Project Description

Vanilla Chai Pancakes by Not Your Momma's Cookie

Hello, I’m Jennifer, and I’m a spice addict.

“Hi, Jennifer.”

Not just any spices. The delightfully fresh and amazing spices from a little place called Penzey’s. I had some of their spices on my Christmas list. That’s not weird, right?


I’m going to go with no, not weird at all.

The closest Penzey’s is about an hour away for me, which is probably best for my wallet. But, I had a gift card form Christmas, so I had been itching to go spend it. The experience is always the same.

I walk in and it smells like the warm, aromatic spices like nutmeg and cloves. One of the workers asks if I’m looking for anything in particular and I say that I’m just browsing. Which is what I do…for about an hour. I circle the entire store several times like a vulture. I refuse to spend much more than my gift card, so I have to make absolutely sure I see every spice before I make the heart-wrenching decision of which ones to buy. Finally, I begin to fill my cart – some new, unique things (like powdered lemon peel and cake spice) and some baking things that I always need (vanilla extract and flaked sea salt). I would normally grab some cinnamon, but I currently have three different varieties at home, so I think I’m good. Cinnamon overload, anyone?

So, to use up some of the super yummy spices I acquired, I made vanilla chai pancakes. They are sweet and spicy and perfect with a number of toppings – from maple syrup to a simple, vanilla custard sauce (I used this one).

Vanilla Chai Pancakes

Recipe Type: Breakfast
Author: Jennifer
Spicy and delicious vanilla chai pancakes.
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ginger
  • 1/8 teaspoon allspice
  • Pinch of black pepper
  • 2 eggs
  • 1 1/4 cups buttermilk
  • 3 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  1. Grease griddle and preheat to 325 degrees.
  2. Whisk together flour, baking powder, spices, and salt. Set aside.
  3. Beat together the eggs, buttermilk, sugar, butter, and vanilla extract for 1-2 minutes on medium speed. Whisk the dry ingredients into the buttermilk mixture until large lumps are gone (some small lumps are fine). Allow the batter to rest for 30 minutes, if possible.
  4. Drop 1/4 cups of batter onto preheated griddle. Cook until sides of pancakes are dry and bubbles break on the surface. Flip and cook until brown. Makes 12 pancakes.
Base recipe adapted from King Arthur Flour.

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