easy dairy-free recipe

JUMP TO RECIPE

(Discloser: Inspiration Apron is reader supported. I may earn an affiliate commission by any purchase made by clicking links in this post. Thank you for supporting the brands that keep Inspiration Apron running!)

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!

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

Optional maple chai glaze ingredients

How to make pumpkin chai pancakes

Instructions

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

Enjoy!

🧡Julie