Matcha Tennis Ball Pancakes

Matcha Tennis Ball Pancakes

Serve up these sweet matcha pancakes with cream cheese icing, perfect for matcha and tennis fans alike.

Makes 24 3-inch pancakes


For the pancakes:

  • 2 cups all-purpose flour
  • 2 tablespoons matcha powder (plus more for dusting pancakes)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 Vital Farms eggs
  • 2 1/2 cups buttermilk
  • 1 teaspoon vanilla extract
  • 4 tablespoons Vital Farms unsalted butter, melted (plus more for buttering griddle)

For the cream cheese icing:

  • 4 ounces cream cheese (room temperature)
  • 4 tablespoons powdered sugar
  • pinch of salt


  • In a medium bowl, whisk together the flour, matcha, baking soda and powder, salt, and sugar.
  • In a large bowl, whisk together the eggs, buttermilk, and vanilla extract.
  • Add the dry ingredients into the wet and whisk until just combined. Add in the melted butter and whisk to combine. Allow the batter to rest a few minutes while you make the cream cheese topping.
  • In a small bowl, combine the cream cheese, heavy cream, powdered sugar, and salt and use a hand mixer to beat ingredients together until smooth. Add to a piping bag fitted with a round tip or a zip-top bag and set aside.
  • Heat a large cast-iron skillet over medium heat. Lightly butter the surface then add 2-tablespoon dollops of the pancake batter, leaving enough space in between to flip.
  • Allow the pancakes to cook until a few small bubbles form on the surface and begin to pop. Carefully flip and cook about a minute more on the other side.
  • Place finished pancakes on a piece of parchment or wax paper and dust with more matcha powder. Pipe the cream cheese onto the pancakes in the shape of tennis ball piping. Serve warm.
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