Chai Spiced Pancakes
Warm up your mornings with these heavenly Chai Spiced Pancakes—a delightful fusion of classic fluffy pancakes and the aromatic, cozy spices of chai. Infused with cinnamon, cardamom, ginger, cloves, and a hint of black pepper, these pancakes offer a perfect balance of sweetness and spice in every bite. Simple to prepare with pantry staples, this recipe is easy to follow and ready in just 30 minutes, making it a quick yet indulgent breakfast option. Top them with maple syrup, whipped cream, or fresh fruit for a picturesque and flavorful start to your day. Whether you're craving comfort or want to impress guests at brunch, these chai pancakes are your go-to recipe. Perfect for chai lovers and pancake enthusiasts alike, this spiced twist on a breakfast classic is sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground cardamom
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 0.25 teaspoons Ground black pepper
- 1.25 cups Milk (dairy or plant-based)
- 1 large Egg
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- 1 as needed Butter or oil (for greasing)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, cinnamon, cardamom, ginger, cloves, and black pepper until well combined.
In a separate medium-sized bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; the batter should be slightly lumpy to avoid overmixing.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
Scoop about 1/4 cup of batter onto the hot skillet for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, topped with your favorite toppings such as maple syrup, whipped cream, or fresh fruit.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 186.8 g | 68% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 41.2 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 481 mg | 37% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 780 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
