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.
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.