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Matcha Buttermilk Pancakes with Raspberry Sauce

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2
  • Category: Brunch


These light and fluffy buttermilk pancakes are gently flavoured with matcha green tea powder, and served with an easy fresh raspberry sauce, sweetened with maple syrup and brightened with a spritz of fresh lemon juice – perfect for Pancake Day, or an easy weekend brunch!



For the Matcha Buttermilk Pancakes

  • 1 tbsp Golden Caster (Granulated) Sugar
  • 1/2 tsp Bicarbonate of Soda (Baking Soda)
  • Pinch Salt
  • 130g (16 tbsp) Plain (All Purpose) Flour
  • 2 tsp Matcha Powder
  • 2 Large Eggs
  • 300ml (1 1/4 cup) Buttermilk

For the Raspberry Sauce

  • 100g (3.5 oz) Fresh Raspberries, plus extra for garnish
  • 1 tbsp Maple Syrup
  • Juice of 1/4 Lemon


  1. First, make the batter. Whisk together all the dry ingredients in a medium bowl, and all the wet ones in a smaller one. Whisk the wet ingredients into the dry until the mixture is smooth, and set aside.
  2. While the batter is settling, make the raspberry sauce. Combine all the ingredients in a small saucepan over a medium high heat. With a fork, gently break up the raspberries until you have a warm and fragrant sauce. Set aside. For a smoother sauce, I like to run it through a food processor, but this step is not necessary if you don’t have one or want to cut down on the washing up!
  3. Heat a large non-stick frying pan (if you don’t have one, you can always use a bit of oil to try your pancakes in a regular one) over a medium high heat, and fry off the batter into pancakes, 2 tbsp per pancake in batches, until the top of the batter is bubbling. Flip them over, and cook for a minute or two more.
  4. Serve the pancakes in two stacks, topped off with raspberry sauce, a few extra fresh raspberries, and perhaps a light dusting of icing sugar.