The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Matcha pistachio donuts combine two powerhouse flavors: the earthy, vibrant green tea notes of high-quality matcha and the rich, buttery crunch of pistachios. These baked donuts come out incredibly soft and fluffy—think tender cake texture that practically melts in your mouth—without the heaviness of fried versions. The matcha infuses the batter for a natural green hue and subtle bitterness balanced by sweetness, while a simple matcha glaze and pistachio topping make them look (and taste) bakery-worthy.
If you’re searching for soft fluffy matcha donuts or a pistachio matcha glaze donuts recipe that’s easy for home bakers, this is it. No yeast or rising time required—just mix, pipe or spoon into a donut pan, bake, and glaze. They’re perfect for breakfast, afternoon tea, or as a stunning dessert. The pistachios add texture and visual appeal, turning these green tea pistachio donuts into something special for matcha lovers or anyone wanting a unique twist on classic donuts.
Baking instead of frying keeps them lighter and easier to make, but the secret to that signature fluffiness lies in a few key steps: using cake flour (or a mix with cornstarch for tenderness), buttermilk for moisture and lift, and gentle mixing to avoid dense results. Matcha can sometimes make baked goods dry if overused, so we balance it with just enough powder for flavor and color without overpowering the crumb.
These donuts are naturally adaptable—make them vegan with plant-based swaps, or amp up the pistachio by adding extract to the glaze. They’re best enjoyed the day they’re made, but they store well for a couple of days in an airtight container.
Ingredients
- 1 ¾ cups cake flour (or 1 ½ cups all-purpose flour + ¼ cup cornstarch)
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 tbsp ceremonial or culinary-grade matcha powder, sifted
- ¾ cup granulated sugar
- 1 large egg, room temperature
- ¾ cup buttermilk, room temperature (or plant-based milk + 1 tsp vinegar/lemon juice)
- ¼ cup unsalted butter, melted and slightly cooled
- 2 tbsp neutral oil (like vegetable or canola)
- 2 tsp vanilla extract
- ½ cup shelled pistachios, finely chopped (plus extra for topping)
For the matcha glaze:
- 1 ½ cups powdered sugar, sifted
- 1–2 tsp matcha powder, sifted (adjust for color/intensity)
- 3–4 tbsp milk or plant-based milk
- ½ tsp vanilla extract
- Optional: ½ tsp pistachio extract for extra nutty flavor
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 12-cavity donut pan generously with nonstick spray or butter.
- In a large bowl, whisk together the cake flour, baking powder, baking soda, salt, and sifted matcha powder until evenly combined and no lumps remain.
- In a separate medium bowl, whisk the sugar and egg until pale and slightly thickened (about 1 minute). Add the buttermilk, melted butter, oil, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Add the finely chopped pistachios. Gently fold with a spatula or whisk just until no dry streaks remain—do not overmix, or the donuts will be tough instead of fluffy. The batter will be thick but spoonable.
- Transfer the batter to a piping bag (or large zip-top bag with the corner snipped) for clean filling, or spoon it in. Fill each cavity about ¾ full.
- Bake for 10–13 minutes, until the tops spring back when lightly touched and a toothpick inserted comes out clean or with a few moist crumbs. Do not overbake—they should stay soft.
- Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 20–30 minutes).
- Make the glaze: Whisk powdered sugar, matcha powder, vanilla, and 3 tbsp milk in a bowl. Add more milk ½ tsp at a time until you get a thick but pourable consistency. Dip the tops of cooled donuts into the glaze, letting excess drip off. Immediately sprinkle with extra chopped pistachios before the glaze sets.
- Let the glaze set for 10–15 minutes, then serve. Enjoy fresh for the best soft & fluffy texture!
Tips for the Softest, Fluffiest Results
- Sift the matcha—it’s prone to clumps and ensures even distribution.
- Room-temperature ingredients help everything emulsify for a lighter crumb.
- Don’t overfill the pan—¾ full prevents overflow and keeps the classic donut shape.
- For extra fluff, some bakers add ¼ tsp vinegar to the buttermilk for more lift.
- Store in an airtight container at room temp for up to 2 days. Refresh in a low oven (300°F for 3–4 minutes) if they firm up. Freeze unglazed donuts for up to 1 month.
Variations
- Vegan version: Use plant-based buttermilk, vegan butter, and aquafaba or flax egg instead of the egg.
- Stronger pistachio flavor: Add ½–1 tsp pistachio extract to the batter or glaze.
- Chocolate drizzle: Melt white chocolate and drizzle over the glazed donuts for contrast.
- Mini donuts: Use a mini pan and reduce bake time to 8–10 minutes.
- Filled donuts: Once cooled, pipe in pistachio cream or matcha whipped cream.
Serving Suggestions
Pair these matcha pistachio donuts with hot green tea or coffee—the earthy matcha shines alongside bitter notes. Serve on a platter for brunch, gift them in a box, or enjoy as an afternoon pick-me-up. For a dessert twist, crumble one over vanilla ice cream.
These baked green tea pistachio donuts capture everything great about matcha desserts: beautiful color, balanced flavor, and that crave-worthy soft texture. The pistachios bring just enough crunch to keep every bite interesting. Once you try them, you’ll see why they’re a favorite combo!
Soft & Fluffy Matcha Pistachio Donuts
Baked matcha donuts with pistachios for nutty crunch, topped with glossy matcha glaze. Super soft, fluffy, and full of green tea flavor.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease donut pan.
- Whisk dry ingredients: flour, baking powder, soda, salt, matcha.
- Whisk sugar and egg, then add buttermilk, butter, oil, vanilla.
- Combine wet and dry, fold in pistachios gently. Do not overmix.
- Pipe or spoon batter into pan, filling ¾ full.
- Bake 10–13 minutes until springy. Cool 5 min in pan, then on rack.
- Whisk glaze ingredients to thick pourable consistency.
- Dip cooled donuts in glaze, top with pistachios. Let set.
Notes
Use high-quality matcha for best color and flavor. Adjust glaze matcha for desired green intensity. Best eaten fresh.
