Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger.

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Cardamom Pancakes with Chai Syrup

Cardamom Pancakes with Butter Chai Syrup

On most mornings, I like to start with a cozy cup of chaya/chai. It’s such a comforting and peaceful way to wake up. But, you know what’s also my favorite? Pancakes! That’s why I had to make these Cardamom Pancakes with Butter Chai Syrup. P.S. This recipe features Diaspora Co’s new single-origin green cardamom straight from Kerala and it is magical!

My favorite part about this is the Butter Chai Syrup. First, I freshly brewed loose black tea leaves. Second, I added in a few spices similar to what I’d add in my tea. After that, I dropped in a little butter and let it cool. Similar to how every cup of chai is different, you can add in whatever spices you like to make this feel more like your cup! Also, this syrup can be used outside of just pancakes by the way. For example, you can use it on top of frosted pancakes. Add it to your marinade to make chicken wings, or drizzle it on top of some ice cream. It will not disappoint!

Like chai? Ymight also enjoy my recipe for Salted Chai Donuts with Spiced Coconut Cream Drizzle.

If you decide to make my Cardamom Pancakes with Butter Chai Syrup tag me @thefamiliarkitchen on social media. I’d LOVE to see how it turns out for you!

Cardamom Pancakes with Chai Syrup

Butter Chai Syrup

Cardamom Pancakes with Butter Chai Syrup

Most days I start my morning with a cup of chaya/chai. These pancakes are an ode to the flavors in my cup of chaya. It has notes of green cardamom and ginger. The syrup is the best part! It's made with freshly boiled loose black tea with a little more cardamom, ginger powder, and sugar.
Prep Time10 mins
Cook Time15 mins
Resting Time10 mins
Total Time35 mins
Course: Breakfast, brunch
Cuisine: American, Indian
Keyword: breakfast, chai, Pancakes


Dry Ingredients

  • AP Flour, 2 cups

  • Sugar,1/4 cup

  • Baking Powder, 2 tsp
  • Baking Soda,1 tsp
  • Cinnamon,1/4 tsp
  • Green Cardamom, 8-10 pods, ground
  • Ginger Powder, 1 tsp
  • Salt,1/2 tsp

Wet Ingredients

  • Warm Milk,1 1/2 cups
  • Unsalted Butter,1/2 stick, melted
  • Lemon Juice, 2 tbsp
  • Egg, 1, yolk and whites separated Yolk adds creaminess; whites add fluffiness. When separated, they perform their role better 🙂
  • Vanilla Paste or Extract,1 tsp

The Chai Syrup

  • Loose Black Tea Leaves, 2 tsp
  • Water, 1 cup
  • Sugar, 2 cups
  • Unsalted Butter,1/2 stick, melted
  • Green Cardamom, 3-4 pods, ground
  • Ginger Powder, 1 tbsp


Make the syrup

  • In a microwave safe cup, add the water and loose black tea leaves. Microwave for 2-3 minutes or until the tea boils. Strain tea and set aside.
    Add the strained tea and sugar to a sauce pot on medium high heat. Mix together. Once the mixture comes to a boil, reduce the heat to medium and let it continue to boil for about 5 minutes or until the syrup thickens. You'll know it's done when the syrup feels sticky when pinched between your fingers.
    Mix in the butter and the remaining spices and then let cool.

Mix the dry ingredients.

  • In a large bowl, whisk together the dry ingredients. Set aside.

Mix the wet ingredients.

  • In a microwave safe cup or bowl, add the milk and butter and warm it in the microwave until the butter is just about melted (about 45 seconds). Be careful to not boil the milk - it should just be warm. Remove from the microwave and add in the lemon juice. Mix together and set aside.

Make the batter.

  • Now add the separated egg into the flour mixture along with a little of the milk mixture and whisk together. Add the milk mixture little by little and keep whisking until the batter forms.
    Once all the milk has been added in, mix in the vanilla paste. Whisk until everything is fully combined, but don't over mix it. Let the batter rest for about 10-15 minutes to let the ingredients combine (this is an important step).

Make pancakes!

  • Heat a skillet on medium low heat and lightly grease it with butter. Once the skillet is hot, pour about 1/4 cup of batter in a gentle stream so that a round shape forms.
    Cook on one side until you see tiny little holes form on top of the pancake and then flip the pancake. When the pancake flips, you should see it slightly rise a little. Cook for about 30 seconds. Done!
    Top with fresh fruits, butter chai syrup, butter slab, and whipped cream - whatever you want!

Cardamom Pancakes with Chai Syrup

Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger. Growing up as a second-generation Indian-American, I got the chance to experience the best of both food worlds, oftentimes on one plate! On one hand I had Kerala staples like appam and chicken curry. On the other I had chicken and waffles. If there’s one thing that has helped me understand my identity and express both ends of my cultural upbringing, it’s most definitely food. I have a firm belief there is literally magic in the cooking process. That’s why most nights you’ll find me in the kitchen. I’m there always testing and creating new recipes that stem from my wild imagination. And I’m there searching for the familiar memories of my childhood. I started The Familiar Kitchen to not only help myself find this magic, but for those seeking a way to find their own magic. Join me on my adventures through cooking classic Kerala-inspired dishes, some of my Southern favorites, and all the recipes in between.

Comments: 2

  • reply


    December 30, 2019

    Hi! Very excited to try out this recipe. Had a question about the egg. By separated do you mean only using either the white or the yolk? Not sure if I understood correctly.

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