Dessert

Chai Spiced Pumpkin Pancakes Recipe

ByJack Voss December 16, 2025December 16, 2025

Introduction

These Chai Spiced Pumpkin Pancakes bring together warm autumn spices and rich pumpkin puree for a cozy breakfast treat. Perfectly fluffy with a hint of chai, they’re an inviting way to start your day during cooler months.

A white plate holds five thick, round pumpkin pancakes stacked slightly overlapping each other. The pancakes are golden yellow with browned spots on their surfaces, showing a soft, fluffy texture. Each pancake is topped with one or two pecan halves, dark brown with a textured surface. Around the plate, on the white marbled surface, a few scattered pecans, brown cinnamon sticks, and star anise are visible. To the right, there is a white pumpkin with a rough stem, and above the plate, a white egg carton holds six brown eggs. In the top left corner, out-of-focus autumn leaves add warm orange and red tones to the scene. photo taken with an iphone --ar 4:5 --v 7

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

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 this dry mixture aside.
Step 2: In another bowl, whisk together the buttermilk, eggs, melted unsalted butter, vanilla extract, and pumpkin purée until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be slightly thick—avoid overmixing to keep pancakes tender.
Step 4: Heat a medium skillet over medium heat and lightly coat with cooking spray or butter.
Step 5: Using a 1/4 cup measure, pour batter onto the skillet. Cook until bubbles appear on the surface, then carefully flip and cook for another 2-3 minutes until golden and cooked through.
Step 6: Transfer pancakes to a plate and top with maple syrup and pecans before serving.

Tips & Variations

For extra flavor, toast the pecans lightly in a dry pan before adding them on top.
Substitute buttermilk with a mixture of milk and lemon juice or vinegar if you don’t have buttermilk on hand.
Try adding a pinch of ground cloves or star anise to deepen the chai spice profile.
Use gluten-free flour blend to make the recipe gluten-free.

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. You can also freeze pancakes between sheets of parchment paper in a freezer bag for up to 2 months; reheat directly from frozen.

How to Serve

A white plate holds a stack of five pumpkin-colored pancakes with a light and fluffy texture, showing varying shades of golden brown on their surfaces. The pancakes are arranged in a slightly overlapping manner, some topped with whole pecans that add a rich brown accent. Around the plate, a few loose pecans are scattered on a white marbled surface. Nearby, six brown eggs rest in a white egg tray, while a large white pumpkin sits beside the plate with its green-brown stem facing outward. In the foreground, two cinnamon sticks lie horizontally, enhancing the autumn feel of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter fresh for fluffy pancakes, but you can make it an hour ahead and keep it refrigerated. Stir gently before cooking to recombine.