Chai Spiced Pumpkin Pancakes
A warm, steaming stack of chai spiced pumpkin pancakes is the kind of breakfast that wraps you in a soft, cinnamon-scented hug. The first forkful gives you a pillowy interior, flecked with fragrant cinnamon and nutmeg, a silky, squash-sweet note from canned pumpkin, and an undercurrent of warm chai that lingers on the palate. The aroma—brown sugar caramelizing at the edges, spice rising like steam—invites slow, contented mornings. Each bite balances tender cake-like crumb and a slight chew from the batter, carrying the cozy complexity of chai tea.
This recipe is perfect for crisp autumn weekends, festive brunches, or any morning you want something more comforting than ordinary pancakes. They’re also ridiculously easy to scale for gatherings: double the batch for a crowd or keep it small for an indulgent two-person breakfast. If you enjoy creative pancake variations (try pairing technique or toppings from other favorites), these pancakes play beautifully alongside both classic and modern breakfast ideas—compare textures with a lighter fruit pancake for contrast on different mornings by checking out a fluffy blueberry pancakes recipe.
At a Glance
- Prep Time: 10 minutes (including steeping the chai)
- Cook Time: 15–20 minutes (for about 12 pancakes)
- Total Time: 25–30 minutes
- Servings: 6 (about 2 pancakes per person)
- Difficulty Level: Easy / Beginner-friendly
Nutrition Highlights
Estimated nutrition per serving (one-sixth of the batch). These are approximate values calculated from ingredient averages and USDA FoodData Central entries; use them as a guideline and adjust for exact ingredients you use (for example, low-fat vs. whole buttermilk). For health guidance and recommended daily intakes, reputable sources include the USDA FoodData Central and Mayo Clinic.
Per serving (approximate)
- Calories: 395 kcal
- Protein: 12 g
- Carbohydrates: 50 g
- Fat: 17 g
- Fiber: 3–4 g
- Sugars: 15–18 g
- Sodium: ~350–500 mg (depends on salt and baking soda/powder)
Notes on these numbers:
- Values were estimated from common USDA food composition data for all-purpose flour, brown sugar, canned pumpkin, eggs, vegetable oil, and buttermilk. For precise tracking, weigh your ingredients and consult USDA FoodData Central or similar government databases.
- To reduce calories or fat, swap oil for applesauce (see variations) or use low-fat buttermilk; to increase protein, add a scoop of neutral-flavored protein powder or serve with Greek yogurt.
Why You’ll Love It
- Aroma & Taste: The layered spices of chai (cinnamon, cardamom, cloves, ginger) combined with pumpkin create a warm, nostalgic scent that turns a simple breakfast into an experience.
- Comfort & Seasonality: These pancakes are a shorthand for autumn and holiday mornings—perfect for slow weekends or when guests come over for brunch.
- Ease & Versatility: Made in one or two bowls with pantry staples, they’re simple enough for weekday breakfasts but special enough for celebrations.
- Family & Gathering Friendly: Kids and adults alike love them; they’re easy to customize with chocolate, nuts, or fruit to suit tastes and dietary needs.
Step-by-Step Instructions
Ingredients
- 2 teaspoons chai tea (or 2 chai tea bags), steeped in 1/4 cup hot water and cooled
- 2 cups (240 g) all-purpose flour
- 1/3 cup (67 g) brown sugar, packed
- 2 teaspoons baking soda
- 1 tablespoon baking powder
- 1 teaspoon ground nutmeg
- 2 tablespoons ground cinnamon
- 1 teaspoon salt
- 2 cups (480 ml) buttermilk
- 5 tablespoons (75 ml) vegetable oil
- 4 large eggs
- 2 cups (about 440–480 g) canned pumpkin purée
Optional add-ins: - 1/2 cup chocolate chips
- 1/2 cup dried cranberries or raisins
- 1/2 cup chopped pecans or walnuts
Substitutions
- Flour: use 1:1 gluten-free flour blend to make gluten-free pancakes (texture may vary).
- Oil: replace with melted coconut oil or applesauce (see variations) to reduce fat.
- Buttermilk: make a quick substitute with 2 cups milk + 2 tbsp lemon juice or vinegar (let sit 5 minutes).
- Eggs: for vegan option, use flax eggs (4 tbsp ground flaxseed + 12 tbsp water, chilled) and swap milk/buttermilk for plant-based milk with 2 tbsp vinegar.
Instructions
- Steep the chai: Place 2 teaspoons chai tea (or tea bags) in 1/4 cup hot water; steep 5 minutes, then remove bags/strain and set aside to cool.
- Preheat: Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Dry mix: In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
- Wet mix: In another bowl, whisk the steeped chai tea, buttermilk, oil, eggs, and pumpkin until smooth and uniform in color.
- Combine: Pour the wet mixture into the dry mixture and stir gently until just combined—small lumps are fine. Fold in any optional add-ins.
- Cook: Scoop about 1/4 cup of batter onto the hot skillet for each pancake. Cook 2–3 minutes until bubbles appear on the surface and edges look set. Flip and cook 1–2 minutes more until golden and cooked through.
- Keep warm and repeat: Stack finished pancakes on a warm plate and tent lightly with foil while you finish the batch.
- Serve: Top with butter, warm maple syrup, or your favorite toppings and serve immediately.
Practical tips
- Don’t overmix: Overworked batter gives tough pancakes. Stir until ingredients are just combined.
- Heat control: If pancakes brown too quickly before the center sets, reduce heat slightly.
- Doneness cue: Centers should spring back lightly and not look wet when pressed.
- Steeping chai: For a stronger chai flavor, increase steep time or use concentrated chai concentrate, but reduce added liquid slightly.
Best Pairings
- Classic: Melted butter and pure maple syrup—simple and timeless.
- Creamy: Dollop of Greek yogurt or mascarpone with a drizzle of honey for tang and richness.
- Fruity: Fresh berries or sautéed apples with a pinch of cinnamon add brightness.
- Crunch & contrast: Toasted pecans or candied walnuts for texture.
- Beverage pairings: A robust coffee, mild latte, or chai tea complements the spices.
- If you want a crunchy cinnamon-sugar finish inspired by another breakfast favorite, try serving these alongside lighter, crunchy churro-style pancakes for fun contrast.
Storage Instructions
- Room temperature: Best enjoyed fresh; leave covered at room temp for up to 1 day.
- Refrigerator: Store cooled pancakes in an airtight container for up to 4 days. Reheat gently in a skillet or microwave (cover with a damp paper towel to retain moisture).
- Freezer: Layer cooled pancakes between parchment paper in a freezer-safe bag or container. Freeze for up to 2 months. Reheat from frozen in a toaster oven or oven at 350°F (175°C) for 8–12 minutes, or thaw in the fridge overnight and rewarm.
Chef’s Advice
- Spice balance: Because cinnamon is strong, taste a tiny raw drop of batter (if using pasteurized eggs or just sample via heat) or rely on the measured amounts—adjust spices next time if you prefer stronger cardamom or ginger notes.
- Texture control: More pumpkin will make a denser pancake; more buttermilk will lighten it. If your batter feels too thick, add 1–2 tablespoons of milk at a time.
- Even cooking: Use a cast-iron skillet or heavy nonstick griddle for even heat distribution and a consistent golden crust.
- Make-ahead tip: Keep batter in the fridge up to 24 hours for convenience; bring to room temperature and stir gently before cooking.
Creative Twists
- Vegan Pumpkin-Chai Pancakes
- Use a gluten-free 1:1 flour blend (if desired), replace eggs with flax eggs (4 tbsp ground flaxseed + 12 tbsp water), use plant-based milk with 2 tbsp apple cider vinegar in place of buttermilk, and swap oil for melted coconut oil.
- Chocolate-Chai Pumpkin Pancakes
- Fold 1/2 cup dark chocolate chips into the batter and reduce brown sugar by 2 tbsp to balance sweetness. Top with whipped cream and shaved chocolate.
- Maple-Pecan Pumpkin Pancakes
- Fold toasted pecans into batter and serve with warm maple-bourbon pecan sauce (simmer maple syrup with a splash of bourbon, butter, and chopped pecans).
- Lighter Version
- Replace half the oil with unsweetened applesauce and use low-fat buttermilk to reduce calories and fat while keeping moistness.
Recipe Q&A
Q: Can I skip the chai tea and use dry spices instead?
A: Yes—substitute the 1/4 cup steeped tea with plain milk/buttermilk and add 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground ginger to the dry mix to mimic chai spice.
Q: My pancakes are flat and dense—what went wrong?
A: Likely causes: overmixing the batter, expired baking powder, or too much liquid. Mix until just combined and confirm your leavening agents are fresh.
Q: How can I make these gluten-free?
A: Use a commercial 1:1 gluten-free flour blend that contains xanthan gum; texture will be slightly different but still very tasty.
Q: Can I make the batter ahead for a brunch?
A: Yes. Store batter in the fridge up to 24 hours. Stir gently before scooping and cook as directed, but expect slightly less rise the next day—add a small pinch of baking powder if you want extra lift.
Conclusion
If you love the spice-forward warmth of chai and the comforting sweetness of pumpkin, these chai spiced pumpkin pancakes are a must-try—simple to make, richly aromatic, and endlessly adaptable for gatherings or quiet mornings. Share your stack photos, tips, or favorite variations and join the conversation on cozy breakfasts. For a similar one-bowl approach and inspiration, see this One-Bowl Pumpkin Chai Spice Pancakes, and if you want to explore pumpkin-spice in loaf form, check out this Chai Spiced Pumpkin Bread – Bowl of Delicious.
Print
Chai Spiced Pumpkin Pancakes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A warm stack of chai spiced pumpkin pancakes, perfect for cozy mornings with cinnamon, nutmeg, and a hint of chai aroma.
Ingredients
- 2 teaspoons chai tea (or 2 chai tea bags), steeped in 1/4 cup hot water and cooled
- 2 cups (240 g) all-purpose flour
- 1/3 cup (67 g) brown sugar, packed
- 2 teaspoons baking soda
- 1 tablespoon baking powder
- 1 teaspoon ground nutmeg
- 2 tablespoons ground cinnamon
- 1 teaspoon salt
- 2 cups (480 ml) buttermilk
- 5 tablespoons (75 ml) vegetable oil
- 4 large eggs
- 2 cups (about 440–480 g) canned pumpkin purée
- Optional add-ins: 1/2 cup chocolate chips, 1/2 cup dried cranberries or raisins, 1/2 cup chopped pecans or walnuts
Instructions
- Steep the chai: Place 2 teaspoons chai tea (or tea bags) in 1/4 cup hot water; steep for 5 minutes, then remove bags/strain and set aside to cool.
- Preheat: Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Dry mix: In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
- Wet mix: In another bowl, whisk the steeped chai tea, buttermilk, oil, eggs, and pumpkin until smooth and uniform in color.
- Combine: Pour the wet mixture into the dry mixture and stir gently until just combined—small lumps are fine. Fold in any optional add-ins.
- Cook: Scoop about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes until bubbles appear on the surface and edges look set. Flip and cook for 1-2 minutes more until golden and cooked through.
- Keep warm and repeat: Stack finished pancakes on a warm plate and tent lightly with foil while you finish the batch.
- Serve: Top with butter, warm maple syrup, or your favorite toppings and serve immediately.
Notes
To reduce calories or fat, swap oil for applesauce or use low-fat buttermilk. These pancakes are best enjoyed fresh but can be stored in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 17g
- Sodium: 425mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 150mg
