Weekend brunch deserves something a little extra. These fluffy Earl Grey pancakes are light, soft, and infused with the floral citrus notes of Earl Grey tea. Every bite feels cozy yet refreshing, and once you try them, plain pancakes will feel like a missed opportunity. Ready in just 30 minutes, they are the perfect way to elevate your morning.
30 minutes total | serves 4
Ingredients:
- 125 ml whole milk, hot
- 2 Earl Grey tea bags or 2 Tbsp loose leaf tea
- 1 large egg
- 1 Tbsp melted butter or vegetable oil, plus extra for greasing
- 1 tsp vanilla extract
- 65 ml plain yogurt
- 1 Tbsp lemon zest (optional, but recommended)
- 30 g granulated sugar
- 130 g all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup fresh blueberries, for serving
Process:
- Add the hot milk to a mug with the Earl Grey tea and steep for 5 to 10 minutes. Let cool slightly, then remove the tea bags or leaves.
- In a large mixing bowl, whisk together the egg, melted butter, vanilla, lemon zest, and yogurt.
- Add the sugar and whisk until combined.
- Sift in the flour, baking powder, and baking soda.
- Pour in the cooled Earl Grey milk and gently fold with a spatula until just combined. Do not overmix.
- Preheat a griddle or large frying pan over medium heat. Lightly grease with butter or oil.
- Scoop about ¼ cup of batter for each pancake onto the griddle. Cook 1 to 2 minutes until bubbles form on the surface, then flip and cook another 1 to 2 minutes until golden.
- Repeat with the remaining batter. Serve warm with butter, maple syrup, and fresh blueberries.
Personal recommendation: Top with whipped cream and a drizzle of honey or maple syrup for an indulgent brunch treat.