I still remember the first time I made Chai Spiced Pancakes—it was a chilly Saturday morning, and the smell of masala chai spices warming the cinnamon pancake batter completely changed my breakfast game. My friend had raved about this chai pancake recipe, insisting it was the perfect cozy crowd-pleaser, and she wasn’t wrong. That blend of fragrant spices in fluffy chai flavored pancakes made it feel like a little celebration on the plate. These aren’t your everyday pancakes; they carry warmth in every bite.
Since then, Chai Spiced Pancakes have found a regular spot on my weekend menu. Their inviting aroma fills the kitchen and invites everyone to the table—there’s something about those spiced breakfast pancakes that pulls people together, whether it’s a quiet morning or a casual breakfast gathering. From cozy mornings with family to brunches where everyone’s looking for something familiar but with a twist, this recipe just works. It’s simple enough for everyday cooking but special enough to share.
If you’re looking for a reliable, tasty way to upgrade your pancake routine without hunting for strange ingredients, this Chai Spiced Pancakes recipe is your answer. I’ve tested it repeatedly—which means I’m sharing the version that’s both delicious and do-able. Whether you’re new to spiced pancakes or a seasoned home cook wanting a fresh idea, I’ve got you covered. Let’s dive in and get those pans sizzling with some chai-flavored goodness.
What You’ll Need:
This Chai Spiced Pancakes recipe uses ingredients you probably already have—because good cooking shouldn’t require a special trip to the store.
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- Pinch of ground black pepper
- ¼ teaspoon salt
- 1 ¼ cups milk (any kind works)
- 1 large egg
- 3 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
No problem if you don’t have ground cardamom or cloves—I’ve swapped with a bit more cinnamon or even nutmeg during busy weeks, and it still makes those fluffy chai flavored pancakes taste fantastic.
You’ll find most of these spices in the regular spice aisle, which means no special store runs. This chai pancake recipe remains affordable because the spices are pantry staples. If you don’t have whole spices, ground versions work perfectly for this cinnamon pancake batter.
For a quick prep trick, I mix all the dry ingredients ahead of time and keep that in an airtight container. It saves me time on busy mornings. If you find yourself with leftover batter, you can store it in the fridge for up to 24 hours—just give it a gentle stir before cooking.
My secret is adding a touch more vanilla extract than usual. It plays beautifully with the masala chai spices and helps the flavors shine.
Let’s Cook It Together!
Making Chai Spiced Pancakes at home is straightforward and rewarding. From start to finish, this recipe takes me about 25 minutes, and it fills the kitchen with an irresistible smell of warming spices.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, cardamom, cloves, black pepper, and salt. This dry mix forms the base of your chai pancake recipe, giving those spiced breakfast pancakes their signature warmth.
- In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Make sure the butter is slightly cooled so it doesn’t scramble the egg when mixed.
- Pour the wet ingredients into the dry mix and stir gently. Don’t overmix here—lumps are fine! Over-stirring can make your fluffy chai flavored pancakes dense instead of tender.
- Let the batter rest for 5 minutes. This little pause helps the baking powder activate and the spices bloom, which means better texture and flavor.
- Heat a non-stick or cast-iron skillet over medium heat. Add a small knob of butter, swirling it around to coat the surface.
- Use about ¼ cup of batter per pancake. Pour gently into the pan, and wait until you see bubbles breaking on the surface and edges looking set before flipping—usually about 2-3 minutes.
- Flip carefully and cook another 2 minutes until golden brown and cooked through. If your Chai Spiced Pancakes look pale or soggy, your pan might be too cool—just increase the heat slightly next round.
- Repeat with remaining batter, adding butter as needed to prevent sticking.
While your pancakes cook, I like to prepare simple toppings and coffee or chai tea. Multitasking in the kitchen makes breakfast feel complete without rushing.
These pancakes always bring a smile when they hit the table. If you want to try a twist, I’ve seen other home cooks add a mashed banana into the batter for a natural sweetness boost—a nice riff called Banana Chai Spice Pancakes.
How to Serve & Enjoy It!
This Chai Spiced Pancakes dish shines when served simply with a drizzle of maple syrup and a pat of butter. The spices in the pancake provide plenty of flavor, so I usually keep toppings clean and classic.
I also love pairing these spiced breakfast pancakes with crisp apple slices or a dollop of yogurt on the side. The tangy creaminess balances the warm masala chai spices without overwhelming them.
For a festive touch, try stirring in some chopped toasted nuts or raisins to the batter. They add a pleasant texture that guests often notice.
These pancakes work beautifully for weekend brunches, holiday breakfasts, or anytime you want something a little special. Serving them alongside a simple chai tea drink completes the experience, making the breakfast feel thoughtfully pulled together.
Leftovers? Reheat gently in a dry skillet or toaster. They hold up well and can be a quick breakfast or snack. Bonus tip: Spread a little cream cheese and a sprinkle of cinnamon on cold leftover pancakes. It’s a cozy flavor surprise.
If you enjoy this Chai Spiced Pancakes recipe, you might also like my Pumpkin Spice Pancakes or Ginger Spiced Apple Holiday Bake—both are crowd-pleasers with a similar warm spice profile.
Your Questions Answered
Here are some of the top questions I hear about making Chai Spiced Pancakes at home:
- Can I make this Chai Spiced Pancakes ahead of time?
Absolutely. You can mix the dry ingredients and wet ingredients separately the night before, then combine and cook the next morning. Leftover cooked pancakes store well in the fridge for up to 3 days. - What’s the best substitute for milk in this chai pancake recipe?
Use any plant-based milk like almond, oat, or soy milk to keep it dairy-free. They all work fine for this cinnamon pancake batter. - How do I adjust this recipe for more or fewer servings?
Easy! Just scale all ingredients up or down. For small batches, halve the recipe. It holds up well with simple math. - Can I make my Chai Spiced Pancakes vegan?
Yes. Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a non-dairy butter alternative. I love this version when making a vegan breakfast spread. - What if I don’t have all the spices?
No problem. Cinnamon and ginger are the must-haves. You can skip cardamom, cloves, or black pepper if needed—it’ll still taste great. - Why are my pancakes not fluffy?
Make sure your baking powder is fresh, and don’t overmix the batter. Let the batter rest before cooking to help them rise well. - Can I add mix-ins?
Yes! Try adding chopped nuts, banana slices, or even chocolate chips for variation.
For more ideas around spiced pancakes, give this vegan Earl Gray Chai Pancakes recipe a look. It’s a nice alternative for those wanting a plant-based approach.
Final Thoughts
Chai Spiced Pancakes have truly earned a special place in my recipe box. Their balance of warm masala chai spices and tender, fluffy texture means they’re never just “pancakes”—they’re a treat that feels both familiar and new.
My Best Chai Spiced Pancakes Tips:
– Use fresh baking powder for best rise and fluffiness.
– Don’t skip the rest time for the batter—it really matters.
– A little extra vanilla extract makes the spices pop beautifully.
I’ve tested versions with extra cinnamon, vegan alternatives, and even banana additions. The classic recipe remains the most requested, but that banana chai version adds a lovely twist.
If you’re searching for reliable recipes that bring flavor and warmth without fuss, this Chai Spiced Pancakes recipe is a winner. Make it your own by adjusting spices to suit your taste and enjoy the goodness it brings to your table.
For more cozy recipes that pair well, check out my Chai Cinnamon Rolls. And if you want to read even more about Chai Spiced Pancakes from fellow cooks, don’t miss this great resource from Chai Spiced Pancakes.
Trust me—once you make these spiced breakfast pancakes, you’ll wonder why you waited so long. Happy cooking, fellow home cooks!
Chai Spiced Pancakes
Fluffy pancakes infused with warm chai spices, perfect for a cozy breakfast or brunch that delights with every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, and all the chai spices until well combined.
- In another bowl, whisk the milk, egg, melted butter, and vanilla extract together.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2 minutes or until golden brown and cooked through.
- Serve warm with maple syrup, yogurt, or your favorite toppings.
Notes
For an extra flavor boost, add a splash of chai tea concentrate to the batter or top with spiced caramelized apples.