This recipe for Matcha Waffles yields a naturally vibrant green waffle, slightly crisp on the outside and flavoured with green tea.
Besides Matcha French Toast, these Matcha Waffles always make an appearance on our table for breakfast.
Why you'll love this recipe
These naturally green Matcha Waffles are very easy to make and can be made in one bowl.
Using a high-quality ceremonial matcha powder retains that vibrant green colour after cooking.
The texture of the waffle is light and fluffy on the inside, and crisp on the outside.
Make them ahead of time and store in the freezer for quick breakfasts.
Equipment you'll need
- waffle maker: I use a regular 8" round Belgian waffle maker
- large bowl
Ingredients you'll need
- large egg
- granulated sugar: or any sweetener you like; just note that a darker sugar will affect the colour of the waffles
- buttermilk: if you don't have buttermilk, you can easily use whole milk and add 1 tablespoon of white vinegar and give it a mix; you can also use a non-dairy alternative and add in the same amount of vinegar
- vanilla extract: use a good quality vanilla extract
- matcha powder: use a high-quality ceremonial matcha powder for the best flavour and retention of green colour
- baking soda: reacts with the acid in the buttermilk/vinegar and acts as a leavening agent
- baking powder: another leavening agent that produces a light and fluffy waffle
- sea salt: balances out the sweetness
- all-purpose flour: regular flour for a light texture; if you prefer a more cake-like texture you can use cake flour
- potato starch: helps to retain that crisp exterior after cooking
How to make it
In a large bowl, whisk together the egg, sugar, buttermilk and vanilla extract.
Sift in the matcha powder, baking soda, baking powder and sea salt.
Add in the all-purpose flour and potato starch and fold until just combined. (Be careful not to overmix).
Preheat a waffle iron to medium heat.
Ladle in about 1 C of batter into the waffle iron, close it and cook for about 4-5 minutes, until lightly golden and crisp.
Remove the waffle and let cool on a cooling rack.
How to serve
Serve the Matcha Waffles with fresh fruit, maple syrup and/or whipped cream.
If you're feeling decadent, add a scoop of Matcha Ice Cream on top.
How to store
Store the Matcha Waffles in an airtight container at room temperature for up to 1 day.
Transfer to the fridge for up to 1 week.
Alternatively, you can freeze the Matcha Waffles for up to 3 months.
How to reheat
To reheat, microwave the waffles for 30 seconds and toast in a toaster oven until warmed through and crisp.
You can also reheat the Matcha Waffles in a 350F oven for about 10 minutes, until warm.
FAQs & troubleshooting
Can I make these waffles into pancakes?
Yes, you can use the batter for pancakes.
What type of matcha should I use?
Use the best quality matcha you can find -- I highly recommend ceremonial matcha for its flavour and colour retention. A good quality culinary matcha can also work well.
My waffles turned brown
Try lowering the heat to medium/low and use a high quality matcha powder.
Can I use non-dairy milk?
Yes, you can use a non-dairy alternative and add a little vinegar to act as an acid.
Other waffle recipes
If you enjoy waffles, be sure to try these:
Other matcha recipes you may like
Be sure to check out these matcha recipes:
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 large egg
- 2 tablespoon granulated sugar
- 1 C buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon ceremonial matcha sifted
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ⅛ sea salt
- 1 C all-purpose flour
- 1 Tbsp potato starch
- In a large bowl, whisk together the egg, sugar, buttermilk and vanilla extract.
- Sift in the matcha powder, baking soda, baking powder and sea salt.
- Add in the all-purpose flour and potato starch and fold until just combined. (Be careful not to overmix).
- Preheat a waffle iron to medium heat.
- Ladle in about 1 C of batter into the waffle iron, close it and cook for about 4-5 minutes, until lightly golden and crisp.
- Remove the waffle and let cool on a cooling rack.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.