Homemade Matcha Waffles: Upgrade Your Morning!Hello everybody! I hope you’re doing great! In this post, I will be telling you guys how to make homemade matcha waffles, and seriously, they are so good.
If you are looking to upgrade your morning, this is exactly what you need.
And if you’re as obsessed with cozy breakfasts as I am, you’ll also love my Lemon Blueberry Brunch Waffles and Delicious High-Protein Lemon Blueberry Pancakes for another bright, happy start to the day.
Table of Contents
Why You’ll Love This
- Fluffy and Soft: You are going to love these waffles because they are so fluffy and soft. They come out perfect every time!
- Beautiful Color: That beautiful light green color from the matcha makes breakfast feel extra special.
- Super Easy: The best part? It’s so easy. You just pour the batter in, pop the lid down, and the waffle iron basically does all the work for you!
If you like playing with different flavors and textures at breakfast, definitely check out my Easy Egg Muffins! for a savory option and Pistachio Coconut Macaroons for a fun little sweet bite on the side.
What You’ll Need
Special Equipment:
- Waffle iron
- Large mixing bowl
- Whisk
- Sifter (optional, but great for the matcha!)
The Ingredients:
- 2 cups all-purpose flour
- 1 to 2 tablespoons matcha powder (premium or ceremonial grade for the best color)
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 ¾ cups buttermilk
- 2 large eggs
- ½ cup melted butter
- 1 teaspoon vanilla extract
Let’s Get Cooking!
Prep the Iron
Preheat your waffle iron so it’s nice and hot when your batter is ready. (If your iron needs it, lightly grease it with a bit of oil or nonstick spray.)
Whisk the Dry Ingredients
First up, in a large mixing bowl, you just add all your dry ingredients: the flour, baking powder, matcha powder, and sugar.
Pro tip: Sift the matcha if it’s clumpy! Whisk them until it’s fully combined—you know, really get everything mixed together nicely so you don’t have any green clumps.
Add the Wet Ingredients
Now you can add the liquid ingredients right into the same bowl: your buttermilk, melted butter, vanilla extract, and the eggs. Whisk them all together until you have this smooth, light green batter. It’s ready! (Try not to overmix; a few small lumps are okay and help keep the waffles tender.)
Let It Do The Thing
Next, grab your preheated waffle iron and pour some batter in the center. You don’t need to spread it perfectly to the edges because when you are going to pop the lid down, it’ll just do its thing. So, yeah, close it up and let it cook.
Serve and Enjoy!
Let it cook for 3 to 5 minutes until the waffle is cooked through, fluffy, and soft, and lightly golden on the edges (follow your waffle maker’s doneness indicator if it has one). In just a few minutes, your waffle is ready! Carefully remove it and enjoy your breakfast.
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FAQs
What kind of matcha powder is best for waffles?
For the absolute best flavor and that gorgeous, vibrant green color, I highly recommend using premium latte-grade or ceremonial-grade matcha powder! Culinary-grade works too, but it can sometimes have a slightly bitter taste when you bake with it.
How can I make sure my matcha waffles don’t have green clumps?
The secret is all in the prep! Just sift your matcha powder right into your flour before you add your wet ingredients. Whisking the dry ingredients together really well guarantees a super smooth batter.
Can I make these waffles vegan or gluten-free?
Yes, absolutely! To make them vegan, just swap the eggs for a flax egg or ½ cup of mashed banana, use a plant-based milk (like almond or oat) instead of buttermilk, and use melted vegan butter. If you want them gluten-free, just use your favorite 1:1 gluten-free flour blend. (Gluten-free blends and plant-based milks work well in matcha waffle batters in other recipes too.)
How do I store and reheat leftover matcha waffles?
If you have leftovers (which is rare because they are so good!), just let them cool completely and pop them into the freezer in a single layer. When you’re ready for breakfast again, just throw them straight into the toaster. They get perfectly warm and crispy on the outside!
Homemade Matcha Waffles
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes380
kcal25
minutesIncredibly fluffy, soft, and vibrantly green homemade matcha waffles! This quick and easy breakfast treat comes out perfect every single time.
Ingredients
- Equipment Needed
Waffle iron
Mixing bowl
Whisk
- Full ingredients list with exact measurements + grams
240g (2 cups) all-purpose flour
6–12g (1–2 tbsp) matcha powder (premium or ceremonial grade)
14g (1 tbsp) baking powder
25g (2 tbsp) granulated sugar
420ml (1 ¾ cups) buttermilk
2 large eggs
113g (½ cup) butter, melted
5ml (1 tsp) vanilla extract
Directions
- Preheat your waffle iron according to the manufacturer’s instructions. (Lightly grease if recommended for your waffle maker.)
- In a large mixing bowl, add the all-purpose flour, matcha powder, baking powder, and granulated sugar. Whisk them until fully combined.
- Add the liquid ingredients: buttermilk, melted butter, vanilla extract, and eggs. Whisk gently until a smooth, light green batter forms. Do not overmix.
- Pour enough batter into the center of the preheated waffle iron (usually about ½ to ⅔ cup depending on your iron). You don’t need to spread it out too much.
- Pop the lid down and let it cook for 3–5 minutes until fluffy and slightly crisp on the edges, or until your waffle maker’s indicator shows it’s done.
- Remove carefully, serve warm with your favorite toppings, and enjoy your breakfast!
Notes
- The Best Matcha: For that beautiful, vibrant green color, try to use a premium latte-grade or ceremonial-grade matcha powder!
- No Clumps: If your matcha is a little clumpy, sift it into the flour before you whisk. It makes a huge difference!
- Storage: If you have leftovers, let them cool completely and freeze them in a single layer. When you want one, just pop it right into the toaster so it gets nice and crispy again!
- Don’t Overmix: When you add the wet ingredients, just whisk until it’s combined. A few little lumps are totally fine and keep the waffles super soft and fluffy.
