Breakfast & Brunch Quick & Easy (30-Min)Vegetarian

Chai-Spiced Soufflé Pancakes with Honey Drizzle

Name: Chai-Spiced Soufflé Pancakes with Honey Drizzle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2-3
Cuisine: American
Ingredients: INGREDIENTS; 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground ginger; 3 large eggs, separated; 1 cup buttermilk; 1 teaspoon vanilla extract; 2 tablespoons melted butter; Honey, for drizzling

by Linda September 25, 2026

written by Linda September 25, 2026

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Transform your breakfast experience with these Chai-Spiced Soufflé Pancakes, light and airy, perfectly capturing the warm notes of traditional chai. Made with a blend of spices like cardamom, cinnamon, and ginger, these pancakes not only look stunning but also deliver a delightful flavor with every bite.

The secret to their fluffiness lies in the whipped egg whites, giving them a delightful soufflé-like texture. Topped with a golden honey drizzle, these pancakes are sure to impress anyone at your breakfast table.

Chai-Spiced Soufflé Pancakes with Honey Drizzle

Serves: 2-3 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 320 calories 10g fat

Rating: 5.0/5

( 1 voted )

Ingredients

INGREDIENTS

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
3 large eggs, separated
1 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons melted butter
Honey, for drizzling

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, cardamom, and ginger.
In another bowl, beat egg yolks, buttermilk, vanilla, and melted butter until well combined.
Gradually add the wet mixture to the dry ingredients and stir until just combined.
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold the egg whites into the batter, taking care not to deflate them.
Preheat a non-stick skillet over medium-low heat and lightly grease it with butter.
Scoop a generous amount of batter onto the skillet, using about 1/4 cup for each pancake.
Cook until bubbles form on the surface and the edges look set, about 3-4 minutes, then carefully flip and cook for another 2-3 minutes until golden brown.
Serve warm with a generous drizzle of honey. Enjoy!

Notes

Tip: For a more intense flavor, steep chai tea bags in the buttermilk for 10 minutes before using it in the recipe.

To achieve the perfect soufflé texture, make sure to gently fold in the whipped egg whites without deflating them. If you’re short on time, you can substitute the chai spices with a premade chai spice blend.

These pancakes pair beautifully with fresh fruits like berries or a dollop of yogurt for extra creaminess. Leftover pancakes can be stored in the fridge for up to 2 days; simply reheat them in a toaster oven for that just-made feel.

breakfast chai honey pancakes soufflé

Linda

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

Chai-Spiced Soufflé Pancakes with Honey Drizzle

Chai-Spiced Soufflé Pancakes with Honey Drizzle

Ingredients

Instructions

Notes

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