Matcha buttermilk pancakes for the weekend win

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Every Sunday, millions of North Americans gather around their breakfast tables for a sweet stack of pancakes. There’s chocolate chip, strawberry and even banana pancakes, but have you ever heard of matcha pancakes? Hold onto your maple syrup – we’ve mastered a fruity matcha recipe that ticks all the boxes. 

Our recipe features Blueberry Matcha, a mega-healthy matcha green tea infused with blueberries & pure cane sugar. And because fluffy pancakes are the best kind, we made sure that buttermilk also made it on the list of ingredients. Top with fresh blueberries, maple syrup & whipped cream to for full breakfast envy. 

Blueberry Matcha Pancakes

Makes: Approx. 9 pancakes

Matcha Pancakes

Ingredients

  • 1 tbsp of Blueberry Matcha
  • 1 ½ cup of flour
  • 2 tsp of baking powder
  • ¾ cup of buttermilk, room temp
  • ¾ cup of milk, room temp
  • 1 egg, room temp
  • 1 tbsp melted butter, room temp

Toppings

  • Butter
  • Maple syrup
  • Blueberries
  • Whipped cream

Directions

Step 1
In a bowl mix dry ingredients: blueberry matcha, flour & baking powder. Mix until combined.
Step 2
In a measuring cup add buttermilk, milk, egg & melted butter. Mix well.
Step 3
Make a well in the flour and add the wet mixture into the well. Fold with a spatula just until combined.
Step 4
Heat pan or griddle, then add a bit of butter or oil. Scoop about ¼ cup of batter per pancake.
Step 5
Flip when you see bubbles and lightly golden edges.
Step 6
Serve with butter & maple syrup, or fresh blueberries & whipped cream.

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