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Fluffy Matcha Pancakes (Japanese-Style)

By • Updated September 2026
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These pillowy Japanese-style matcha pancakes deliver the same tall, jiggly texture you'd find in a Tokyo café—with a vibrant green marbled swirl running through each bite. The secret is gently folding whipped egg whites into the batter for that signature soufflé-like lift, then cooking low and slow on a pancake griddle to lock in moisture without scorching. Unlike matcha lattes or smoothies, baking with ceremonial-grade powder means you taste every grassy, umami note against the slight sweetness of the batter.

A reliable pancake griddle gives you precise, even heat across the entire surface—critical when you're aiming for thick, dome-shaped stacks that need 3–4 minutes per side without burning. We've kept the matcha quantity gentle (just 1½ teaspoons) so the flavour shines without bitterness, and the marbling technique means every forkful looks as stunning as it tastes.

Fluffy Matcha Pancakes (Japanese-Style)
Prep Time15 mins
Cook Time12 mins
Servings6 pancakes (2–3 servings)
DifficultyMedium

Ingredients

  • 100 g plain flour
  • 1½ tsp ceremonial-grade matcha powder (sifted)
  • 1 tsp baking powder
  • 2 large eggs (separated)
  • 60 ml whole milk
  • 2 tbsp caster sugar
  • ½ tsp vanilla extract
  • Pinch of cream of tartar (or ¼ tsp lemon juice)
  • Neutral oil or butter for greasing
Nutrition per serving:
Calories: 145
Fat: 4g
Sugar: 6g
Protein: 5g

Instructions

1
Sift Dry: Sift the plain flour, baking powder and a pinch of salt into a medium bowl. In a small dish, sift the matcha powder separately to avoid any lumps; set aside.
2
Mix Yolk Base: In a large bowl, whisk the egg yolks, milk, 1 tablespoon of the sugar and the vanilla extract until smooth. Gently fold in the sifted flour mixture until just combined—a few small lumps are fine.
3
Whip Whites: In a spotlessly clean bowl, whisk the egg whites and cream of tartar (or lemon juice) to soft peaks. Gradually add the remaining 1 tablespoon sugar and continue whisking to stiff, glossy peaks.
4
Fold & Marble: Gently fold one-third of the egg whites into the yolk batter to loosen it, then fold in the remaining whites until just incorporated. Sprinkle the sifted matcha over the batter and fold two or three times only—you want dramatic green ribbons, not a uniform colour.
5
Heat Griddle: Preheat your pancake griddle to 160–170°C (or medium-low on the hob). Lightly grease with a tiny knob of butter or a brush of neutral oil.
6
Cook: Spoon or pipe generous rounds of batter onto the griddle (about 8–10 cm wide). Cover loosely with a lid or dome and cook for 3–4 minutes until bubbles form on the surface and the edges look set. Flip gently and cook for another 2–3 minutes until golden and cooked through. The even heat of the griddle ensures no hot spots or burnt bases.
7
Serve: Stack warm pancakes on plates and dust with extra sifted matcha, a drizzle of maple syrup or a dollop of whipped cream. Best enjoyed fresh while still fluffy.

🫖 Equipment You'll Need

A pancake griddle is the secret weapon for thick, Japanese-style stacks: its wide, flat surface distributes heat evenly at a gentle 160–170°C, preventing scorched bases while the tall batter slowly sets into that signature pillowy dome. Without a griddle's consistent temperature, you risk burnt edges and raw centres—especially with delicate, egg-white-leavened batters that need time and patience to cook through.

See our pancake griddle picks →

Expert Tip: Fold, Don't Stir

Over-mixing deflates the whipped egg whites and creates flat, dense pancakes. Use a spatula to gently fold in wide, slow sweeps from the bottom of the bowl—and stop the moment you no longer see streaks of white. The batter should look airy and slightly lumpy.

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