It’s no secret that I love chai spice anything. Pancakes and I have a long history together and the only update I ever make to my classic recipe is adding spices for whatever season it currently is. I love chai in the fall and winter and these pancakes always make me smile. These pancakes are very warm and spicy.

Serves 4 people

Prep Time: 15 Minutes

Cook Time: 5 Minutes

Total Time: 25 Minutes

Ingredients:

2 Cups (240g) All Purpose Flour

6 Tbs (75g) Granulated Sugar

2 Tsp (8g) Baking Powder

1 ½ Tsp (6g) Baking Soda

½ Tsp (2g) Salt

1 ¼ Tsp (5g) Cinnamon

1 Tsp (4g) Ginger

1 Tsp (4g) Cardamom

½ Tsp (2g) Nutmeg

½ Tsp (2g) Cloves

2 Cups (480mL) Buttermilk

2 Large Eggs

6 tbs (90mL) Vegetable Oil

2 Tsp (8g) Vanilla Extract

1 Tsp (4g) Orange Zest

Directions:

1.     In a bowl, whisk together all the dry ingredients, and in a separate bowl or large liquid measuring cup, whisk together all the wet ingredients. Add the wet mixture to the dry and gently whisk until the batter barely comes together. It will be lumpy. Cover with plastic and chill for 10 minutes.

2.     Preheat a griddle to 350 Degrees F (180C) or heat a large skillet over medium heat with 1 ½ tsp butter in it. Use ¼ Cup of batter per pancake and cook for around 2 minutes, or until bubbles appear on the surfaces of the pancakes. Flip and cook for another 2 minutes or until golden brown on both sides. Top with maple syrup and enjoy.

-You can make this batter up to a day in advance and just keep it covered with plastic wrap in the fridge!