Chai Spiced Pumpkin Pancakes

Recipe by: Abirami Gunasekaran

Perfect breakfast for holiday season, fluffy pumpkin pancakes packed with amazing chai flavors; cinnamon, ginger, nutmeg, cardamom.

Make This Recipe

1 ½ cups all-purpose flour

2 tbsp brown sugar

2 tsp baking powder

1/2 tsp salt

¼ tsp ground ginger

¼ tsp ground cardamom

¼ tsp ground nutmeg

¼ tsp ground cinnamon

1 cup buttermilk at room temperature

2 Eggland's Best eggs at room temperature

2 tbsp unsalted melted butter

1 tsp vanilla extract

1/2 cup canned pumpkin puree

1/2 cup pecans, to serve

2 tbsp maple syrup, to serve

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In a large bowl, combine the dry ingredients together flour, brown sugar, baking powder, salt, ginger, cardamom, nutmeg and cinnamon. Set aside.
In another bowl, whisk together buttermilk, egg, melted butter, vanilla, and pumpkin puree. Add the wet ingredients to dry ingredients and stir until well combined. The pancake batter will be a little thick, don’t over mix the batter.
Heat a medium skillet and coat with cooking spray.
Using ¼ cup pour the batter and cook the pancake on a medium flame. Once the bubbles form, flip the pancake to the next side carefully and cook for another 2-3 minutes.
Transfer the cooked pancakes to a serving plate and top it with pecans and maple syrup.