Chai Spiced Pumpkin Pancakes Recipe

Introduction

Chai Spiced Pumpkin Pancakes are a cozy twist on a breakfast classic, blending warm spices with rich pumpkin flavor. Perfect for crisp mornings, these fluffy pancakes come topped with crunchy pecans and sweet maple syrup for a comforting start to your day.

Ingredients

• 2 Organic Eggs
• 1 1/2 cups All-Purpose Flour
• 2 tablespoons Brown Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground Ginger
• 1/4 teaspoon Ground Cardamom
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Cinnamon
• 1 cup Buttermilk
• 2 tablespoons Unsalted Butter
• 1 teaspoon Vanilla Extract
• 1/2 cup 100% Pumpkin Purée
• 1/2 cup Pecans
• 2 tablespoons Maple Syrup

Instructions

1. Step 1: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, salt, ground ginger, ground cardamom, ground nutmeg, and ground cinnamon. Set aside.
2. Step 2: In another bowl, whisk together the buttermilk, eggs, melted unsalted butter, vanilla extract, and pumpkin purée. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick; avoid over mixing.
3. Step 3: Heat a medium skillet over medium heat and lightly coat with cooking spray or butter.
4. Step 4: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then carefully flip and cook for another 2 to 3 minutes until golden brown.
5. Step 5: Transfer cooked pancakes to a serving plate. Top with maple syrup and sprinkle with pecans before serving.

Tips & Variations

• For a dairy-free option, substitute almond milk and coconut oil for buttermilk and butter.
• Add a pinch of cloves or allspice to enhance the chai spice flavor.
• Swap pecans for walnuts or toasted pumpkin seeds for a different crunch.
• If pumpkin purée is not available, canned pumpkin works just as well.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. For longer storage, freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes vegan?

Yes, you can replace eggs with flax eggs, use plant-based milk instead of buttermilk, and swap butter for a vegan alternative to make these pancakes vegan-friendly.

What’s the best way to keep pancakes fluffy?

Avoid over mixing the batter; a few lumps are fine. Also, cook pancakes on medium heat to ensure they cook evenly without burning on the outside.

Chai Spiced Pumpkin Pancakes Recipe

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★★★★★

4.6 from 143 reviews

• Author: Sophie
• Total Time: 25 minutes
• Yield: 8 pancakes (serves 4) 1x
• Diet: Vegetarian

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Description

Delight in these cozy Chai Spiced Pumpkin Pancakes, a perfect blend of warm spices and seasonal pumpkin that make a comforting breakfast or brunch treat. Fluffy and flavorful, they’re topped with crunchy pecans and sweet maple syrup for an irresistible start to your day.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups All-Purpose Flour
• 2 tablespoons Brown Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground Ginger
• 1/4 teaspoon Ground Cardamom
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Cinnamon

Wet Ingredients

• 1 cup Buttermilk
• 2 Organic Eggs
• 2 tablespoons Unsalted Butter, melted
• 1 teaspoon Vanilla Extract
• 1/2 cup 100% Pumpkin Purée

Toppings

• 1/2 cup Pecans
• 2 tablespoons Maple Syrup

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Instructions

1. Prepare Dry Ingredients: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, salt, ground ginger, ground cardamom, ground nutmeg, and ground cinnamon. Mix well and set aside.
2. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted unsalted butter, vanilla extract, and pumpkin purée until smooth and well blended.
3. Combine Batter: Add the wet ingredients to the bowl of dry ingredients and stir gently until just combined. The batter will be slightly thick; avoid overmixing to keep pancakes tender.
4. Heat Skillet: Place a medium skillet over medium heat and lightly coat it with cooking spray or a bit of butter to prevent sticking.
5. Cook Pancakes: Using a 1/4 cup measuring cup, pour batter onto the skillet. Cook on medium flame until bubbles form on the surface and edges look set, about 2-3 minutes. Carefully flip and cook the other side for 2-3 minutes more until golden brown.
6. Serve: Transfer cooked pancakes to a serving plate. Top generously with pecans and drizzle with maple syrup. Serve warm and enjoy.

Notes

• Use fresh pumpkin purée for the best flavor; canned pumpkin purée works as well.
• Do not overmix the batter to ensure fluffy pancakes.
• Adjust spices according to your preference for chai seasoning intensity.
• If desired, substitute pecans with walnuts or your preferred nuts.
• Butter the skillet lightly if not using cooking spray to avoid sticking.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: pumpkin pancakes, chai spice pancakes, autumn breakfast, pumpkin purée recipe, pecan maple pancakes