Power-Up Matcha Pancakes with Whipped Coconut Cream

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy matcha green tea pancakes energized with earthy flavors, topped with a light whipped coconut cream for a dairy-free indulgence. This Japanese-inspired breakfast recipe (vegetarian, dairy-free), ready in about 25 minutes, layers all-purpose flour, baking powder, matcha powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 320 cal/serving

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Ingredients

1 cup all-purpose flour
2 tsp baking powder
1 tbsp matcha powder
2 tbsp sugar
1/4 tsp salt
3/4 cup milk
1 large egg
2 tbsp, melted unsalted butter
1/2 cup, chilled canned coconut cream
1/2 tsp vanilla extract
for serving maple syrup

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Instructions

Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 2 tsp baking powder, 1 tbsp matcha powder, 2 tbsp sugar, and 1/4 tsp salt until evenly combined.
Step 2: In a separate bowl, whisk 3/4 cup milk, 1 large egg, and 2 tbsp melted unsalted butter until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix to keep pancakes fluffy.
Step 4: Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges appear set.
Step 5: Flip and cook for another 1-2 minutes until golden and cooked through. Repeat with remaining batter.
Step 6: To make whipped coconut cream, scoop 1/2 cup chilled canned coconut cream into a bowl, add 1/2 tsp vanilla extract, and whip with a hand mixer for 2-3 minutes until soft peaks form.
Step 7: Serve pancakes warm topped with a dollop of whipped coconut cream and drizzle with maple syrup.