If you love chai spice, then these Double Chai Spiced Pancakes are for you! For a double dose of chai deliciousness, traditional chai spices (cinnamon, cardamom, cloves, and ginger) are mixed into the batter along with an added boost from chai tea concentrate! That's twice the spice, for the coziest pancakes you will eat all season.
Come October (ok- I lied- September), I am all about the chai. For these cozy pancakes, I drew inspiration from my favorite fall drink- chai tea. Not only do I want to drink my chai, I want to eat it too!
The batter starts like most pancake recipes, but then is infused with chai spices and chai tea concentrate, to really drive home those warm flavors.
The buttermilk makes these nice and fluffy. Exactly what pancake dreams are made of. I top mine off with a nice guzzle of maple syrup. Obviously. And you should, too.
Jump to:
Why you will love this recipe
- Easy to make
- A chai-lovers dream
- The recipe can be easily scaled up or down
- You can use store-bought chai concentrate
- Loved by kids and adults
- Perfect for fall and winter holidays (Christmas brunch, anyone?)
Ingredients
Here is what you will need to make these double chai spiced pancakes.
- Flour- All-purpose.
- Baking powder and baking soda- For that rise!
- Chai spices- Chai spice is a blend of aromatic spices commonly used in Indian cuisine, particularly for making chai tea, a popular Indian spiced tea. For these pancakes, we will use cinnamon, cardamom, cloves, and ginger. Feel free to use prepared chai spice (these may contain other spices, such as pepper, star anise, nutmeg, mace, allspice, or fennel).
- Sugar- To sweeten the pancakes slightly. The rest of the sweetness will come from the chai concentrate.
- Salt- Balances out the sweetness.
- Buttermilk- Keeps the pancakes light and fluffy.
- Butter- Melted.
- Egg
- Chai tea concentrate- A mixture of black tea, sugar, and chai spices found commercially in stores and online. Also sold as chai tea latte concentrate. You want the liquid, not the powder.
- Butter for cooking
See the recipe card for quantities.
Equipment
For these chai pancakes, you will need a few mixing bowls, a whisk, a spatula, a turner to flip the pancakes, and a griddle or non-stick pan. If you want to keep your pancakes warm while making a large batch of pancakes, you will also need a baking sheet.
Chai pancakes step-by-step
Below is a quick visual on how to make chai-spiced pancakes. Full instructions are located in the recipe card.
In a medium bowl, combine the dry ingredients (flour, baking soda, baking powder, salt, sugar, and spices). Whisk until combined.
In a separate bowl, add the melted butter to the buttermilk and stir. Add the egg and chai concentrate, and whisk until combined.
Add the wet ingredients to the dry ingredients.
With a spatula, mix the batter until combined and no flour streaks remain.
Heat a nonstick pan over medium heat. When the butter sizzles, add a heaping ¼ cup of batter to the pan. Cook for 2-3 minutes until bubbles form and poke through the batter (you should see about 6-8 bubbles).
Flip the pancakes, and continue to cook 1-2 minutes more or until golden brown. Remove from the heat and keep warm in the oven until you finish with the remaining batter.
👩🍳Expert tip
For all the best pancake tips and tricks, visit my ultimate guide for making the fluffiest pancakes.
Substitutions and variations
- Chai spice- Use 2 teaspoon of prepared chai spice mix in place of the individual spices.
- Chai tea concentrate- If you don't have chai concentrate, you can make your own in a pinch by brewing a strong cup of chai tea (1 chai tea bag to ¼ water plus 1 tablespoon of sugar).
- Buttermilk- Try this easy swap for buttermilk. Add 1 tablespoon of white vinegar or lemon juice to a measuring cup. Fill the cup with regular milk (whole or 2% milk works best) until you reach the 1-cup mark. Stir the mixture and let it sit for about 5-10 minutes. It will curdle and thicken, mimicking the consistency of buttermilk.
What to serve with chai pancakes
I'm a maple syrup purist, but pancake toppings are endless. So why not get creative and try some of these favorites?
- Maple syrup- The classic pancake topping, maple syrup complements the warmth of chai spices nicely. Choose the real deal if you can; it makes all the difference. To really bring out the flavors, try mixing maple syrup with a touch of ginger syrup for the ultimate fall topping.
- Whipped cream- Decadent, but delicious! Or you can try Greek yogurt to make it a little healthier.
- Fresh fruit- Sliced bananas, berries, or poached pears can add a refreshing and fruity contrast.
- Chopped nuts: Toasted almonds, pecans, or walnuts add the best texture and crunch.
- Honey- Not a fan of maple syrup? Honey is a great alternative.
- Whipped butter- Mix softened butter with a touch of honey and chai spices, then whip it until fluffy.
- Caramelized bananas- Sauté banana slices with a bit of brown sugar and butter until they caramelize, then use them as a topping.
- Chai latte- Make it a triple chai breakfast, and serve it with this fun version of a chai latte!
Storage
These double chai spiced pancakes are best eaten right away. But let's be real, your first pancake will be cold by the time you finish the rest. So be sure to preheat the oven to 200°F, and place the pancakes on a baking sheet (separated) to keep them warm until you are ready to eat.
For longer storage, you can freeze the pancakes for up to 3 months. To freeze your pancakes, make sure they are cooled. Layer a piece of parchment paper between each pancake to prevent sticking. Store in a freezer-safe plastic bag or wrap tightly in food wrap.
To reheat, place them in a 350°F oven for 10-15 minutes until heated through. You can also use your toaster to reheat them. I would avoid using the microwave as they will get very mushy.
FAQ
This can be caused by having your heat too high. You may need to adjust your heat throughout the cooking process. Also, make sure to flip when you see at least 6-8 bubbles form on your pancakes.
This can happen when you overmix the batter. When combining the wet and dry ingredients, stir only until flour streaks disappear. Don't be tempted to have a smooth batter; it is meant to be lumpy and thick. Overmixing will cause the gluten in the batter to activate, leading to dense and chewy pancakes.
Looking for pancake pairings?
Try some of my favorites.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Double Chai Spiced Pancakes
Equipment
- 2 medium-sized bowls
- measuring spoons and cups
- whisk, spatula
- 1 non-stick griddle or frying pan
- sheet pan for keeping pancakes warm
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon Kosher or fine sea salt
- 1 tablespoon granulated sugar
- ¾ cup buttermilk, room temperature
- 3 tablespoon unsalted butter, melted, and slightly cooled
- 1 large egg, slightly beaten, at room temperature
- ¼ cup chai tea concentrate
- butter for cooking
Instructions
- Preheat the oven to 200℉.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, ginger, cardamom, salt, and sugar until evenly combined.1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger, ¼ teaspoon ground cardamom, ¼ teaspoon Kosher or fine sea salt, 1 tablespoon granulated sugar
- In a separate bowl, add the butter to the buttermilk, mixing slowly to combine. Add the egg, and chai concentrate, and whisk again.¾ cup buttermilk, room temperature, 3 tablespoon unsalted butter, melted, and slightly cooled, ¼ cup chai tea concentrate, 1 large egg, slightly beaten, at room temperature
- Pour the buttermilk mixture into the flour mixture. Using a spatula, combine until no flour streaks are visible. Do not overmix! The batter will be lumpy. Let the batter rest at room temperature for 10 minutes before cooking.
- Heat a griddle at 375℉ or a large non-stick pan over medium heat. Add the butter. When it sizzles, drop ¼ cup batter onto the griddle or pan. Cook until the edges are set and holes begin to develop in the batter. It will be time to flip when you notice 6-8 bubbles that pop and form holes that stay open on the surface of the pancake (about 2-3 minutes). Flip the pancake and repeat on the other side until golden brown and cooked through (another 1-2 minutes more). Repeat with the remaining batter. Add cooked pancakes to your baking sheet and keep warm in the oven until ready to serve.butter for cooking
- Serve warm with maple syrup, butter, or toppings of your choice.
Notes
- Chai spice: Use 2 teaspoon of prepared chai spice mix in place of the individual spices.
- Chai tea concentrate: If you don't have chai concentrate, you can make your own in a pinch by brewing a strong cup of chai tea (1 chai tea bag to ¼ water plus 1 tablespoon of sugar).
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Deb says
I'm in love with chai everything, and these did not disappoint. I used a prepared chai spice mix I got from King Arthur's instead of the spices, and it was perfect!