake is one that is delicate and buttery-crisp around the edges with a soft, fluffy interior.

If you start with a pan or a skillet that’s not hot enough the batter will just soak and get mixed with the oil in the pan, instead of forming a fluffy pancake we all love.

Follow this tip: Give your pan some time to get good and hot evenly. Before adding the batter, add a little bit of butter or oil to test. It should be hot but not smoking.

4. Setting the heat too high

High heat doesn’t cook pancakes faster, it cooks them unevenly with burnt outsides.

Yes, the pan needs to be hot, but don't make the mistake of setting the temperature too high, for it will make the bottoms of the pancakes to burn while the inside remains raw and gooey.

Follow this tip: For a well-cooked pancake, keep the heat set to medium.

5. Flipping your pancakes too soon and too often

Whenever you cook pancakes, always remember this principle: pancakes should be flipped once, and only once, during cooking.

Flipping pancakes too many times causes them to deflate, losing some of that wonderful fluffy texture.

You might be tempted to flip your pancakes once the bubbles start to pop, but it's not quite the time yet. Give it another 30 seconds.

And that's the trick. If you wait for another 30 seconds, you won't need to flip again.

Follow this tip: Wait for another half a minute when the bubbles on the pancakes' surface burst.

Watch how we make our almond matcha pancakes!

Almond Matcha Pancakes Recipe

 Prep time: 5 minutes
 Cook time: 20 minutes
 Total time: 25 minutes
 Servings: 6 pieces


  • 2 eggs
  • 2/3 cup milk
  • 1/4 cup vegetable oil or melted butter + extra for frying
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1 TBSP SIMPLTEA's almond matcha powder
  • 1 TBSP baking powder
  • 1/8 tsp kosher salt
  • 1-2 TBSP of vanilla whey protein powder.


  • Greek yogurt 
  • Fresh raspberries
  • Sliced almonds
  • Pepitas
  • Chia seeds
  • Honey


  1. In a large bowl, thoroughly whisk together the eggs, milk, vegetable oil (or melted butter), sugar and vanilla extract.
  2. Add the flour, SIMPLTEA's almond matcha powder, baking powder, and kosher salt. Whisk until they are all combined and the batter comes together. You should get a green, thick mixture from this batter.
  3. Heat a cast-iron skillet over a medium heat.
  4. Brush with some vegetable oil or butter.
  5. Using a ladle as your measurement, transfer small mounds of pancake batter onto the skillet or pan, and do it slowly.
  6. Wait until the bubbles pop on the surface of the pancake, then carefully flip the pancakes and cook for another minute or so.
  7. Repeat the process until all of the mixture is used. Then, stack the pancakes on a plate and serve with the toppings.

Now it's your turn to make some.

2 Responses


March 05, 2019

Love matcha


March 05, 2019

I love matcha!!

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