Pumpkin Chai Pancakes
Pumpkin Chai Pancakes
▹2 cups all purpose flour
▹1/2 cup white sugar
▹3 tsp baking powder
▹1 tsp baking soda
▹1 tsp salt
▹2 cups buttermilk
▹2 large eggs
▹2 tbsp melted butter
𝗠𝗲𝘁𝗵𝗼𝗱
Prepare the tea by steeping it in boiled buttermilk for 30 minutes. Strain/remove tea and allow buttermilk to cool.
In a large bowl, sift together dry ingredients. Whisk in tea steeped buttermilk, eggs, and melted butter. There is beauty in imperfection, so don’t over whisk. Some bumps are okay.
Heat a large pan, and brush with butter or vegetable oil (as desired). Spoon 1/3 cup batter at a time and flip when they start to bubble.
Delicious au naturel, or you can top with butter, maple syrup, fruit, etc.
Bon Appétit
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