Description
These Chai Spiced Pumpkin Pancakes blend warm spices and rich pumpkin purée into fluffy, tender pancakes perfect for a cozy breakfast or brunch. Enhanced with the nutty crunch of pecans and a drizzle of sweet maple syrup, this recipe offers an irresistible autumnal twist on classic pancakes.
Ingredients
Scale
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
Instructions
- Mix 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. Stir these ingredients well and set the bowl aside.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted unsalted butter, vanilla extract, and pumpkin purée until fully incorporated and smooth.
- Make the Batter: Pour the wet ingredients into the bowl with dry ingredients. Stir gently until the batter is just combined; it will be a bit thick. Avoid overmixing to keep the pancakes tender.
- Heat the Skillet: Preheat a medium skillet over medium heat and lightly coat it with cooking spray or a small amount of butter.
- Cook the Pancakes: Using a 1/4 cup measure, pour batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2–3 minutes. Flip carefully and cook the other side for an additional 2–3 minutes until golden brown and cooked through.
- Serve: Transfer the cooked pancakes to a serving plate. Top each stack with the pecans and drizzle generously with maple syrup. Serve immediately for best flavor and texture.
Notes
- For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice, and use vegan butter.
- Toasting pecans before topping amplifies their flavor.
- You can keep cooked pancakes warm in a low oven (200°F/93°C) while finishing the batch.
- These pancakes freeze well; reheat in a toaster or microwave for a quick breakfast.
- Adjust spices to taste if you prefer a milder or stronger chai flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: pumpkin pancakes, chai spices, autumn breakfast, pecans, maple syrup, fluffy pancakes, fall recipe
