Traditionally, earl grey is a black tea that is blended with oil of bergamot. The flavouring comes from a bergamot orange that is grown on a small citrus tree typically in Calabria, Italy. You can find tea companies blending this oil with other tea types (such as green tea) and offering a different kind of earl grey. Personally, I prefer the classic even though there was a time I swore it tasted like fruit loops (after adding milk and sugar). But I’ll save that story for another day. Today is all about a different breakfast item known as pancakes. Tea pancakes to be exact.
Pancakes accompanied by a strong cup of tea was my go to breakfast a while back. Infusing the two didn’t come to my mind then though.
In this particular recipe, I highly suggest using black tea if you can. The bolder the cup, the better it will shine in the pancakes.
Be sure to see the notes section of the recipe card to properly prepare the earl grey tea strong enough for the recipe.
These tea pancakes are super fluffy, easy and the earl grey tea used adds a delicious citrus flavour (and aroma!). You can easily eat these plain because of it. But I won’t judge you if you want to pour maple syrup all over it.
If you’re not a huge fan of earl grey tea, feel free to substitute it with a different tea. Matcha and masala chai are both delightful options.
Looking for another earl grey treat? Check out my recipe for Dark Chocolate Earl Grey Cookies.
Earl Grey Tea Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 beaten egg
- 1 cup earl grey tea steeped and cooled*
- 1 tbsp earl grey tea leaves
- 2 tbsp oil
Instructions
- In a medium mixing bowl, sift the flour and stir in the sugar, baking powder and salt. Make a well in the center of the dry mixture.
- Combine the egg, steeped earl grey tea, and oil in the well of the dry mixture. Stir the wet and dry ingredients together just until moistened. The batter should be lumpy.
- Sprinkle in the earl grey tea leaves. You can use them from one tea bag or just loose leaf, crushed. Lightly mix all the ingredients together one last time.
- Pour about 1/4 cup of the tea pancake batter onto a hot, lightly greased skillet. Cook over medium heat about 2 minutes on each side or until golden brown. Once you notice bubbles on the surface of the pancake, gently turn it over to cook on the other side.
- Serve warm. Dress up your pancakes with fresh fruit or drizzled with your favourite syrup.
Notes
Like these earl grey tea pancakes? Pin the recipe: bit.ly/1QTACG7
*If you give this recipe a try, send me a photo of your creation on my Facebook, Twitter, or Instagram! Include the hashtag #theteacupoflife.
This is an amazing idea!! I love the flavour of earl grey and am sure I would love it in pancakes!! Thanks for sharing 🙂
Gustavo Woltmann loves attending tea parties. Gustavo Woltmann like trying new tea and cakes.
I will definitely have to try this! I absolutely love earl grey tea & pancakes – what’s better than having both in one?! 🙂
xo Loren
http://www.thinkelysian.com
Exactly! They go so well together. I’m sure you’ll love them!
Wow this is super interesting! I’ve never heard of making pancakes with tea for the liquid. I LOVE earl grey so I’m sure they are amazing!! Thanks so much for sharing this creative idea!
There’s so much you can do with tea 🙂 enjoy!
I love earl grey and I love cookies, I will definitely have to try this!
I CANNOT wait to try these sometime soon! Maybe for Vday breakfast 🙂
xo, Caitlyn
http://www.catonthemoon.xyz/blog/dreaming-of-valentines-day
Oh vday breakfast sounds like an awesome idea!
Wow I never would have thought that tea and pancakes would go together as the one dish! Sounds amazing and I can’t wait to try it myself.
yes! i loooove earl grey and london fog lattes so this is up my alley
Oh god I want to try these.
A delicious base recipe! Although I may prefer the same recipe with an orange rooibos 🙂
And I can’t help but wonder what it would taste like with lapsang souchong, hahaha.
Hi Vera,
The great thing about this tea infused pancake recipe is that it’s so easy to swap out the earl grey for another tea. I would love to hear your thoughts on it if you try it with an orange rooibos. I think lapsang souchong might make for some interesting, smoky pancakes too! 🙂
What a unique idea!! I might just add matcha powder to mine when I try this!
That’d be tasty. You’ll have to let me know your thoughts after you give it a try!
I would actually never have thought of putting tea in pancakes! How creative 🙂
Wow! These pancakes are definitely going to my “must try” list! Love the photos and the recipe! Pinned and Yummed!
Thanks for pinning, Tania! I hope you enjoy the pancakes.
These sound really interesting! Can’t wait to give them a try!
I haven’t had pancakes of any sort in a very long time. Might need to convince my Husband to make me these this weekend!
I’m such a big fan of tea so this just seems to be made just for me! So well described and a unique recipe! Yum!
What a unique recipe! It makes me think the possibilities are endless, although, Earl Grey is my favorite!
I have never thought to incorporate the flavor of tea into foods such as pancakes. These sounds amazing!!
These look amazing! I can’t wait for breakfast tomorrow!
Who says you have to wait until breakfast? Dinner, anyone? hahaha enjoy! 🙂
What a neat idea!! These look fabulous. Pinning!
Thanks so much, Natasha!
How delightful & fancy do these sound? PERFECT for a girls brunch + tea. Pinning these for sure. I also ADORE your blog.
That’s so creative ! I never ever thought about it but I’ll give it a try 🙂
http://veilbymaryam.com
Wow these look great! Love some bergamot now and then so definitely going to try it out 🙂
I LOVE Earl Grey, can’t wait to try these out… yummy!
I’d love to know what you think of them when you give the recipe a try, Emma!
I made it for breakfast this morning and this earl grey pancake is by far my favorite pancake ! thanks for sharing ! love it.
These ended up being my wife’s favorite pancakes that I’ve made! I used a strong Chinese black tea (Da Hong Pao) and added a bit extra sugar. I took some of the leaves from that brewed cup and just put it in a couple pancakes as I worried the leaves would be kind of chewy. Although they were indeed a bit chewy, I’d be willing to try again using all of the brewed leaves. Maybe I should dice/grind the leaves?
Besides that, I recommend letting the batter sit for 5-10 minutes before cooking.
Thank you so much for the recipe!
I’m so happy to hear that Luke! Thank you for letting me know 🙂 I would definitely try chopping up the spent leaves a bit especially if they are large. I will need to try this recipe with da hong pao next time now!
Thanks, will try this as an addition to my experiment to creat an ultimate paleo savoury pancake. Been trying to find an engredient to mellow the taste of the coconut flour. I like coconut, but the flour adds a weird/sweet taste to the pancake. Adding hemp flour has helped. Any suggestions welcome.