On weekends, we eat pancakes. Chai Tea Pancakes, to be exact.
I’m pretty thrilled to be sharing this recipe because it combines two loves I love: pancakes and chai tea. I may be writing this while a little buzzed from my morning dirty chai latte Starbucks order, but that’s neither here nor there.
Do note that this pancake recipe does not have actual chai tea in it (something I definitely will try soon) but it has all of the flavors and spices of a nice warm cup of chai tea. These pancakes are spiked with a generous amount of nutmeg, cinnamon, ginger, cloves, and a pinch of black pepper. This gives it a warm, slightly spicy taste that my fellow chai-lovers will adore.
This recipe was totally inspired by my love for chai tea. I drink multiple cups of tea everyday, and my favorites are the darker teas like English Breakfast, and chai. Maybe it’s because if I close my eyes and sip it kinda reminds me of coffee, which I try to only consume once per day (twice if something in particular really needs my attention). A chai tea latte always hits the spot in the late afternoon, and now I’m glad I found a way to replicate those flavors in my favorite breakfast item. It’s no surprise that the first recipe I ever shared on my blog was of pancakes, because they really are just the best thing ever.
Top these chai pancakes with whatever the heck you want, but my suggestions are fresh fruit like strawberries or blueberries, whipped cream, honey, or chopped nuts. Or, do them all at once the way it’s pictured here. I can’t think of anything more delicious!
- 1 1/4 c flour
- 1/4 c sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp allspice
- 1/4 tsp salt
- pinch of black pepper
- 1 c buttermilk
- 1 TBS oil
- 1 egg
- 5 TBS butter (for greasing the pan)
- Combine all of the dry ingredients and seasonings into a bowl and stir.
- In a separate bowl, combine the buttermilk, oil, and egg. Gently whisk together. Pour all of the liquid into the dry ingredients.
- Mix the wet and dry ingredients together until most of the lumps are out.
- Preheat a skillet or griddle to medium-low heat, and melt 1 TBS of butter.
- Pour about 1/4 cup of batter for each pancake. Allow them to cook for 2-3 minutes for the first side (you'll know it's done when bubbles start to rise). Flip and cook for another 1-2 minutes. Transfer to a plate and melt another tablespoon of butter in the pan to keep it greased, and repeat with remaining pancakes.