Oat Flour Matcha Pancakes. Delicious, soft, fluffy pancakes with matcha flavour! A quick and easy pancake recipe that is great for breakfast or brunch. These can be made dairy-free with substitutions.
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What are Oat Flour Matcha Pancakes?
Oat Flour Matcha Pancakes are a quick and simple pancake dish made of grounded rolled oats, matcha powder, baking powder, salt, sugar, milk and eggs. These fluffy matcha pancakes are so good served for breakfast or brunch with fresh fruit, yogurt or any toppings of your choice. You can also make this pancake recipe dairy-free by substituting the milk with a dairy-free milk and the butter with a vegan butter that you enjoy. If you're gluten-free, just make sure to use gluten-free certified oats.
I love making these oat matcha pancakes because they're so simple and made with minimal ingredients! They come together so easily and if you're really lazy like me, you can even blend everything in the food processor or blender to reduce clean up! I sincerely hope you enjoy these matcha oat pancakes.
Ingredients
You will need the below ingredients for my easy matcha pancakes recipe. Please scroll down to below recipe card for exact measurements.
- Butter of choice for cooking pancakes
Matcha Pancake Batter
- Rolled oats or oat flour: or sub with all purpose flour if you wish
- Matcha powder: any matcha powder of your choice. I would suggest using culinary grade matcha powder which is best for baking or cooking. This is less expensive than ceremonial grade matcha or premium grade matcha which is meant for drinking.
- Baking powder
- Salt
- White granulated sugar: or substitute with cane sugar or coconut sugar
- Milk of choice: dairy milk, oat milk, soy milk, or any nut milk will work.
- Egg
- Butter of choice: normal butter or dairy-free butter or vegan butter will work. You could also substitute with coconut oil or a neutral oil if you can't find vegan butter.
Suggested Pancake Toppings
- Strawberries, raspberries, blueberries
- Bananas
- Yogurt
- Maple Syrup
- Honey
- Nuts: like almonds
- Whipped coconut cream
- Whipping cream
- Seeds like pumpkin seeds
- Butter of choice
How to make Oat Flour Matcha Pancakes
- In a blender or food processor, add rolled oats and blend on high until finely grounded and transfer to a large mixing bowl. If your oat flour is already pre-grounded, you can skip this step and transfer the oat flour into a large bowl.
- Add matcha powder, baking powder, salt and sugar to your oat flour. Whisk until well combined.
- Add milk, egg, and melted butter. Mix until just combined. Do not over mix the batter.
- Heat a large pan on medium heat, lightly grease it with butter on a paper towel.
- Scoop ¼ measuring cup of the batter and pour into hot pan.
- Allow pancakes to bubble all over the top and for the edges to solidify. Flip over and fry until the other side is dark green and golden brown. Remove from heat and serve hot with any toppings of your choice.
Storage & Reheating
Leftover pancakes will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Expert Tips
Below are some tips to make the best matcha pancakes:
- Do not over mix the batter. Just mix until your wet and dry ingredients come together. If you over mix, the pancakes will become dense.
- Use a whisk to help you incorporate the ingredients.
- Insert a clean toothpick into the middle of the pancake and if it comes out clean, the pancake is cooked through.
Other pancakes recipes you may like!
- Fluffy earl grey pancakes
- Mini dutch pancakes
- Jananese soufflé pancakes
- Mochi pancakes
- Chia oat flour pancakes
📖 Recipe
Quick & Easy Oat Flour Matcha Pancakes
Ingredients
- 1 teaspoon butter for frying pancakes
Batter:
- 1 ½ cups rolled oats or sub with oat flour
- 1 ½ tablespoon matcha powder
- 3 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon white granulated sugar or cane sugar or coconut sugar
- 1 ¼ cups milk or sub with dairy-free milk
- 1 large egg
- 3 tablespoon butter melted, or sub with vegan butter
Instructions
- In a blender or food processor, add rolled oats and blend on high until finely grounded and transfer to a large mixing bowl. If your oat flour is already pre-grounded, you can skip this step and transfer the oat flour into a large bowl.
- Add matcha powder, baking powder, salt and sugar to your oat flour. Whisk until well combined.
- Add milk, egg, and melted butter. Mix until just combined. Do not over mix the batter.
- Heat a large pan on medium heat, lightly grease it with butter on a paper towel.
- Scoop ¼ measuring cup of the batter and pour into hot pan.
- Allow pancakes to bubble all over the top and for the edges to solidify. Flip over and fry until the other side is dark green and golden brown. Remove from heat and serve hot with any toppings of your choice.
Yun
I love matcha and these were so tasty and fluffy!