Preheat oven to 200 degrees Fahrenheit.

Melt butter over low heat and let cool.

In a medium bowl, whisk together milk and lemon juice.

Set milk mixture aside.

In a large bowl, sift together flour, matcha, sugar, baking powder, baking soda, and salt.

Whisk egg into the milk mixture until combined.

Pour the wet ingredients over the dry ingredients.

Gently stir until only small lumps remain. Be careful not to overmix.

Heat a nonstick skillet over medium heat.

Add a small amount of vegetable oil to the skillet.

Brush the oil to coat the skillet evenly.

Pour batter onto the skillet.

Cook until the edges look dry and the bottom is browned, about 1 1/2 to 2 minutes.

Flip and cook for 1 to 1 1/2 minutes more.

Place cooked pancakes on an oven-proof plate in the oven to keep warm while cooking the remaining pancakes.

Serve warm.