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Stack of fluffy Matcha Chia Pancakes topped with tropical fruit salsa, mango, pineapple, and kiwi, drizzled with maple syrup on a white plate with rustic wooden background.
Sonia Khan

Best Matcha Chia Pancakes Recipe with Tropical Salsa

Matcha Chia Pancakes with Tropical Salsa are soft, wholesome, and full of fresh flavor. Made with earthy matcha, nutrient-rich chia seeds, and topped with a bright tropical fruit salsa, this breakfast recipe feels vibrant, refreshing, and a little special for mornings when you want something different.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Breakfast, brunch, Dessert
Cuisine: American, Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon chia seeds
  • 1 tablespoon matcha powder
For the Pancakes
  • 1 cup all-purpose flour
  • 1 tablespoon chia seeds
  • 1 tablespoon matcha powder
  • 1 tablespoon sugar or maple syrup
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter or coconut oil
For the Tropical Salsa
  • 1 cup mango diced
  • 1 cup pineapple diced
  • 1 kiwi peeled and diced
  • 1 tablespoon lime juice
  • 1 teaspoon honey or maple syrup optional
  • 1 tablespoon fresh mint chopped, optional

Equipment

  • mixing bowls
  • measuring cups
  • whisker
  • spatula
  • Nonstick skillet or griddle
  • Cutting board and knife

Method
 

  1. In a large bowl, whisk together the flour, chia seeds, matcha powder, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the egg, milk, vanilla extract, and melted butter or coconut oil until combined.
  3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix. Let the batter rest for 5 minutes.
  4. In a medium bowl, combine the diced mango, pineapple, kiwi, lime juice, honey or maple syrup if using, and fresh mint. Set aside.
  5. Heat a nonstick skillet or griddle over medium-low heat and lightly grease it.
  6. Pour small portions of batter onto the skillet and cook until bubbles form on the surface and the edges look set.
  7. Flip and cook the other side until golden and cooked through.
  8. Repeat with the remaining batter.
  9. Stack the pancakes and spoon the tropical salsa over the top before serving.

Notes

  • Use culinary-grade matcha for the best flavor in pancakes.
  • Letting the batter rest helps the chia seeds soften slightly.
  • Cook over medium-low heat so the pancakes cook through without browning too fast.
  • You can swap the fruit in the salsa based on what you have, like papaya or strawberries.
  • These pancakes are best served fresh while warm.