Earl Grey Pancakes
These earl grey pancakes are super soft, fluffy, and full of earl grey tea tea. The loose leaves are steeped into the milk for the best flavor that tastes just like a cup of your morning tea. Serve them with fresh fruit on top and lots of syrup for the best weekend or weekday morning breakfast.
whisk
Mixing bowls
small pot
fine mesh sifter
Medium non-stick skillet
Non-stick spray
Spatula
- 1 ½ cups 2% milk
- 4 tablespoon earl grey tea leaves
- 2 cups all-purpose flour, sifted
- ¼ teaspoon kosher salt
- 4 teaspoon baking powder
- 4 tablespoon unsalted butter, melted
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
In a small pot, heat the milk over medium for 3-4 minutes or until the edges of the milk just start to bubble. Pour the milk into a medium bowl and add the tea leaves. Stir to combine. Let the tea steep into the milk for 10-15 minutes or until the milk is cool. Strain out the tea and set aside.
In a medium bowl, whisk together the flour, salt, and baking powder then set it aside.
In a large bowl, whisk together the eggs, sugar, vanilla, melted butter, and the steeped milk until well combined.
Add the dry ingredients to the bowl of wet and whisk until just combined. The batter will be lumpy and not completely smooth and that is okay. Do not over mix the batter. Set it aside to rest for 10 minutes.
Heat a non stick pan over medium heat and lightly spray it with non stick cooking spray. Scoop the batter using a ¼ cup and pour into the pan. Cook for 2 minutes or until the top starts to bubble, then flip and cook for 1 more minute. Serve hot!
Step by step process photos are provided above, in the body of this post.
Expert Tips
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Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Do not press the pancakes- while cooking, do not press the spatula down on top of the pancake after you flip it or they will not be fluffy.
- Do not over mix the batter- over mixing the batter will result in tough and dense pancakes.
- Sift the flour- sift the flour AFTER measuring it. Sifting the flour will incorporate more air into the flour and help with the fluffy texture.
- Let the milk cool- once the tea has been added to the warm milk, let it cool completely before adding it to the rest of the ingredients. You can even do this step the night before you know you want to make them and the tea will steep even more flavor into the milk over night.
Once cooled, store any un-eaten pancakes in a ziplock bag or sealed container in the fridge and reheat before eating.
They will keep fresh for 1-2 days if stored properly.
To freeze, place them in a freezer bag with some parchment in between each pancake to keep them from sticking together. Let them defrost and warm in the microwave or toaster oven before eating.
Frozen pancakes will last up to 1 month if stored properly.
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!