Description
Fluffy, cozy, and full of fall flavor, these Chai Spiced Pumpkin Pancakes blend warm spices, rich pumpkin, and the aromatic notes of chai tea for the ultimate autumn breakfast stack.
Ingredients
Scale
- 2 teaspoons chai tea (2 tea bags, steeped in 1/4 cup hot water)
- 2 cups flour
- 1/3 cup brown sugar
- 2 teaspoons baking soda
- 1 tablespoon baking powder
- 1 teaspoon ground nutmeg
- 2 tablespoons ground cinnamon
- 1 teaspoon salt
- 2 cups buttermilk
- 5 tablespoons vegetable oil
- 4 large eggs
- 2 cups canned pumpkin
- Optional: chocolate chips, dried fruit, chopped nuts
Instructions
- Heat a skillet or griddle over medium heat and lightly grease.
- In a bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix steeped chai tea, buttermilk, oil, eggs, and pumpkin until smooth.
- Combine wet and dry mixtures, stirring gently until just combined. Fold in any optional add-ins.
- Scoop 1/4 cup of batter onto the skillet. Cook 2–3 minutes until bubbles form. Flip and cook another 1–2 minutes.
- Repeat with remaining batter, stacking pancakes on a warm plate as you go.
- Top with butter, maple syrup, or your favorite toppings and serve warm.
Notes
- Don’t overmix the batter to keep pancakes light and fluffy.
- Let the batter rest for 5–10 minutes before cooking for best texture.
- Use strong chai tea for a bolder flavor.
Nutrition
- Serving Size: 2 pancakes
- Calories: 310
- Sugar: 12g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 125mg