Chai Pancakes
Cozy comforting breakfast
I’m a huge pancake fan, and I make so many variations of them. These chai spice pancakes are a favorite of mine in the fall and winter months!
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I’m AJ DeDiego, an Atlanta-based baker and food content creator! I hope you enjoy my recipes, and be sure to check out my Instagram for weekly recipes and more!
A Few Notes:
-Don’t over-mix the batter. It’ll be a little lumpy as it just comes together, but leave it that way. The lumps work themselves out and it helps give the batter structure.
It’s no secret that I love chai spice anything. Pancakes and I have a long history together and the only update I ever make to my classic recipe is adding spices for whatever season it currently is. I love chai in the fall and winter and these pancakes always make me smile. These pancakes are very warm and spicy.
Serves 4 people
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Total Time: 25 Minutes
Ingredients:
2 Cups (240g) All Purpose Flour
6 Tbs (75g) Granulated Sugar
2 Tsp (8g) Baking Powder
1 ½ Tsp (6g) Baking Soda
½ Tsp (2g) Salt
1 ¼ Tsp (5g) Cinnamon
1 Tsp (4g) Ginger
1 Tsp (4g) Cardamom
½ Tsp (2g) Nutmeg
½ Tsp (2g) Cloves
2 Cups (480mL) Buttermilk
2 Large Eggs
6 tbs (90mL) Vegetable Oil
2 Tsp (8g) Vanilla Extract
1 Tsp (4g) Orange Zest
Directions:
1. In a bowl, whisk together all the dry ingredients, and in a separate bowl or large liquid measuring cup, whisk together all the wet ingredients. Add the wet mixture to the dry and gently whisk until the batter barely comes together. It will be lumpy. Cover with plastic and chill for 10 minutes.
2. Preheat a griddle to 350 Degrees F (180C) or heat a large skillet over medium heat with 1 ½ tsp butter in it. Use ¼ Cup of batter per pancake and cook for around 2 minutes, or until bubbles appear on the surfaces of the pancakes. Flip and cook for another 2 minutes or until golden brown on both sides. Top with maple syrup and enjoy.
-You can make this batter up to a day in advance and just keep it covered with plastic wrap in the fridge!
chai pancakes