Matcha Buttermilk Pancakes with Honey Butter

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp culinary-grade matcha powder
• 3 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/4 cups buttermilk
• 2 large eggs
• 4 tbsp unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 4 tbsp unsalted butter, softened (for honey butter)
• 3 tbsp honey
• as needed neutral oil or butter for griddle
• for serving fresh berries or sliced banana

Instructions

1. 1In a large bowl whisk together the flour, matcha powder, sugar, baking powder, baking soda, and salt until the matcha is fully distributed and no green streaks remain.
2. 2In a separate medium bowl whisk the buttermilk, eggs, melted butter, and vanilla until smooth and uniform.
3. 3Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until combined; a few small lumps are fine. Do not overmix or the pancakes will be tough. Let the batter rest 5 minutes while you heat the griddle.
4. 4Meanwhile make the honey butter: mash the softened butter with the honey in a small bowl until creamy and fully blended. Set aside at room temperature.
5. 5Heat a large nonstick griddle or skillet over medium heat (about 350°F if using an electric griddle). Lightly grease with oil or butter.
6. 6Scoop 1/4-cup portions of batter onto the hot surface, spacing them apart. Cook until bubbles form across the surface and the edges look set and matte, 2 to 3 minutes. The undersides should be golden with a light green tint.
7. 7Flip carefully and cook the second side until golden and cooked through, another 1 1/2 to 2 minutes. Transfer finished pancakes to a warm plate and tent loosely with foil. Repeat with remaining batter, greasing as needed.
8. 8Stack three pancakes per plate, top with a generous spoonful of honey butter so it melts into the stack, and finish with fresh berries or banana slices. Serve immediately while hot.