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Matcha Buttermilk Pancakes GF

Indulge in the magic of Pancake Day with these irresistibly fluffy matcha pancakes – a green twist on the classic stack!


  • 240g gluten-free flour
  • 50g caster sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1 pinch of salt
  • 1 tbsp premium culinary matcha powder
  • 400ml buttermilk, at room temperature
  • 2 medium eggs, at room temperature
  • 30g melted butter
  • 1/2 tsp vanilla extract


  1. In a large mixing bowl, whisk together the gluten-free flour, caster sugar, baking soda, baking powder, xanthan gum, and a pinch of salt. Sieve the matcha powder into the dry ingredients, ensuring an even distribution.
  2. In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients, stirring gently to combine. Mix until you have a smooth batter but be careful not to overmix.
  4. Let the batter rest for a few minutes to allow the gluten-free flour to absorb the liquids.
  5. Heat a non-stick pan over medium heat. Lightly grease the surface with butter or oil.
  6. Pour a ladleful of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
  7. Repeat until all the batter is used, adjusting the heat as needed to prevent burning.
  8. Serve the pancakes warm with your favourite toppings, such as maple syrup, fresh berries, or whipped cream.
Enjoy your delicious Gluten-Free Buttermilk Matcha Pancakes!