In a medium bowl, thoroughly whisk together the egg, milk, room temp melted butter, and vanilla extract. Set aside.

In a large bowl, sift and stir together the flour, matcha powder, baking powder, salt, and sugar. Make a well in the center and pour the wet ingredients until just well combined. Do not overmix.

Set the batter aside for 15-20 minutes.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.

Repeat with the remaining batter, brushing griddle with more oil if necessary. Serve while still hot.