Home Breakfast & BrunchFluffy Cinnamon-Chai Pancakes with Honey Yogurt
Breakfast & BrunchKid-FriendlyQuick & Easy (30-Min)Vegetarian

Fluffy Cinnamon-Chai Pancakes with Honey Yogurt

by Linda
written by Linda
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These fluffy cinnamon-chai pancakes bring a delightful warmth to your breakfast table, perfect for cozy mornings or weekend brunches. Infused with aromatic chai spices, they create a unique flavor profile that pairs beautifully with sweet, creamy honey yogurt.

With a perfect balance of spices and sweetness, these pancakes are not just tasty but also a feast for the eyes, making them a wonderful addition to any morning routine. Serve them fresh off the griddle and enjoy the comforting aroma wafting through your kitchen!

Fluffy Cinnamon-Chai Pancakes with Honey Yogurt

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 320 calories 10g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

FOR THE HONEY YOGURT

  • 1 cup plain yogurt
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, spices, and salt until well combined.
  2. In another bowl, mix buttermilk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
  5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
  6. For the honey yogurt, combine yogurt, honey, and vanilla extract in a bowl and mix until smooth.
  7. Serve the pancakes warm, drizzled with honey yogurt and a sprinkle of cinnamon on top.

Notes

For a richer flavor, try adding a dash of nutmeg to the pancake batter.

For lighter pancakes, be careful not to overmix the batter; a few lumps are perfectly fine. You can also use buttermilk instead of regular milk for extra fluffiness.

To make these pancakes vegan, substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based yogurt. Store leftovers in an airtight container in the refrigerator for up to three days; reheat on a skillet for best results.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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