Tasty Tea Pancake Recipes!

Love tea? Love pancakes? Well you are in for a treat. Ahead of pancake day on 16th February, we have two delicious recipes for you to try which involve two wonderfully rich and aromatic teas Matcha and Earl Grey!

Matcha is full of nutrients that provide a surplus of goodness for the immune system. Carefully shade grown enriching their quality, the green leaves used are ground to the finest powder so you get the full goodness of the tea leaf in all its purity.

The bergamot blend within Earl Grey is also a boost for the immune system due to its strong antioxidants which help reduce inflammation.

But let’s face it, we really just want to mix up the way we make pancakes and enjoy these tasty recipes!

Matcha tea pancakes with fresh raspberries, pistachios and flowing honey.

Matcha Pancakes

Serves 4 (approx. 8 pancakes)

Prep time: 5 minutes

Total time: 25 minutes


  • 2 eggs
  • 160 ml milk of oat, almond or cow’s milk
  • 60 ml of oil or melted butter
  • 50 g of caster sugar
  • 1/2 tsp of vanilla extract
  • 120 g of plain flour
  • 2 tsp of matcha powder
  • 2 tsp of baking powder
  • A pinch of salt

Optional toppings: Greek yogurt, honey, fresh raspberries, pistachios, macadamia nuts, chia seeds, maple syrup.


  1. In a large bowl, thoroughly whisk together egg, milk, oil (or melted butter), sugar, and vanilla extract.
  2. Sift the flour, matcha powder and baking powder, add salt and then add to the bowl with the other ingredients.
  3. Whisk until combined and the batter comes together. It will be thick and, of course, very green!
  4. Heat a non-stick frying pan over moderate heat. Brush with oil or butter to fry the batter.
  5. Using a 60 ml measure, transfer the pancake batter into the pan. You can use a spatula to help even out the circle.
  6. Once bubbles appear and pop on the surface of pancake, carefully flip pancakes and cook for another minute or so.
  7. Stack pancakes and serve hot with one of our recommended toppings or whatever your heart desires!

Earl Grey tea pancakes with blueberries, strawberries and banana.

Earl Grey Pancakes

Serves 4 (approx. 8 pancakes)

Prep time: 10 minutes

Total time: 40 minutes


  • 120 g plain flour
  • 50 g of caster sugar
  • 2 tsp baking powder
  • A pinch of salt
  • 1 egg
  • 240 ml of earl grey tea (steeped and cooled)
  • 2 tsp of crushed earl grey loose tea leaves
  • 30 ml of oil or melted butter

Optional toppings: Blueberries, banana, strawberries, Greek yogurt, raspberries, macadamia nuts, pistachios, chia seeds, maple syrup.

Earl Grey Tea Prep:

  1. To prepare the strong brew: Steep 4 teaspoons of earl grey in 240 ml of water for 5 minutes.


  1. In a medium mixing bowl, sift the flour and stir in the sugar, baking powder and salt. Make a well in the centre of the dry mixture.
  2. Combine the egg, steeped earl grey tea, and oil or melted butter in the well of the dry mixture. Stir the wet and dry ingredients together just until moistened. The batter should be lumpy.
  3. Sprinkle in the crushed loose earl grey tea leaves. Lightly mix all the ingredients together one last time.
  4. Pour about 60 ml of the pancake batter onto a hot, lightly oiled, non-stick frying pan. Cook over medium heat about 2 minutes on each side or until golden brown. Once you notice bubbles on the surface of the pancake, gently turn it over to cook on the other side.
  5. Serve warm. These are great plain with the Earl Grey flavouring but feel free to dress up your pancakes with our recommended toppings or drizzle with your favourite syrup.

Happy pancake day and remember to tag us is in your pancake creations – @theteahouseltd!

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