These Matcha Banana Pancakes have changed my breakfast game completely! I love how this recipe combines the earthy flavor of matcha with sweet bananas. You could make these on lazy weekend mornings or for a special brunch with friends. It’s a simple recipe but one of those dishes that will impress anyone who tries it.

WHY YOU’LL LOVE THESE MATCHA BANANA PANCAKES

These pancakes are fluffy, naturally sweet, and have that gorgeous green color that makes breakfast exciting! I make them whenever I need a mood boost in the morning. They’re filling but not heavy, and you can customize them with different toppings. Plus, they’re gluten-free and plant-based, making them suitable for many dietary needs.

WHAT IS MATCHA AND WHY ADD IT TO PANCAKES?

Matcha is a finely ground powder made from specially grown green tea leaves. It has a rich, earthy flavor and is packed with antioxidants. When I add it to pancakes, it gives them a unique taste that pairs amazingly with banana. The matcha also adds a beautiful green color to your breakfast and provides a gentle energy boost without the crash you might get from coffee.

INGREDIENTS YOU’LL NEED

1 ½ cups all-purpose gluten-free flour
1 teaspoon baking powder
1 tablespoon matcha green tea powder
1 tablespoon ground chia seeds
Pinch of salt
2 tablespoons agave syrup
1 teaspoon vanilla extract
1 cup unsweetened almond milk
1 banana (plus extra for serving)
Cooking spray
Coconut chips (optional)

OPTIONAL SWAPS AND VARIATIONS

If you don’t have gluten-free flour, regular all-purpose flour works just fine. No chia seeds? Try ground flaxseed instead. I sometimes swap agave for maple syrup or honey. For a protein boost, add a scoop of vanilla protein powder. You can use any plant milk you like – oat milk gives an extra creamy texture! And if you’re feeling adventurous, throw in some blueberries or chocolate chips to the batter.

HOW TO MAKE MATCHA BANANA PANCAKES

Mix all dry ingredients in a bowl: gluten-free flour, baking powder, matcha powder, ground chia seeds, and salt.
Add wet ingredients: mashed banana, agave syrup, vanilla extract, and almond milk. Mix thoroughly until smooth.
Heat a nonstick pan or cast iron griddle over medium heat. Spray with cooking spray when hot.
Spoon 2-3 tablespoons of batter onto the pan for each pancake. Cook 3-4 pancakes at a time, depending on pan size.
Flip each pancake after bubbles form and the underside turns golden brown.
Cook the other side until golden brown.
Repeat with remaining batter.
Top with sliced banana and coconut chips, and serve with maple syrup.

THE PERFECT MATCHA-BANANA COMBO: WHY IT WORKS

The earthy, slightly bitter notes of matcha balance beautifully with the natural sweetness of ripe bananas. I think this combination creates a balanced flavor that isn’t too sweet. The banana helps keep the pancakes moist and fluffy while adding natural sweetness, reducing the need for extra sugar. Plus, the bright green matcha with yellow banana slices just looks amazing on the plate!

HOW TO SERVE MATCHA BANANA PANCAKES

I like to stack these pancakes high and top them with fresh banana slices and a sprinkle of coconut chips. A drizzle of maple syrup is a must! Other great toppings include a dollop of coconut yogurt, a spoonful of almond butter, or some fresh berries. For a special brunch, serve with a matcha latte on the side to really highlight those green tea flavors.

TIPS FOR FLUFFY, FLAVORFUL PANCAKES

Don’t overmix the batter – a few lumps are okay! Overmixing can make pancakes tough.
Let the batter rest for 5 minutes before cooking to allow the chia seeds to expand.
Make sure your banana is very ripe for maximum sweetness and easier mashing.
Use good quality matcha for the best flavor – culinary grade is fine for cooking.
Keep your pan at medium heat – too hot and the outside will burn before the inside cooks.
Wait for bubbles to form on the surface before flipping your pancakes.

STORAGE AND MAKE-AHEAD TIPS

These pancakes keep well in the fridge for up to 3 days in an airtight container. To reheat, just pop them in the toaster for a minute! I often make a double batch on Sundays and eat them throughout the week. You can freeze these pancakes too – just place parchment paper between each one before freezing, then toast from frozen when you’re ready to eat.

RECIPE FAQS

Can I use regular flour instead of gluten-free?
Yes! Regular all-purpose flour works great in this recipe in the same amount.

What if I don’t have matcha powder?
The matcha is key for flavor, but if you’re in a pinch, you could make regular banana pancakes by omitting it.

Can I make the batter ahead of time?
I don’t recommend making the batter more than 30 minutes ahead as the baking powder will lose its effectiveness.

How do I know when to flip the pancakes?
When bubbles form on the surface and the edges look set, it’s time to flip!

Can I make these without banana?
The banana adds moisture and sweetness, but you could try applesauce as a substitute.