Soft, fluffy oat pancakes with that earthy matcha flavour! These quick and easy oat flour matcha pancakes are made with simple ingredients in 30 minutes! They're great for breakfast, dessert or as a snack for the family. [Dairy-free adaptable]
These oat flour matcha pancakes are made of finely ground rolled oats, matcha powder, baking powder, salt, sugar, milk and eggs.
These fluffy matcha pancakes are best served with fresh fruit, maple syrup, butter, yogurt or any toppings of your choice! It's the perfect dish for any matcha-lover!
The key to making these the best matcha pancakes is using a quality matcha powder that you enjoy and avoid using low quality matcha powder. Quality matcha powder will give you a more vibrant green color and better flavor.
I love making these oat matcha pancakes because they're made with simple pantry ingredients and come together easily! They're also a great way to add fiber to your diet as oats contain this nutrient.
If you're lazy like me, you can even blend everything in a high power blender to make cooking and cleanup easy!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Butter: unsalted or salted butter both work. Or if you're dairy-free, substitute with vegan butter, coconut oil or neutral oil for frying the pancakes.
Matcha Pancake Batter
- Rolled Oats: or substitute with instant oats or steel cut oats and make sure to blend them finely into a powder.
- Matcha Powder: choose a good quality matcha powder that you enjoy. For best taste, feel free to use ceremonial grade matcha or premium grade matcha which yields a vibrant color but this is more expensive. For an affordable option, use culinary grade matcha powder, which is best for baking or cooking but expect a less vibrant color.
- Baking Powder
- Salt
- White Granulated Sugar: or substitute with cane sugar or coconut sugar
- Milk: or substitute with plain oat milk, almond milk or soy milk.
- Large Egg
- Melted Butter: unsalted or salted butter both work. Or if you're dairy-free, substitute with vegan butter, coconut oil or neutral oil for frying the pancakes.
Pancake Topping Ideas
- Maple syrup or honey
- Butter, nutella, dulce de leche, or vanilla sauce
- Fresh fruit like berries, bananas, apples, pears or peaches
- Whipped cream, yogurt or coconut cream
- Nuts and seeds
- Chocolate chips or cacao nibs
Expert Tips
- Don't over mix the batter or the pancakes will become dense and less fluffy. Just mix until the batter is incorporated.
- Whisk dry ingredients first before adding the wet ingredients, for better ingredient distribution.
- Make sure the pan is heated through before frying the pancake batter.
- Evenly and lightly grease the pan with butter or oil with a paper towel for evenly golden brown pancakes.
- Let the pancake batter rest for 5 minutes if you have extra time before frying, for extra fluffy pancakes.
- Wait for the pancakes to become golden brown on the bottom and for bubbles to appear over the top, before flipping or the pancake can easily break apart.
- Insert a clean toothpick into the middle of the pancake and if it comes out clean, the pancake is cooked through.
Instructions
Below are step-by-step instructions on how to make oat matcha pancakes:
- In a high-power blender or food processor, blend rolled oats on high until finely grounded and transfer to a large mixing bowl.
- Add matcha powder, baking powder, salt and sugar to your oat flour. Whisk until well combined.
- Add milk, egg, and melted butter and whisk until just combined. Do not over mix the batter. Rest the pancake batter for 5 minutes.
- Heat a large pan on medium heat and lightly grease it with butter on a paper towel.
- Scoop ¼ cup or 60 ml of the pancake batter and pour into the pan. Fry the pancake until the bottom is golden brown and bubbles form over all the top. Once the edges of the pancake solidify, flip over with a spatula and fry on the other side until golden brown and dark green. Repeat this process until you've depleted the batter.
- Remove pancakes the pan and serve hot with any toppings of your choice.
Storage
- 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.
- Freezer friendly? Matcha oat pancakes can be frozen for up to 2 months in a freezer-safe bag after they've cooled down completely. I recommend inserting parchment paper squares between each pancake, so they don't stick together. To reheat from frozen, defrost them in the fridge overnight and reheat in the microwave or in a pan on medium heat until hot through out.
Pairing Suggestions
Oat flour matcha pancakes serve well with:
- coffee, tea, milk or juice
- fresh fruits like berries, peaches, nectarines, bananas, apples or pears
- toast or bread
- cooked eggs, bacon, ham or sausages
- waffles or crepes
- croissants or danishes
FAQ
Matcha oat flour pancakes can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat.
It depends on the type of rolled oats you use. If you used certified gluten-free rolled oats, then these pancakes will be gluten-free.
Other recipes you may like
📖 Recipe
Quick & Easy Oat Flour Matcha Pancakes
Ingredients
- 1 teaspoon butter or neutral oil for a dairy-free option to grease pan
Pancake Batter
- 1 ½ cups rolled oats or sub with instant or steel cut oats
- 1 ½ tablespoon matcha powder
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon white granulated sugar
- 1 ¼ cups milk or plain oat/almond/soy milk for a dairy-free option
- 1 large egg
- 3 tablespoon melted butter or neutral oil for a dairy-free option
Instructions
- In a high-power blender or food processor, blend rolled oats on high until finely grounded and transfer to a large mixing bowl.
- Add matcha powder, baking powder, salt and sugar to your oat flour. Whisk until well combined.
- Add milk, egg, and melted butter and whisk until just combined. Do not over mix the batter. Rest the pancake batter for 5 minutes.
- Heat a large pan on medium heat and lightly grease it with butter on a paper towel.
- Scoop ¼ cup or 60 ml of the pancake batter and pour into the pan. Fry the pancake until the bottom is golden brown and bubbles form over all the top. Once the edges of the pancake solidify, flip over with a spatula and fry on the other side until golden brown and dark green. Repeat this process until you've depleted the batter.
- Remove pancakes the pan and serve hot with any toppings of your choice.
Yun
I love matcha and these were so tasty and fluffy!