Quick Recipe Version (TL;DR)

Yield: 4 servings (about 8 pancakes, 4 inches/10 cm each)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Quick Ingredients

1 1/4 cups (150 g) all-purpose flour
2 tbsp (16 g) culinary matcha powder
2 tbsp (25 g) granulated sugar
2 tsp baking powder
1/2 tsp fine salt
1 cup (240 ml) whole milk
1 large egg
3 tbsp (42 g) unsalted butter, melted (plus more for the pan)
1 tsp vanilla extract
3/4 cup (130 g) white-chocolate chips
3/4 cup (180 ml) cold heavy cream
1 1/2 tbsp (12 g) powdered sugar
1/2 tsp vanilla extract (for whipped cream)
2 cups (300 g) mixed fresh berries (strawberries/blueberries/raspberries)

Do This

1. Whisk dry ingredients (flour, matcha, sugar, baking powder, salt).
2. Whisk wet ingredients (milk, egg, melted butter, vanilla); stir into dry until just combined.
3. Fold in white-chocolate chips; rest batter 5 minutes.
4. Heat griddle to 375°F (190°C) (or skillet on medium); butter lightly.
5. Cook 1/4 cup batter per pancake, 2–3 minutes per side.
6. Whip cream + powdered sugar + vanilla to soft/medium peaks.
7. Serve pancakes with whipped cream and fresh berries.

Why You’ll Love This Recipe

Matcha flavor that’s balanced: earthy green tea taste mellowed by sweet white chocolate.
Beautiful color, no fuss: naturally green pancakes with bright berries on top.
Soft, fluffy texture: simple pantry ingredients, mixed with a gentle hand.
Brunch-worthy but doable: ready in about 30 minutes, end-to-end.

Grocery List

Produce: strawberries (optional), blueberries, raspberries (or your favorite berries)
Dairy: whole milk, unsalted butter, heavy cream
Pantry: all-purpose flour, culinary matcha powder, granulated sugar, powdered sugar, baking powder, fine salt, vanilla extract, white-chocolate chips

Full Ingredients

Matcha White-Chocolate Pancake Batter

All-purpose flour: 1 1/4 cups (150 g)
Culinary matcha powder: 2 tbsp (16 g)
Granulated sugar: 2 tbsp (25 g)
Baking powder: 2 tsp
Fine salt: 1/2 tsp
Whole milk: 1 cup (240 ml), room temperature if possible
Large egg: 1
Unsalted butter: 3 tbsp (42 g), melted and slightly cooled (plus more for greasing)
Vanilla extract: 1 tsp
White-chocolate chips: 3/4 cup (130 g)

For Cooking

Butter: 1–2 tbsp (14–28 g) as needed to grease the pan between batches

Whipped Cream & Berry Topping

Heavy cream: 3/4 cup (180 ml), very cold
Powdered sugar: 1 1/2 tbsp (12 g)
Vanilla extract: 1/2 tsp
Mixed fresh berries: 2 cups (300 g) (slice strawberries if large)

Step-by-Step Instructions

Step 1: Prep your toppings and tools

Rinse and dry the berries. Slice any large strawberries so they sit nicely on top of the pancakes.

If you like, set your oven to 200°F (95°C) and place a baking sheet inside. This is an easy way to keep cooked pancakes warm while you finish the batch.

Step 2: Mix the dry ingredients thoroughly

In a large mixing bowl, whisk together the flour, matcha powder, sugar, baking powder, and salt until the color looks evenly green and there are no visible matcha clumps.

Tip: Matcha can be a little stubborn. Whisking well here prevents bitter pockets and gives you an even, pretty color.

Step 3: Mix the wet ingredients, then combine (gently)

In a medium bowl (or a large measuring cup), whisk together the milk, egg, melted butter, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. It’s okay if you see a few small lumps—overmixing is what makes pancakes tough.

Step 4: Fold in white-chocolate chips and rest the batter

Fold in the white-chocolate chips until evenly distributed.

Let the batter rest for 5 minutes at room temperature. This short rest helps the flour hydrate and the baking powder start working for fluffier pancakes.

Step 5: Heat the pan to the right temperature

Heat a griddle to 375°F (190°C), or place a large nonstick skillet over medium heat for about 3–4 minutes.

Lightly butter the surface. The butter should sizzle gently, not smoke. If it browns quickly, lower the heat slightly.

Step 6: Cook the pancakes in batches

Scoop 1/4 cup (60 ml) batter per pancake onto the griddle/skillet, leaving space for spreading.

Cook the first side for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip gently and cook the second side for 1–2 minutes, until the pancakes are puffed and cooked through.

Transfer cooked pancakes to the warm oven (200°F / 95°C) while you finish the remaining batter, adding a little more butter to the pan as needed.

Step 7: Make quick whipped cream and assemble

In a cold bowl, combine the cold heavy cream, powdered sugar, and vanilla. Whip with a whisk or hand mixer until soft to medium peaks form, about 2–4 minutes with a hand mixer (or 4–6 minutes by hand).

Stack pancakes, add a generous dollop of whipped cream, and scatter fresh berries over the top. Serve right away while the chocolate chips are still a little melty.

Pro Tips

Use culinary matcha: it’s designed for cooking and gives a bold green-tea flavor without wasting expensive ceremonial matcha.
Don’t overmix: stir just until you stop seeing dry flour. A few small lumps are perfect.
Control the heat: pancakes cook best at steady medium heat (or 375°F / 190°C on a griddle). Too hot and the outside darkens before the center cooks.
Keep chips from scorching: if your pan runs hot, sprinkle some chips on top of each pancake right after pouring the batter instead of mixing all chips into the bowl.
Make whipped cream last-minute: it holds best and looks freshest when whipped just before serving.

Variations

Matcha-vanilla glaze: skip whipped cream and drizzle a quick glaze made from 1/2 cup (60 g) powdered sugar + 1–2 tbsp milk + 1/2 tsp matcha.
Coconut matcha pancakes: replace 1/2 cup (120 ml) of the milk with canned coconut milk and top with toasted coconut flakes.
Extra-bright berry sauce: warm 1 cup (150 g) berries with 1 tbsp sugar and 1 tbsp water for 3–5 minutes; spoon over the stack.

Storage & Make-Ahead

Refrigerate: Cool pancakes completely, then store in an airtight container in the refrigerator for up to 3 days.

Freeze: Freeze pancakes in a single layer, then transfer to a freezer bag with parchment between layers for up to 2 months.

Reheat: Warm in a toaster on a low setting, or in a 300°F (150°C) oven for 8–10 minutes until heated through.

Make-ahead note: Whipped cream is best fresh. If needed, you can whip it up to 4 hours ahead and refrigerate it covered; re-whisk briefly if it softens.

Nutrition (per serving)

Approximate, per serving (2 pancakes with whipped cream and berries): 520 calories; Protein: 10 g; Carbohydrates: 62 g; Fat: 27 g; Saturated Fat: 16 g; Fiber: 3 g; Sugars: 30 g; Sodium: 520 mg.

Matcha White Chocolate Chip Pancakes with Berries and Whipped Cream