When you’re craving pancakes, try our chai zucchini pancakes with buttermilk syrup. It’s perfect for a cool, Fall morning.

Chai Zucchini Pancakes with Buttermilk Syrup pouring over pancakes

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. A craving 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 the  flavors of a zucchini bread, chai tea all in a fluffy pancake. The warmth of the spices, moistness of zucchini made perfect pancakes for breakfast or brunch.

Chai Zucchini Pancakes with Buttermilk Syrup on a plate

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.

Fall colors in the Eastern Sierras, California: photography by @whiteonrice

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.

Fall colors in the Eastern Sierras, California: photography by @whiteonrice

Aspen trees everywhere on June Lake Loop, CA 

Fall colors in the Eastern Sierras, California: photography by @whiteonrice

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

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.
5 from 5 votes

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

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

Buttermilk Syrup Recipe

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 4 votes

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

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