In a large bowl, thoroughly whisk together the egg, milk, vegetable oil (or melted butter), sugar and vanilla extract.
Add the flour, matcha powder, baking powder and salt. Whisk until combined and the batter comes together. It will be thick and, of course, very green.
Heat a cast-iron skillet over moderate heat.
Brush with vegetable oil or butter.
Using a 1/4 cup measure, transfer small mounds of pancake batter onto skillet. Use a spatula to help even out the circle if need be.
Once bubbles appear and pop on the surface of the pancake, carefully flip the pancakes and cook for another minute or so.
Stack the pancakes and serve hot with butter, maple syrup and whatever other toppings you desire.