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    Home » Recipes » Breakfast

    Fluffy Earl Grey Pancakes

    Modified: May 1, 2024 · Published: Nov 2, 2023 by Christie Lai · This post may contain affiliate links · 5 Comments

    Jump to Recipe

    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

    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

    1. In a large bowl, whisk together dry ingredients.
    2. 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.
    3. In a separate large bowl, mix wet ingredients. Then pour wet ingredient into dry ingredients and mix until just combined. Do not over mix.
    4. Lightly grease a large pan with vegetable oil and paper towels and bring to medium heat.
    5. 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

    1. The night before, refrigerate whole fat canned coconut milk at the back of the fridge so it's extra cold.
    2. 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.
    3. 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.

    📖 Recipe

    Earl Grey Pancakes

    Quick & Easy Fluffy Earl Grey Pancakes

    Christie Lai
    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 less than 30 minutes and great for all earl-grey lovers! This can be adapted to be dairy-free.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Cuisine American
    Servings 2
    Calories per serving 509 kcal

    Ingredients
     
     

    Dry Ingredients

    • 1 ½ cups all-purpose flour
    • 3 ½  teaspoon baking powder

    Wet Ingredients

    • 1 ⅓ cups milk or sub with dairy-free milk of choice
    • 1 teaspoon vanilla extract
    • 1 tablespoon white granulated sugar or sub with maple syrup or honey
    • 2  bags earl grey tea or sub with 2 teaspoon of loose leaf tea
    • 1 large egg
    • 3  tablespoon vegetable oil or any neutral oil

    Optional Icing:

    • 13.5 fl oz coconut milk full fat canned kind (refrigerated the night before)
    • 1.5 tablespoon icing sugar
    • 1-2 drops blue food coloring

    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.

    Optional 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.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Hand Mixer
    • Large Non-Stick Pan
    • Measuring Set
    • Thin Bladed Spatula
    • Mixing bowl
    Nutrition
    Calories: 509kcal | Carbohydrates: 88g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 840mg | Potassium: 378mg | Fiber: 3g | Sugar: 14g | Vitamin A: 391IU | Calcium: 634mg | Iron: 6mg

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Maddie

      January 29, 2020 at 7:09 am

      5 stars
      These pancakes were so fluffy and yummy!

      Reply
    2. Josiah - DIY Thrill

      January 28, 2020 at 8:06 pm

      5 stars
      These pancakes look so yummy!

      Reply
    3. Heidi - The Frugal Girls

      January 28, 2020 at 10:56 am

      5 stars
      These look absolutely amazing, Christie... I love that icing, too!

      Reply
    4. Kelsie | the itsy-bitsy kitchen

      January 27, 2020 at 7:38 am

      5 stars
      These sound delicious, Christie! You can't go wrong with pancakes!

      Reply
    5. Rebecca Dillon

      January 26, 2020 at 11:05 am

      5 stars
      OMG how delicious! I love Earl Grey so this is like the perfect dream combo!

      Reply

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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