Matcha Green Tea Pancakes

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the flour, matcha powder, sugar, baking powder, baking soda, and salt until well combined and no matcha clumps remain.
2. Mix the wet ingredients
   In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
3. Combine wet and dry mixtures
   Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Some small lumps are fine - do not overmix as this will make the pancakes tough.
4. Rest the batter
   Let the pancake batter rest for 5 minutes to allow the leavening agents to activate and the gluten to relax, resulting in fluffier pancakes.
5. Cook the pancakes
   Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter and let it melt. Pour 1/4 cup portions of batter onto the heated surface, keeping pancakes a few inches apart.
6. Flip and finish cooking
   Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip pancakes and cook until golden brown on the second side, about 1-2 minutes more.
7. Keep warm and continue
   Transfer cooked pancakes to a plate in a warm oven (about 200°F/95°C) while you cook the remaining batter, adding more butter to the pan as needed between batches.
8. Serve and garnish
   Stack pancakes on plates, drizzle with maple syrup, and top with fresh berries and a dollop of whipped cream if desired. Serve immediately while warm.