Oatmeal Chai Buttermilk Pancakes
Start your morning with a stack of hearty and aromatic Oatmeal Chai Buttermilk Pancakes, a cozy twist on a breakfast classic. These pancakes combine the wholesome goodness of rolled oats with the warm, spicy embrace of chai-inspired spices like cinnamon, cardamom, and ginger. The buttermilk ensures a tender, fluffy texture, while a touch of brown sugar adds subtle sweetness. Quick to prepare in just 35 minutes, this recipe is perfect for a weekend treat or a special brunch gathering. Serve these golden beauties with a drizzle of maple syrup, a dollop of whipped cream, or fresh fruit, and transform your kitchen into a sanctuary of comfort and flavor. Perfect for pancake enthusiasts seeking a unique blend of warmth and indulgence.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.75 cup All-purpose flour
- 2 tablespoons Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground cardamom
- 0.25 teaspoon Ground cloves
- 1 cup Buttermilk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter, melted
- Cooking spray or extra butter for greasing
Instructions
In a blender or food processor, pulse the rolled oats until they resemble a coarse flour. Set aside.
In a large mixing bowl, whisk together the ground oats, all-purpose flour, brown sugar, baking powder, baking soda, salt, and all the chai spices (cinnamon, ginger, cardamom, and cloves).
In a separate medium bowl, whisk together the buttermilk, egg, vanilla extract, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir just until the batter comes together. Do not overmix; some lumps are fine.
Let the batter rest for 5-10 minutes to allow the oats to soften and absorb some liquid. Meanwhile, preheat a griddle or large non-stick skillet over medium heat.
Lightly grease the griddle or skillet with cooking spray or a small amount of butter.
Using a 1/4-cup measuring cup, pour batter onto the hot griddle, leaving space between pancakes. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Transfer cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the pan as needed.
Serve the pancakes warm with your favorite toppings, such as maple syrup, honey, whipped cream, or fresh fruit.
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2047 mg | 89% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 30.4 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 418 mg | 32% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 914 mg | 19% | |
*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.
