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by Todd + Diane
When you’re craving pancakes, try our chai zucchini pancakes with buttermilk syrup. It’s perfect for a cool, Fall morning.
Chai Zucchini Pancakes
Finally, the mornings are cooler. We’ve been waiting for mornings like these all Summer. When this “sweater weather” feeling arrives, our appetites crave a warm breakfast. Acraving for warm foods in the morning that’s hearty, satisfying and stick-to-your-ribs comforting.We haven’t had this urge in so long especially with the long hot Summer. Drought does that to you. All of us in Southern California are craving a bit of rain and fingers crossed all the anticipated rain this winter will help hydrate all of our parched landscapes.
Why We Love these Flavors
Our appetites are wanting the warm flavors of chai and last year we started making these chai zucchini pancakes. Who doesn’t love a good pancake? And an Autumn inspired pancake is always on our mind. When we were working on our zucchini recipes last Summer, we were in Fall-mode and combined theflavors of a zucchini bread, chai tea all in a fluffy pancake. The warmth of the spices, moistness of zucchini made perfect pancakesfor breakfast or brunch.
With the cool weather triggering the urge to really enjoy and explore Autumn, we’re on a road trip now seeking out all the Fall colors in our mountains. We’ve been stalking CaliforniaFallColors.com for a few weeks now, hoping to make time in our schedule to escape for a few days.
It’s a good thing we decided to take-off this last weekend because we caught the peak of so many gorgeous Aspen trees and other color changing trees in the Eastern Sierras. This is definitely a go-to visit spot if you’re near the Eastern Sierras.
Aspen trees everywhere on June Lake Loop, CA
Let’s make the most of this season, eat chai pancakes and enjoy all the Fall colors while they’re still here.
Happy Autumn and Stay warm, Friends!
diane and todd
Chai Zucchini Pancakes
Yield: 6 servings
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Warm, fragrant, fluffy and perfect to use leftover zucchini, these chai pancakes are a great way to making breakfast special. Think chai tea with zucchini bread, drizzled with maple syrup and what you end up with is going to be one of your favorite ways to use up zucchini. The syrup in the photos above is a homemade buttermilk syrup. You can find the recipe from the syrup in the following recipe box.
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Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) sugar
- 1 tablespoon (14g) baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1 1/4 cups (300ml) milk
- 1/2 cup (113g) unsalted butter , melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 pound (226g) zucchini , grated (about 1 1/2 cups)
- extra butter for the skillet
- optional buttermilk syrup
- optional berries for topping
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, cardamom, clove, ginger, salt, and pepper. Set aside.
Beat together the milk, butter, eggs, and vanilla extract. Stir this milk mixture into the flour mixture until just combined. Fold in the zucchini.
Heat a large skillet over medium heat, and lightly butter the pan. Ladle the batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Serve with buttermilk syrup and/or berries if desired.
Nutrition Information per Serving
Calories: 421kcal, Carbohydrates: 54g, Protein: 9g, Fat: 19g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 458mg, Potassium: 254mg, Fiber: 2g, Sugar: 20g, Vitamin A: 724IU, Vitamin C: 7mg, Calcium: 212mg, Iron: 3mg
Course: Breakfast, Vegetables
Cuisine: Breakfast/Brunch
Calories: 421
Buttermilk Syrup Recipe
Yield: 24 servings
Prep Time: 5 minutes mins
Cook Time: 5 minutes mins
Total Time: 10 minutes mins
Recipe provided by the wonderful people at Thermador. As they mention, don't let the use of buttermilk give you preconceived notions. It completely metamorphoses during the recipe. Use anytime in replacement of maple syrup, such as on pancakes and waffles, to top french toast, or drizzled on ice cream.
5 from 6 votes
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Ingredients
- 1 1/2 cups (340 g) Butter
- 1 1/2 cups (355 ml) Buttermilk
- 3 cups (575 g) Sugar
- 1 teaspoon (5 ml) Vanilla
- 1 Tablespoon (15ml) Baking Soda
Instructions
In large saucepan (make sure it is big enough to accommodate the syrup foaming when the baking soda is added), combine butter, buttermilk, and sugar. Bring to a boil, stirring regularly.
Remove from heat and whisk in vanilla and baking soda (it will foam up at this point.) It is now ready to serve.
Keeps for at least a couple weeks if you can manage to not use it all up quicker.
Nutrition Information per Serving
Calories: 208kcal, Carbohydrates: 26g, Protein: 1g, Fat: 12g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 254mg, Potassium: 24mg, Sugar: 26g, Vitamin A: 379IU, Calcium: 21mg, Iron: 1mg
Course: Sauce
Cuisine: Breakfast/Brunch
Calories: 208
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10 comments on “Chai Zucchini Pancakes with Buttermilk Syrup and Fall Colors”
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Nan Gesche — September 5, 2021 @ 6:01 pm Reply
My college daughter and her friends enjoyed the pancakes so much the asked for the recipe. We used plan maple syrup as I didn’t have buttermilk on hand. Will have to try the syrup next time around based on comments.
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archanabhat — November 11, 2015 @ 6:48 pm Reply
Hi, just tried this recipe today with the buttermilk syrup! It was AMAZING. Four 9 year olds devoured it! Thank you so much!
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Cheesy — November 1, 2015 @ 9:28 am Reply
I am having issues with the syrup link?? Won’t go to the recipe.. ty !!
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Allie — October 31, 2015 @ 9:03 am Reply
Chai pancakes, what a heavenly combination. I might have to make these tomorrow morning.
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Mary Frances — October 28, 2015 @ 7:52 am Reply
Such beautiful photographs! Love the pancakes!! Looks so good 🙂
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Cookitgirl — October 27, 2015 @ 7:28 am Reply
wow! That picture with that view is breath taking. I cant even imagine how it would be to actually be standing there! It is so true, windy mornings & sweaters calls for comfort food. These pancakes came just in time!
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Claudia | The Brick Kitchen — October 26, 2015 @ 11:13 pm Reply
Ooh these look lovely! Great idea to put zucchini into pancakes, especially with all those autumnal spices and too. The buttermilk syrup looks gorgeously creamy too – stunning photos! <3
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Laura (Tutti Dolci) — October 26, 2015 @ 3:59 pm Reply
What gorgeous pancakes, and I love the buttermilk syrup!
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Ingrid - Let's talk evergreen — October 26, 2015 @ 11:16 am Reply
Hi Diane & Todd! What a lovely recipe for fall mornings. I hope that the drought period will end soon. California is one of my favorite US states and I hate to see everything go brown and dusty. Have a nice week! xo
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Rae — October 26, 2015 @ 10:59 am Reply
Those pancakes look so tasty, going to have to try out the recipe! Thanks for sharing.
