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Fluffy Matcha Pancake

matcha pancake

This recipe is super easy (100% foolproof) and tastes amazing. No buttermilk or "soured" milk required. You will get this light and fluffy matcha pancake ready in less than 15 minutes!

1 1/2 cups all-purpose flour

2 tsp baking powder

2 tsp Whisk Matcha Everyday Grade

1/2 tsp salt

1/4 cup sugar

1 & 1/4 cup milk

1 large egg

3 tbsp avocado oil (or other liquid oil alternatives)

Toppings: organic honey, plain Greek yogurt, strawberries & blueberries.


1. In a medium bowl, mix together flour, sugar, salt, matcha powder, and baking powder

2. Mix milk, egg, and oil together

3. Pour the milk mixture into the dry ingredients

4. Blend in low speed until well incorporate (no lumps!)

5. Heat up the skillet and spray cooking oil

6. Scoop 1/4 cup of pancake batter onto the skillet, and turn the heat down to medium - low

7. The pancake surface will become bubbly when it's ready for a flip. Cook each side about 3 minutes until it turns golden brown.

8. Drizzle honey or maple syrup over the stack, and scoop plain Greek yogurt and berries on the top. 

Now snap a photo, share and enjoy!

Matcha fluffy pancake


#whiskmatcha #matchawhisker @whiskmatcha

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Fluffy Matcha Pancakes (plant based)

What's holding back from many people becoming vegan is that they're afraid of sacrifices - like this one, for example, giving up on pancake no more. Having a nice IHOP meal on a Sunday morning was something my whole family looking forward to once a while. I've been quite determined to try as many vegan recipes as possible, to bring back what has been missing from our old comforting rituals.

Matcha pancake, in particular, I'd like to have very stand-out matcha flavour with the right amount of sweetness. Fluffiness is definitely a bonus, and I think this time I've found a very good trick to make it fluffy without burning the two sides while leaving a undercooked centre. I will reveal it below.


  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 2 tbsp Organic Everyday Matcha
  • 1 1/2 cups almond or soy milk. I used organic soy milk this time because I was out of almond milk
  • 3 tbsp brown sugar or coconut palm sugar
  • 3 tbsp canola or avocado oil
  • 1/8 teaspoon salt (skip this if your vegan butter is salted)
  • vegan buttery spread or canola oil spray  *personally I prefer canola oil spray because it doesn't brown easily.


  1. Mix dry ingredients in a large bowl.
  2. Add wet ingredients
  3. Melt a teaspoon of vegan buttery spread or use oil spray in a large frying pan over low to medium heat. 
  4. Scope the batter into the pan (I used a lever ice cream scoop), and let it brown each side for about one minute each as my pan heats up very quickly. 
  5. Cover the lid to create a slight steam in the pan - this will fluff the pancake without burning nor undercooking the centre. 
  6. Serve with maple syrup and fruits of your choice
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