Love Matcha? Then, start the day with this stacked Matcha pancakes with whipped cream and fresh fruits.
Last year, I made a fun Waffle Tent House for our holiday breakfast. It was super cute, but I wanted to create something a little more grown up for my kids, who are teens and young adults. Since they love Matcha, I decided to incorporate it into this year’s holiday breakfast. Thus, this stacked Matcha pancakes with whipped cream and fresh fruits was born.
Before we get to the Stacked Matcha Pancakes with Whipped Cream and Fresh Fruits, it’s the last day of the Festive Christmas Ideas Event – Breakfast Ideas! I’ve teamed up with a group of talented blogging friends to bring you a plethora of creative ways to celebrate your holiday season. You’ll find new ideas every Monday and Wednesday between Oct. 19th through Nov. 18th. Don’t forget to scroll down to find all the wonderful Christmas Breakfast Ideas linked at the bottom!
- 1 1/4 cup AP flour
- 2 T. Matcha powder
- 2 T. sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cup whole milk, room temperature
- 1 large egg, room temperature
- 3 T. melted butter
- 1/2 tsp. vanilla
- fresh whipped cream ( I use Reddi Wip)
- Extra Matcha to dust on top of whipped cream.
- 1 basket strawberries, washed and sliced in half with tops removed
- 1 small container blueberries, washed
- Maple syrup or pancake syrup
- In a large bowl, mix together flour, Matcha, sugar, baking powder, and salt. Optional - sift the dry ingredients to eliminate any lumps of flour and Matcha. Set aside.
- In a smaller bowl, mix together the milk, egg, melted butter, and vanilla. Note: if the eggs and milk are too cold, it may slightly solidify the butter, but it will not affect batter. These ingredients can also just be added straight into the dry mix. Add the milk and egg first, mix, and then the melted butter.
- Start heating up a non-stick pan over medium heat.
- Add the wet ingredients into the dry ingredients and thoroughly mix to combine all the ingredients without over mixing.
- Spray the pan with cooking spray or use butter right before adding batter to the pan. Use a 1/4 cup measuring cup to place batter into pan for each pancake. When bubbles start to form on the pancake and the edges look partially cooked, it's time to flip them over. Cook just long enough for the pancake to cook through. Remove and set to the side to cool down (this will be the top pancake). Adjust the heat if necessary to prevent over browning.
- Continue to cook the remaining pancakes and stack onto the serving platter.
- Note: The pancakes will be warm, so the whipped cream will melt as it sits. Prep and serve immediately for the best presentation. Take the pancake that was set to the side and place on the top of the stack. Now, quickly decorate the top with whipped cream. Dust Matcha over top and add fresh fruits.
- Drizzle with syrup right before serving. Another option would be to serve everything separately and let everyone decorate their own pancakes at the table.
- This does not have to be stacked and the whipped cream, fruits, and syrup can be served on the side.
- Cut fruits and decorate any way you like.