Looking for the perfect fall breakfast that’s both allergen-friendly and delicious? Fall mornings just became a little sweeter with these Gluten & Dairy-Free Pumpkin Chai Pancakes!
Perfectly fluffy and packed with warm spices, these pancakes are a cozy treat that everyone can enjoy. Drizzled with homemade chai syrup and lightly spiced with cinnamon, they offer a delightful start to your day while being kind to dietary restrictions. Whether you’re stacking them high for a weekend brunch or enjoying a simple morning meal, these pancakes are sure to add a touch of autumnal magic to your breakfast routine. Who’s ready to dive into a stack of these pumpkin-chai delights?
The Inspiration
My mom’s pumpkin bread has always been a fall favorite in our house, and it’s where my love for pumpkin began. The warm, comforting aroma of her baking has stayed with me, making pumpkin a seasonal staple I crave every year. Recently, I had a serious hankering for pumpkin pancakes and knew I wanted to develop a recipe that would be both delicious and allergen-friendly. These Gluten & Dairy-Free Pumpkin Chai Pancakes fit the bill perfectly, allowing me (and you) to enjoy the pumpkin goodness without any worries.
I was thrilled with how these pancakes turned out, especially since Jeff, who’s notoriously picky, gave them his stamp of approval. I used my Homemade Chai Simple Syrup (Click Here for the recipe) both in the pancake batter and drizzled on top, and the result was nothing short of amazing. They are some of the best pancakes I’ve ever tasted, and I’ve been snacking on them all day long. I even whipped up a second batch to keep up with my cravings!
Kitchenware you’ll need:
- Mixing Bowls: Use a mixing bowl to combine all your ingredients until they’re well blended!
- Whisk: A whisk is perfect for achieving a smooth, lump-free pancake batter.
- Pan: For cooking them up!
- Measuring Cup: I love adding the pancake mixture to a measuring cup so it’s easy to pour into the pan.
Step by Step Directions:
- Sift and Combine Dry Ingredients:
Start by sifting 1 1/3 cups of flour into a mixing bowl. Add 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1/8 cup granulated sugar, and 1 tsp cinnamon. Whisk the dry ingredients together until evenly mixed. - Mix Wet Ingredients:
In a separate bowl, whisk together 1 cup of pumpkin puree, 1 cup of unsweetened oat milk (I like the Elmhurst brand), 1 tsp vanilla extract, 2 eggs, 2 tbsp canola oil, 3 tbsp chai syrup and 1 tbsp maple syrup. - Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix. The batter should be smooth with a few lumps. - Prepare the Pan:
Lightly spray a non-stick pan with canola oil and heat it over medium-low heat for at least 2 minutes. This ensures your pancakes cook evenly and don’t stick to the pan. - Pour the Pancake Batter:
Transfer the pancake batter into a large measuring cup for easy pouring. Pour the batter into the pan, forming circles about 4-5 inches in diameter. Avoid overcrowding the pan to ensure even cooking. - Cook the Pancakes:
Cook each pancake for 2-3 minutes until bubbles form on the surface. Flip the pancake and cook for another 2-3 minutes on the other side until golden brown. - Serve and Enjoy:
Remove the pancakes from the pan and let them cool slightly. Top with a drizzle of chai syrup and a sprinkle of cinnamon for extra flavor. Serve warm and enjoy a delicious, allergen-friendly breakfast!
These Gluten & Dairy-Free Pumpkin Chai Pancakes are perfect for a cozy fall morning. They’re light, fluffy, and bursting with warm spices—ideal for a comforting start to your day.
Serving Suggestions
Here are some delicious ideas for what to serve with your Gluten & Dairy-Free Pumpkin Chai Pancakes:
Fresh Fruit:
Serve with a side of fresh fruit like sliced apples, berries, or bananas for a light and refreshing contrast to the warm spices of the pancakes.
Maple Syrup:
Enhance the flavor with a drizzle of pure maple syrup, which complements the pumpkin and chai spices perfectly.
Greek Yogurt:
A dollop of dairy-free Greek yogurt adds a creamy texture and a slight tang that pairs well with the sweetness of the pancakes.
Sautéed Apples:
Top with sautéed cinnamon apples for an extra layer of flavor and a warm, comforting addition.
Seed Butters:
Spread a layer of pumpkin or sunflower seed butter on the pancakes for added richness and a nutty flavor that complements the pumpkin.
Chai Tea:
Pair with a warm cup of chai tea to enhance the chai flavor experience and make your breakfast feel even cozier.
Breakfast Sausage:
For a heartier meal, add some sausages on the side. They provide a savory contrast to the sweet and spiced pancakes.
These accompaniments can elevate your pancake breakfast, making it both satisfying and delicious!
Print
Gluten & Dairy-Free Pumpkin Chai Pancakes
- Total Time: 45 minutes
- Yield: 10–12 Pancakes 1x
Description
Enjoy Gluten & Dairy-Free Pumpkin Chai Pancakes: fluffy, spiced, and perfect with chai syrup. A cozy, allergen-friendly fall breakfast treat!
Ingredients
Pancakes:
1/4 tsp canola oil spray
1 1/3 cups flour
3 tbsp chai syrup (see recipe here)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup pumpkin
1 cup unsweetened oat milk
1 tsp vanilla
1/8 cup sugar
2 eggs
2 tbsp canola oil
1 tsp cinnamon
1 tbsp maple syrup
Topping:
1 tsp cinnamon
1 cup chai syrup
Instructions
1. Sift the flour and add it to a mixing bowl.
2. Add the remaining dry ingredients to the bowl and whisk well.
3. Combine the wet ingredients and whisk until smooth.
4. Spray a pan lightly with canola oil and heat over medium-low heat for at least 2 minutes.
5. Transfer the pancake batter to a large measuring cup for easier pouring.
6. Pour the batter into the pan, creating circles about 4-5 inches in diameter. Be careful not to overcrowd the pan.
7. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes on the other side.
8. Remove from the pan, let cool slightly, and top with chai syrup and a sprinkle of cinnamon!
Notes
Make sure to review my Homemade Chai Simple Syrup recipe before making these!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
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Questions? Comment Below!