Whoever thought of combining ginger and matcha into pancakes deserves a high five! Dive into this unique twist on your breakfast favorites with our fluffy ginger matcha pancakes recipe that promises a kick of flavor in every bite.
We're big fans of green tea around here, which naturally puts matcha high on our list of favorites. Why, you ask? Both green tea and matcha, in vibrant powdered form, are fantastic antioxidants. Incorporating them into our meals is an excellent way to swap out coffee for a more serene break. And the best part? They're incredibly easy to prepare, perfect for those mornings when you're still easing into the day.
Now, if you're a fan of our vegan breakfast lineup, you're in for a treat. These pancakes were inspired by the heartwarming flavors of our vegan pumpkin pancakes and the refreshing zest of our banana matcha smoothie. It's like we took the best parts of both and created a breakfast masterpiece. Whether you're a vegan foodie or just looking to switch things up, these pancakes are a delicious way to start your day on a green note.
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💚 Why you will love them
- Super easy
- Great antioxidants
- Coffee alternative
- Wholesome breakfast
- Great for meal-prepping
🧾 Ingredients
The ingredients that make these pancakes good are:
- All-purpose wheat flour forms the base of our pancakes, ensuring they have the perfect structure and fluffiness.
- Oat flour adds a lovely, mild flavor and a fiber boost, making our pancakes even more wholesome.
- Soy milk
- Combining soy milk with apple cider vinegar creates a vegan buttermilk that not only keeps the recipe dairy-free and adds protein but also ensures a creamy texture to the batter.
- The addition of apple cider vinegar to soy milk initiates a reaction with the leavening agents, contributing to ultra-fluffy and light pancakes.
- Matcha powder infuses the pancakes with its distinctive green tea flavor and vibrant color.
- Fresh, grated ginger gives a spicy kick that complements the matcha beautifully.
- Orange extract adds a citrusy brightness, elevating the overall taste of the pancakes.
- Erythritol sweetens the pancakes without overpowering the other flavors and has zero calories.
- Baking powder is our secret to achieving each pancake's lovely rise and airiness.
- Baking soda helps to brown the pancakes beautifully and contributes to their fluffiness.
- A pinch of salt enhances all the flavors, making every ingredient stand out.
See the recipe card for quantities.
Substitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| All-purpose wheat flour | Gluten-free flour mix. |
| Oat flour | Rice or Almond flour. |
| Soy milk | Almond milk, or oat milk |
| Apple cider vinegar | Lemon juice |
| Matcha powder | moringa powder for a similar color and antioxidant profile. |
| Fresh, grated ginger | Ground ginger (in reduced quantity). |
| Orange extract | Vanilla extract, orange, or lemon zest. |
| Erythritol | Stevia, monk fruit sweetener, maple syrup, homemade date paste, or brown sugar. |
🍽 Equipment
Bowl, whisk, spatula, and non-stick skillet.
🔪 Instructions
To make these healthy pancakes, start by washing your fresh ingredients thoroughly.
Step 1: Mix apple cider vinegar with non-dairy milk to create a vegan buttermilk; let it sit until it curdles. Then grate fresh ginger and add orange extract.
Step 2: Sift all the dry ingredients into the bowl where your buttermilk awaits.
Hint: I usually don't buy oat flour; I just grind oats using my high-powered blender, which saves money and reduces plastic use!
Step 3: Now, stir in the wet ingredients, including the orange extract and ginger, and then let the mixture rest for a bit.
Step 4: When it's time to cook, pour batter onto a warm pan and wait for bubbles before flipping.
Step 5: Cook for about 60 seconds on the first side and about 20 seconds on the other side. Your test should be bubbling, as all stovetops are different.
Step 6: Finally, serve hot, topped with vegan butter and a drizzle of maple syrup. Don't forget a side of red fruits!
💡 Expert Tips
First off, the key to perfectly fluffy pancakes is not overmixing the batter; a few lumps are totally okay and actually desirable.
Also, ensure your pan is at the right temperature before pouring the batter – if it's too hot or too cold, your pancakes won't cook evenly. A good trick is to test the pan with a few drops of water; they should dance around if it's just right.
Remember, patience is your friend when flipping pancakes. Wait until you see those bubbles forming on the surface, and the edges start to look set.
And lastly, fresh ingredients, especially ginger, make all the difference in flavor, so don't skimp on quality.
📖 Variations
Spice it up by adding a pinch of cinnamon, pumpkin spice mix, or nutmeg to the dry ingredients for an extra layer of warmth and spice.
If you're looking for a bit of crunch, sprinkle some chopped nuts like almonds or walnuts into the batter before cooking.
🥢 How to serve
Topping them with red fruits such as strawberries, raspberries, or sliced bananas makes the dish visually appealing. It enhances the flavors, perfectly balancing the savory pancake and the fruit's natural sugars. This combination elevates the taste and adds a nutritional boost, making your meal both delicious and healthful.
🥡 Storage
Cool the pancakes entirely before transferring them to an airtight container and then to the fridge. They'll stay fresh for up to 3 days. When ready to enjoy them again, reheat them in a toaster or a warm skillet until heated.
Storing leftover batter can extend the life of your ginger matcha pancakes adventure! Simply pour the unused batter into an airtight container and pop it into the fridge. It should keep well for up to 2 days.
When you're ready to use it, gently stir the batter as the ingredients may have settled. You might need to add a splash of soy milk to return it to the right consistency.
❓ FAQ
Yes, use a gluten-free all-purpose flour blend instead of wheat flour. Ensure your oat flour is certified gluten-free as well. The consistency might be less fluffier, though.
Yes, you can add chocolate chips, blueberries, or sliced bananas to the batter before cooking for added flavor and texture.
Preheat your oven to 200°F (or keep warm setting), and cook the pancakes on a baking sheet until you're ready to serve.
📚 More breakfast recipes
Chekc out more of our wholesome recipes to start your day with the right foot!
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
🎥 Video
📋 Recipe
Wholesome Ginger Matcha Pancakes
Equipment
Ingredients
- ½ cup all-purpose wheat flour or gluten-free flour mix
- ½ cup oat flour
- 1 cup soy milk
- 1 tablespoon apple cider vinegar juiced, or apple cider vinegar
- 2 ½ tablespoons matcha powder
- 3 tablespoons ginger fresh, grated
- 1 teaspoon orange extract
- 3 tablespoons erythritol or organic, brown sugar, or maples syrup
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
Optional to serve and cook:
- vegan butter
- red fruit Like raspberries, strawberries, and blueberries.
- maple syrup
Directions
- To make buttermilk, add one tablespoon of apple cider vinegar to the non-dairy milk. Let it sit until it curdles, making plant-based buttermilk (5-10 minutes); then add the orange extract and freshly grated ginger to the buttermilk.
- Sift (on a dry colander) all the dry ingredients together, including the flour, sweetener, baking powder, baking soda, salt, and matcha powder. Discard whatever remains in the colander.
- Mix everything in the same bowl, and let it sit for 10 minutes.
- Heat. Set a flat pan to low heat and start pouring about ⅓ cup measurement of the batter each time into the pan. Flip when it bubbles and the edges turn minimally dry.
- Cook for about 60 seconds on the first side and about 20 seconds on the other side. Your test should be bubbling, as all stovetops are different.
- Serve with your choice of fresh fruit while it is hot and some maple syrup on top.
Video
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Michelle
These pancakes sound and look amazing! What a great idea to combine ginger and matcha. Can't wait to try these at the weekend.
Harriet Young
What a great idea! Loved the ginger and matcha combination, they were delicious.
Our Plant-Based World
Thrilled to hear that, Harriet! It's wonderful that the ginger and matcha combination was a hit. If you're eager to explore more flavors or have any other thoughts, feel free to share. We love making your breakfasts deliciously unique!
MacKenzie
Just saved this for Mother’s Day brunch. I love the flavor combo
Our Plant-Based World
Super MacKenzie! Let us know how that goes, we bet your mother will love them!
Gianne
The ginger added a nice kick and the matcha gave them a unique flavor. They were fluffy and filling, perfect for a weekend breakfast treat.
Our Plant-Based World
Glad you liked the pancakes, Gianne! The ginger and matcha blend seems to have made your breakfast both unique and delightful. We're here for any more feedback or if you're curious to try new flavors!