In a medium bowl, whisk together the flour, matcha, baking soda and powder, salt, and sugar.

In a large bowl, whisk together the eggs, buttermilk, and vanilla extract.

Add the dry ingredients into the wet and whisk until just combined. Add in the melted butter and whisk to combine. Allow the batter to rest a few minutes while you make the cream cheese topping.

In a small bowl, combine the cream cheese, heavy cream, powdered sugar, and salt and use a hand mixer to beat ingredients together until smooth. Add to a piping bag fitted with a round tip or a zip-top bag and set aside.

Heat a large cast-iron skillet over medium heat. Lightly butter the surface then add 2-tablespoon dollops of the pancake batter, leaving enough space in between to flip.

Allow the pancakes to cook until a few small bubbles form on the surface and begin to pop. Carefully flip and cook about a minute more on the other side.

Place finished pancakes on a piece of parchment or wax paper and dust with more matcha powder. Pipe the cream cheese onto the pancakes in the shape of tennis ball piping. Serve warm.