These Mini Matcha & Hojicha Pancakes Cereal are a cute and fun way to enjoy tea-infused pancakes. The miniature size makes it great for kids and adults alike.
For a fun way to start off your morning, try making these Mini Matcha and Hojicha Pancakes Cereal.
Since I haven't had to shoo my kids out the door to school, I've had a lot of extra time to make breakfast.
Pancakes are usually reserved for weekends in our home, but with the additional time I have, I decided to surprise the kids and make them these Mini Matcha & Hojicha Pancakes Cereal for breakfast.
What is it?
It's really just miniature-sized pancakes that are eaten as cereal.
As with regular cereal consumed with milk, the small sized tea-flavoured pancakes act as "cereal."
It is a super fun way to enjoy breakfast as an adult or a kid! (As attested by my boys).
Ingredients for the pancake batter
The pancake batter is a standard pancake mixture that consists of:
- all-purpose flour: regular flour will work for these
- granulated sugar: adds a little sweetness
- baking powder: makes the mini pancakes fluffy
- avocado oil: or any neutral vegetable oil
- egg: whole egg
- whole milk: or non-dairy alternative
- vanilla extract: adds flavour; use a good quality extract
- matcha & hojicha powder: use the best quality powder you can find
The twist comes with the tea flavours of matcha powder and hojicha powder.
I opted to split the batter in half since my kids can never decide between the 2 teas.
One usually likes matcha and the other like hojicha. So before I have a war on my hands, I like to do half and half.
For this batter, since we're putting it into a squeeze bottle -- we want something that is not too runny, and not too thick.
I found that a 1:1 ratio of flour to milk worked for me.
- squeeze bottle
- flat griddle
For this pancake recipe, you will need a squeeze bottle. You can purchase this at any craft/kitchen supply store.
The squeeze bottle gives you a finer ability to control how much batter to squeeze onto the griddle.
However, if you're in a pinch, you can use a piping or Ziploc bag with the corner tip cut off and use that instead.
Having a flat griddle will help in terms of having a larger surface area to cook the pancakes quickly.
On the other hand, it can be done in a frying pan -- it would just take a little longer.
Patience is key
Since these are mini pancakes, it does take some time to squeeze out the batter, cook and flip pancakes.
Conversely, since they are mini-sized, the pancakes do cook up quite fast.
How to cook the pancakes
In order for the pancakes to cook up at the right rate, it's important to keep them at the same consistent size.
For these pancakes, I kept them the size of about a quarter.
Note: if you don't want the matcha pancakes to brown too much, you may need to adjust the heat a bit lower.
How to serve & store
Serve the mini pancakes with milk, fruit, or whatever you like.
The kids love it with freeze-dried fruit.
Once the milk hits the pancakes, it does get soggy, so it's best to enjoy it immediately.
You can store the cooked mini pancakes (without milk) in an airtight container for up to 5 days in the fridge.
Other recipes you may like
For other tea-infused breakfast ideas, check out these recipes:
For a fun and creative twist on breakfast cereal, try this Mini Matcha & Hojicha Pancakes Cereal recipe.
Certainly, it does take a bit of time, but you'll be rewarded with how delightful the pancakes taste!
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Mini Matcha & Hojicha Pancakes Cereal
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 large egg
- 2 tablespoon avocado oil or neutral vegetable oil + extra for the griddle
- 2 tablespoon granulated sugar
- 1 C whole milk or non-dairy alternative
- 1 C all-purpose flour
- 1 ½ teaspoon baking powder
- 1 heaped tsp matcha
- 1 heaped tsp hojicha
- In a large mixing bowl, combine the egg, oil, sugar and milk. Whisk until combined.
- Add in the flour and baking powder.
- Split the batter in half into 2 separate bowls and stir in 1 heaped teaspoon of matcha to one batter, and stir 1 heaped teaspoon of hojicha powder to the other batter.
- Carefully transfer each batter into a separate squeeze bottle/Ziploc bag.
- Heat the griddle/pan over medium heat and lightly grease with oil.
- Squeeze quarter-sized rounds onto the griddle and let it cook for about 1 minute. (By the time you're done squeezing the first batch, the first pancakes will be ready to flip).
- Flip the mini pancakes with a spatula and cook for another minute.
- Transfer the pancakes to a plate and repeat with the remaining batter.
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.