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Chai Butternut Squash Pancakes

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Total Time

Prep: 40 min. + cooling Cook: 5 min./batch

Makes

8 servings

Updated: Aug. 02, 2024
Hot or cold, chai tea is my absolute favorite drink. I wanted to enjoy the spicy chai flavor in a different way, and that's when the idea for these pancakes was born. Serve with your choice of syrup; I enjoy them with some added roasted walnuts. — Corinna Nguyen, Hutto, Texas
Chai Butternut Squash Pancakes
Chai Butternut Squash Pancakes Recipe photo by Taste of Home
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Ingredients

  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • Dash pepper
  • 2 tablespoons butter
  • 3 cups cubed peeled butternut squash
  • 3 tablespoons brown sugar
  • 1 tablespoon minced fresh gingerroot
  • BATTER:
  • 2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup 2% milk
  • 3/4 cup chai tea latte concentrate
  • 2 large eggs, room temperature, separated
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Optional: maple syrup, butter and chopped walnuts

Directions

  1. In a small bowl, combine the first 7 ingredients; set aside. In a large skillet, heat butter over medium-high heat. Add squash, brown sugar and fresh ginger. Cook, covered, until tender, 15-20 minutes, stirring occasionally. Remove from the heat; cool.
  2. Preheat griddle over medium heat. For batter, in a large bowl, combine flour, brown sugar, baking powder, salt, baking soda and reserved cinnamon mixture. In a blender, combine milk, chai concentrate, egg yolks, melted butter, vanilla and cooled squash mixture. Cover and process until pureed. Stir into dry ingredients just until combined. In a small bowl, beat egg whites until stiff peaks form; fold into batter.
  3. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with maple syrup and chopped walnuts.
  4. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place 2 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts

2 pancakes: 289 calories, 8g fat (4g saturated fat), 64mg cholesterol, 394mg sodium, 49g carbohydrate (18g sugars, 2g fiber), 6g protein.