Some mornings deserve more than toast.

These matcha pancakes are the kind of breakfast that makes a weekend feel like a proper occasion. Light, fluffy, and vibrantly green, they stack beautifully, top generously, and deliver a genuine matcha flavor that holds through every bite. Strawberries, raspberries, blueberries, and a slow drizzle of honey finish them off in a way that feels indulgent without being complicated.

Encha Barista Grade is the hero here. Its bold, robust character is exactly what pancake batter needs. Delicate matcha fades into flour and butter. Barista Grade does not. The color stays vivid. The flavor comes through. Every pancake earns its place on the stack.

Matcha Pancakes with Fresh Berries and Honey

Serves 2. About 20 minutes.

For the pancakes:

• 1.5 tsp Encha Barista Grade Matcha
• 1 cup all purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• Pinch of salt
• 1 egg
• 3/4 cup milk of choice
• 1 tbsp melted butter or coconut oil
• 1 tsp vanilla extract

To serve:

• Fresh strawberries, halved
• Fresh raspberries
• Fresh blueberries
• Honey drizzle
• Optional: light dusting of Encha Barista Grade Matcha powder

How to Make It

Step 1: Mix the dry ingredients

Sift the flour, Encha Barista Grade Matcha, sugar, baking powder, and salt into a large bowl. Sifting the matcha is important here. It prevents green lumps in the batter and gives you that even, vibrant color throughout every pancake.

Step 2: Mix the wet ingredients

In a separate bowl whisk together the egg, milk, melted butter, and vanilla extract until combined.

Step 3: Combine

Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix. A few lumps in the batter are perfectly fine and actually preferable. Overmixing develops the gluten and gives you dense, flat pancakes rather than light, fluffy ones. Let the batter rest for five minutes before cooking.

Step 4: Cook

Heat a non-stick pan over medium heat and add a small knob of butter. Once melted and foaming, pour in roughly three tablespoons of batter per pancake. Cook for two to three minutes until bubbles form on the surface and the edges look set, then flip and cook for a further one to two minutes. Repeat until all the batter is used.

Step 5: Stack and top

Stack the pancakes while still warm. Top generously with halved strawberries, raspberries, and blueberries. Drizzle with honey. Finish with a light dusting of Encha Barista Grade Matcha if you want to lean into the green.

Tips Worth Knowing

• Do not overmix the batter. Lumps are your friend. Stir until just combined and then stop.
• Rest the batter. Five minutes of resting allows the baking powder to activate and gives you a noticeably fluffier result.
• Keep the heat medium. Too high and the outside burns before the inside cooks through. Medium heat gives you that golden exterior and soft, fluffy interior every time.
• Use fresh berries at room temperature. Cold berries straight from the fridge will cool the pancakes down too quickly. Let them sit on the counter for ten minutes before topping.

Why These Are the Weekend Pancakes Worth Making

These are not rushed weekday pancakes. These are the ones you make when you want breakfast to feel like something worth sitting down for.

Encha Barista Grade delivers clean, sustained energy through 60mg of naturally balanced caffeine and 24mg of L-theanine. No spike. No crash. Just calm, focused energy that holds through the morning. The fresh berries bring antioxidants and vitamin C. The honey brings natural sweetness without refined sugar. And the whole stack comes together in twenty minutes without a single complicated step.

The greenest, most satisfying pancakes you will make this summer. That is a promise.

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