Cream Cheese Matcha Pancakes Recipe

I one hundred per cent swear by my fluffy buttermilk pancakes recipe. But that’s not to say I don’t enjoy a little variation from time to time! With spring (and Pancake Day) just around the corner, I couldn’t resist adding a little touch of colour, specifically a little splash of green and made some Matcha Pancakes! This Cream Cheese Matcha Pancakes recipe ticks many boxes. It’s not too sweet to taste and the matcha flavour is not overpowering. In other words, it’s a treat for everyone. The addition of cream cheese adds this subtle richness and tangy touch to it that I really adore.

I don’t think I’ve had a good matcha pancake from restaurants before. No, I don’t mean those with a regular pancake base with some form of matcha topping. I mean matcha in the actual pancake. There was that time in Lisbon when I visited Comoba Cafe and the gummy texture of the vegan matcha pancakes just wasn’t to my liking. I think from that time onwards, I just tend to avoid matcha pancakes from Western establishments and generally haven’t come across matcha pancakes since. But it’s been in my head and, one day, I decided I should just take matters into my own hands and give it a go myself in making them!

A stack of Cream Cheese Matcha Pancakes

How to Make Fluffy Matcha Pancakes

Ingredients

  • Matcha Powder – ideally Premium/Ceremonial grade. I used Naoki Superior Ceremonial Blend
  • Cream Cheese – for extra richness and a subtle tangy flavour
  • Sugar
  • Plain Flour, Baking Powder
  • Egg, Milk
  • Melted Butter – to give the tender moist crumbs
  • Vanilla Extract

These pancakes are great as they are and are perfect with a drizzle of maple syrup. But if you’d like to give it a nice extra touch, I’ve also included a Maple Cream Cheese Glaze that I sometimes like to include over the matcha pancakes!

Ingredients for the Maple Cream Cheese Glaze

  • Maple Syrup
  • Cream Cheese
  • Milk
  • Icing Sugar

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A stack of Cream Cheese Matcha Pancakes

Recipes notes

  • The quality of matcha powder matters. Ideally, use either premium or ceremonial grade matcha powder. Not only does it have an impact on the aesthetic but, most importantly, an impact on the taste. I highly recommend Naoki Superior Ceremonial Matcha, which has been of excellent quality compared to those I found at Asian supermarkets.
  • You may notice on the recipe that we are only using very little sugar for the pancakes. This is because sugar browns easily and you want to get a nice green colour on your pancakes instead of brown. Moreover, you don’t want too much sweetness overpowering the matcha flavours as well. You can always sweeten the dish up with a side of maple syrup when serving!
  • Another key to keeping that gorgeous green colour on your matcha pancakes is to cook them at medium-low heat. I have tried cooking at low heat which kept the pancakes very green but I wasn’t satisfied with how the texture turned out. A medium-low to medium heat worked best for me to achieve that perfectly fluffy and moist texture.
  • Furthering the point of browning, that is also the reason why I would recommend using oil to cook the pancakes instead of butter. Butter would brown far too easily, which isn’t ideal if you’re set on keeping the matcha pancakes green in colour!
Stack of Matcha Pancakes

Cream Cheese Matcha Pancakes Recipe

ET Food Voyage
Switch up your usual buttermilk pancakes with these fluffy & delicious Cream Cheese Matcha Pancakes! Served with Maple Cream Cheese Glaze.
Prep Time 30 mins
Cook Time 10 mins
Course Breakfast
Cuisine American, Asian
Servings 10 pancakes
Calories 132 kcal

Ingredients
  

  • 150 g Plain Flour sieved
  • tbsp Matcha Powder ideally Premium/Ceremonial Grade
  • 1 tbsp Sugar
  • 2 tsp Baking Powder
  • 1 cup Milk
  • 2 tbsp Melted Butter
  • 1 large Egg
  • 1 tsp Vanilla
  • 50 g Cream Cheese
  • 1 tbsp Vegetable Oil

For the Maple Cream Cheese Glaze

  • 3 tbsp Cream Cheese
  • 3 tbsp Milk
  • 2 tbsp Icing Sugar
  • 2 tbsp Maple Syrup plus more for serving

Instructions
 

  • In a mixing bowl, whisk together cream cheese and sugar till fluffy. Then whisk in egg, vanilla, milk, and melted butter.
    1 tbsp Sugar, 1 cup Milk, 2 tbsp Melted Butter, 1 large Egg, 1 tsp Vanilla, 50 g Cream Cheese
  • In a separate bowl, combine together plain flour, baking powder, and matcha powder.
    150 g Plain Flour, 2 tsp Baking Powder, 1½ tbsp Matcha Powder
  • Slowly pour in the wet ingredients into the dry ingredients and mix till everything is incorporated. Allow the batter to rest for about 15-20 minutes before cooking.
  • Heat vegetable oil in a pan over medium heat. Pour about ¼-⅓ cup pancake batter and cook for about 3-5 minutes until air bubbles form. Slightly turn the heat down to medium-low halfway through.
    1 tbsp Vegetable Oil
  • Flip the pancake and cook for another 3 minutes until very lightly browned and cooked through. Repeat with the remaining batter.

Making the Maple Cream Cheese Glaze

  • Mix together all the Maple Cream Cheese Glaze ingredients until combined.
    3 tbsp Cream Cheese, 3 tbsp Milk, 2 tbsp Maple Syrup, 2 tbsp Icing Sugar
  • Drizzle glaze over pancakes and serve with maple syrup if desire.

Notes

  • The quality of matcha powder matters. Ideally, use either premium or ceremonial grade matcha powder. Not only does it have an impact on the aesthetic but, most importantly, an impact on the taste. I used Naoki Superior Ceremonial Matcha
  • You may notice on the recipe that we are only using very little sugar for the pancakes. This is because sugar browns easily and you want to get a nice green colour on your pancakes instead of brown.
  • Another key to keeping that gorgeous green colour on your matcha pancakes is to cook them at medium-low heat. I have tried cooking at low heat which kept the pancakes green but I wasn’t satisfied with how the texture turned out. A medium-low to medium heat worked best for me to achieve that perfectly fluffy and moist texture.
  • Butter would brown far too easily, that’s why I recommend using vegetable oil to cook your pancakes. 
Keyword Breakfast, Matcha, Pancake

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