Double Chai Spiced Pancakes
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.
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*
Serving: 2 pancakes | Calories: 277kcal | Carbohydrates: 33g | Protein: 6.5g | Fat: 13.5g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 377mg | Potassium: 256mg | Fiber: 1.3g | Sugar: 7.8g | Calcium: 130mg | Iron: 2mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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