Pumpkin Chai Spice Pancakes
easy dairy-free recipe
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Fall breakfast idea for pumpkin chai spice pancakes with an optional maple chai glaze and toasted pecans.
Fall Breakfast idea
As the leaves start to change and the weather cools down, the taste of fall is in the air. And what better way to start your day than with a warm and delicious breakfast? Imagine sinking your teeth into thick and flavorful pumpkin chai spice pancakes, complete with an optional maple chai glaze and toasted pecans. My inspiration struck for adding a chai twist to my normal pumpkin pancakes while grocery shopping one day and I came across some Tazo chai tea concentrate and they also had some pumpkin latte concentrate. So after a little experimenting I made this irresistible pancake recipe that will be on repeat for me!
Thick and flavorful pumpkin chai spice pancakes recipe for a delicious and filling fall breakfast idea.
This mouthwatering pancake recipe is also dairy-free, making it a perfect choice for those with dietary restrictions like me. Note: I am lactose intolerant and made this with canned coconut milk, but if you choose to substitute with real dairy, buttermilk is the best choice. Get ready for a breakfast experience that will leave your taste buds dancing with delight.
Let’s begin!
Ingredients for pumpkin chai pancakes
1 1/2 cups all purpose flour
3 tsp baking powder
2 tbsp light brown sugar, packed
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/4 cup Tazo Classic Chai Latte concentrate (or Pumpkin spice latte concentrate)
2/3 cup canned coconut milk (full-fat)
1 cup pure pumpkin puree
2 large eggs
1 tsp vanilla extract
Note: If you cannot find the Tazo chai latte concentrate, you can brew and cool your own chai tea from tea bags. Make it strong though, use only 4-6 oz and steep for at least 8 minutes.
Optional maple chai glaze ingredients
1 cup powdered sugar
1 tbsp pure maple syrup
1 tbsp Tazo classic chai tea concentrate (or strong brewed chai tea)
How to make pumpkin chai pancakes
Instructions
In a large bowl, whisk together flour, baking powder, sugar, salt, cinnamon and pumpkin pie spice.
In a separate medium bowl, mix together remaining pancakes ingredients: chai concentrate, coconut milk, pumpkin, eggs and vanilla extract.
Add wet batter to dry ingredients bowl and mix together with a fork just until no dry ingredients remain. (Do not overmix!)
To cook, grease or butter a large skillet or griddle and heat to medium temperature. Pour 1/4 cup batter at a time and cook first side until small bubbles appear on edges, then flip and cook other side about one minute longer or until when pressed in middle, bounces back.
Note: I can usually fit only 3 pancakes at a time in my large skillet.
How to keep pancakes warm in oven
If you don’t have a large griddle and would like to be able to serve all pancakes at the same time, you can keep them warm in a preheated oven: Before cooking, preheat your oven to 200℉ and add them when done to a sheet pan. That is a low enough temperature that they should not continue to bake but keep them warm until ready to serve.
How to make maple chai glaze
Add all glaze ingredients in a small bowl and briskly stir with a fork until smooth. Garnish pancakes with toasted or fresh pecans and drizzle with glaze before serving.
These pumpkin chai pancakes are perfectly spiced and full of pumpkin flavor. You will be eating your veggies for breakfast!
You know what the perfect drink would be along side the pumpkin pancakes, a homemade pumpkin spice latte! My recipe is very easy to make and made with real pumpkin. Click HERE for the easy recipe.
Enjoy!
🧡Julie
Pumpkin Chai Spice Pancakes recipe
Ingredients
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, salt, cinnamon and pumpkin pie spice.
- In a separate medium bowl, mix together remaining pancakes ingredients: chai concentrate, coconut milk, pumpkin, eggs and vanilla extract.
- Add wet batter to dry ingredients bowl and mix together with a fork just until no dry ingredients remain. (Do not overmix!)
- To cook, grease or butter a large skillet or griddle and heat to medium temperature. Pour 1/4 cup batter at a time and cook first side until small bubbles appear on edges, then flip and cook other side about one minute longer or until when pressed in middle, bounces back.
- Add all glaze ingredients in a small bowl and briskly stir with a fork until smooth. Garnish pancakes with toasted or fresh pecans and drizzle with glaze before serving.
Notes
How to keep pancakes warm before serving: If you don’t have a large griddle and would like to be able to serve all pancakes at the same time, you can keep them warm in a preheated oven: Before cooking, preheat your oven to 200℉ and add them when done to a sheet pan. That is a low enough temperature that they should not continue to bake but keep them warm until ready to serve.
Note: I used dairy-free products because I am lactose intolerant, but feel free to substitute with real dairy ingredients in equal amounts, if desired. For the coconut milk, I would recommend substituting buttermilk.
Nutrition Facts
Calories
184Fat (grams)
4 gSat. Fat (grams)
2 gCarbs (grams)
29 gFiber (grams)
2 gNet carbs
27 gSugar (grams)
17 gProtein (grams)
4 gSodium (milligrams)
268 mgNutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information. Per pancake.
