Quick & Easy Fluffy Earl Grey Pancakes

Name: Quick & Easy Fluffy Earl Grey Pancakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 1/2 cups all-purpose flour; 3 1/2 tsp baking powder; 1 1/3 cups milk (or sub with dairy-free milk of choice); 1 tsp vanilla extract; 1 tbsp white granulated sugar (or sub with maple syrup or honey); 2 bags earl grey tea (or sub with 2 tsp of loose leaf tea); 1 large egg; 3 tbsp vegetable oil (or any neutral oil); 13.5 fl oz coconut milk (full fat canned kind (refrigerated the night before) ); 1.5 tbsp icing sugar; 1-2 drops blue food coloring

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Fluffy pancakes with signature earl grey flavor. These quick and easy earl grey pancakes are soft and perfect for breakfast, brunch or for dessert! Made with simple ingredients in 30 minutes and great for all earl-grey lovers! (Dairy-free adaptable).

Earl Grey Pancakes are made of a simple batter that consists of flour, baking powder, oat milk, egg, vanilla extract, maple syrup, oil and earl grey tea.

The earl grey flavor is extracted from quality tea leaves to maximize on that taste. What is earl grey tea? It's made of black tea leaves infused with bergamot oil, which comes from bergamot oranges. So the tea has a hint of citrus!

I love having these earl grey pancakes for breakfast with a cup of earl grey milk tea. The two combined as a heavenly way to enjoy a meal and start the day right!

These are especially wonderful to make on the weekend for your family or to impress guests. The best part is that they're made with minimal ingredients and the cooking process is simple!

Ingredients & Substitutes

Dry Ingredients

All-purpose flour: this is a general use wheat flour
Baking powder: to help the pancakes rise and become fluffy

Wet Ingredients

Milk of choice: like dairy milk or if you are dairy-free, substitute with oat milk, soy milk, almond milk or any nut milk
Vanilla extract
White granulated sugar: or substitute with any liquid sweetener of your choice like maple syrup or honey
Earl grey tea leaves: make sure these are good quality for maximum flavor!
Large egg
Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

Optional Blue Icing

Whole fat canned coconut milk: avoid using light coconut milk as it won't whip into a thick cream
Icing sugar: aka powdered sugar
Blue food coloring: or substitute with butterfly pea flower powder for a natural coloring ingredient

Expert Tips

Create a dry batter and wet batter first in separate bowls before combining together. This creates a more even distribution of ingredients.
Don't over mix the batter. This makes the pancakes more dense and less fluffy.
Lightly grease the pan with oil and paper towels. This creates even golden pancakes.
Flip the pancakes when you see bubbles form all over the pancake and edges look solid. Otherwise they can break apart if you flip any earlier.
Avoid making larger pancakes as they're harder to flip.

Instructions

In a large bowl, whisk together dry ingredients.
In a small pot set on high heat, add milk and tea leaves. Bring to a boil and reduce to a simmer on low-medium heat until the milk is brown. Run the liquid through a strainer to remove the leaves. Let this cool.
In a separate large bowl, mix wet ingredients. Then pour wet ingredient into dry ingredients and mix until just combined. Do not over mix.
Lightly grease a large pan with vegetable oil and paper towels and bring to medium heat.
Pour ⅓ cup of pancake batter. Fry on each side until golden brown, about 3-4 minutes per side or flip until you see many bubbles form all over the pancake. You can serve these with maple syrup or try my coconut icing below.

To make icing

The night before, refrigerate whole fat canned coconut milk at the back of the fridge so it's extra cold.
Open the canned coconut milk. Scoop ½ cup of the white solidified part of the coconut milk (do not use the liquids). This is your coconut cream.
In a large bowl, add coconut cream, icing sugar and blue food coloring. Beat everything together with an electric hand mixer until it's whipped. Serve with pancakes.

Storage

Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Freezer-friendly? Earl grey pancakes can be frozen in freezer friendly bags with parchment paper keeping the pancakes from sticking to each other. Store them up to 2 months or until you see freezer burn. To reheat, let them thaw and microwave until hot or reheat in a pan on the stovetop on medium heat.

Suggested Pancake Toppings

Pancake topping ideas can include:

fresh fruits like berries or banana
maple syrup
honey
whipped cream
coconut cream
condensed milk
nut butters like peanut butter
jams

Pairing Suggestions

These pancakes also serve well with other dishes like:

sausages
bacon
ham
spam
eggs
breakfast taters
hashbrowns
fresh fruit
cereal, oatmeal, muesli
Earl Grey Chia Pudding

FAQ

Can I make this in advance?

Earl grey pancakes can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.

Can I use another type of tea?

Yes, feel free to use black teas for this recipe like orange pekoe tea or lady grey. You can get really creative with these pancakes.

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