There’s a long list of ways to enjoy the mild umami flavour of matcha, and pancakes are a delicious option. We’ve taken inspiration from Japanese soufflé pancakes, whipping egg whites to create a tender and fluffy stack that carries the matcha's gorgeous natural green throughout. Culinary-grade matcha tea powder plays the perfect role in baking and shines its subtle earthy flavour, balanced by the mixture's sugar for sweetness. 

Pistachio and Matcha Pancakes stacked and topped with White Chocolate and Pistachio Sauce, whipped cream, Bronte pistachios, fresh strawberries and dusted with matcha powder

Pistachios make a great matcha pairing, and we’ve taken that through in both the pancake itself and the topping sauce. Blending 100% Bronte Pistachio paste with Luker Chocolate's Nevado White Chocolate for a silky finish, saucing up a spectacular stack.


Bronte Pistachio and Hoshino Matcha Green Tea Pancakes

Makes approximately 8-10 pancakes.

In a bowl, whisk together the egg yolks and whole milk until smooth and slightly pale.

Add the pistachio paste and whisk until evenly incorporated.

Sift together the plain flour, baking powder, matcha powder, and kosher salt

Fold the dry ingredients into the yolk mixture until a smooth, lump-free batter forms.

Begin whisking the egg whites on medium speed until foamy.

Gradually add the caster sugar in 3 additions, whisking continuously until a medium-stiff glossy meringue forms

Fold one-third of the meringue into the batter to lighten it

Gently fold in the remaining meringue in two additions, using large upward folds to preserve as much air as possible.

The batter should be light and airy.

Heat a non-stick pan over very low heat and lightly grease.

Pipe or spoon tall mounds of batter into the pan (use ring moulds if available for height).

Add a teaspoon of water to the pan away from the pancakes and cover with a lid to create gentle steam.

Cook for 4–5 minutes, until the base is set and lightly golden.

Carefully flip, cover again, and cook another 4–5 minutes until fully set but still soft and soufflé-light inside.


Nevado White Chocolate, Pistachio & Matcha Sauce
  • 150g double cream
  • 50g whole milk
  • 150g Nevado White Chocolate
  • 40g Bronte Pistachio Paste 100%
  • 6g Hoshino Matcha Green Tea Powder

Combine the double cream and whole milk in a saucepan.

Heat gently to 80–85°C, stirring occasionally.

Melt the chocolate and place in a heatproof bowl.

Pour the hot cream mixture over the chocolate and allow to stand for 1 minute.

Stir from the centre outward until fully melted and smooth, forming a glossy sauce.

Add the pistachio paste and whisk until fully emulsified.

Sift in the matcha powder and blend, preferably with a hand blender, until completely smooth and evenly coloured.


Pistachio and Matcha Pancakes with toppings, sliced into with a section lifted out by a fork to show inside.