Thick Style Matcha Hotcakes

Ingredients (makes approx. 4 pancakes):
Pancake Batter: 

  • 2 tsp. matcha powder
  • 4 Tbsp. sugar
  • 1 cup all-purpose flour 
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt 
  • 3/4 cup buttermilk 
  • 1 large egg, lightly beaten 
  • 1 tsp. vegetable oil
 Matcha Syrup:

  • 1 Tbsp. sugar 
  • 1 tsp. matcha powder 
  • 3 Tbsp. light corn syrup
Whipped Cream: 

  • 1 cup heavy cream
  • 3 Tbsp. sugar 
  • 1/2 tsp. vanilla extract  
Topping (optional): 

  • Fruit of your choice 

*This recipe was developed for the Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.


Make pancake batter. In a large bowl, combine matcha powder and sugar for pancake batter. 

Add all-purpose flour, salt, baking powder and baking soda to the bowl and mix well.

Add buttermilk and egg. Whisk gently until just combined (do not over-mix).

Turn the Gourmet d’Expert® Electric Skillet and set temperature to 320°F. When the pilot lamp turns off, use a heat resistant brush and apply vegetable oil to hot plate. Pour about 1/2 cup batter per pancake onto the center of the skillet.

Cook until the edges are set and bubbles form on the surface - about 2-3 minutes. Flip the pancakes and cook for 1-2 minutes, or until cooked through.

Make matcha syrup. In a small heat resistant pitcher, place sugar and matcha powder for syrup, and combine well. 

Add light corn syrup then mix well. 

Heat in microwave oven about 30 seconds at high or until it starts to boil. Stir to dissolve sugar and set aside.

Make whipped cream. In a large bowl, place all ingredients for whipped cream. Whisk until stiff peaks form.

Top pancake with whipped cream, matcha syrup and fruit. Serve immediately.