On the rare mornings that Pat and I can sleep in and have a lazy morning together, we always try to make breakfast. Cooking is one of my favorite things to do with Pat, and making these flavorful chai pancakes was no exception. Topped with berry compote, we had no trouble finishing the entire stack you see here! Luckily one of our other favorite things to do together is to be active. We topped our breakfast off with a bike ride to the ocean and a run with Maddie on the beach. It’s all about balance, my friends!
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PrintChai Pancakes with Berry Compote
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
For the berry compote:
- 3 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 2 tablespoons lemon juice
- 3 cups fresh or frozen mixed berries of your choice, about 3/4 pounds
For the chai pancakes:
- 1 1/3 cups milk
- 2 teaspoons apple cider vinegar
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- Pinch of sea salt
- 1 tablespoon instant espresso powder or finely ground coffee or 1 teaspoon coffee extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- Pinch of ground gloves
- 2 tablespoon maple syrup
- 1 tablespoon canola or vegetable oil + extra for cooking pancakes
- 1 teaspoon vanilla
Instructions
Make the fruit compote:
- Melt the butter in a saucepan over medium heat. Add the brown sugar and lemon juice and stir until just dissolved.
- Add the berries and cook, tossing gently, until berries are warm and juices begin to be released, 3 to 5 minutes. Serve warm or at room temp.
Make the chai pancakes:
- Combine the milk and vinegar in a small bowl, stir lightly and set aside to curdle for at least 5 minutes.
- Combine the dry ingredients (flour, baking powder, baking soda, salt, coffee and spices) in a large bowl. Add the curdled milk, maple syrup, oil and vanilla, stirring until just combined.
- Heat the oil in a large skillet over medium heat. Drop 1/3 c. of pancake batter into the pan and cook about 1 to 1 1/2 minutes per side, or until bubbles for on the surface. Flip and cook for another minute. Repeat with remaining batter. I like to keep the pancakes between two plates in a warm oven while I’m making the whole batch.
- Serve with berry compote and maple syrup.
Notes
Inspired by The First Mess
Keywords: Pancakes, Chai, Breakfast, Best, Unique
This is just mouth-watering! I’m completely addicted to chai tea, so I’m super excited to give this a try! I’ve been seeing more “tea” flavored recipes lately — have you ever tried Earl Grey cookies? I’ve been curious to try them out!
I haven’t, but I have a ton more tea recipes pinned on my “To Make” list!
I don’t think I’ve ever had a chai pancake before and these look faceplant worthy! yum!
“Faceplant worthy” – I love that! They are definitely Faceplant worthy.