Earl Grey Tea Pancakes

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.

Tea Pancakes

Earl Grey Tea Pancakes

Yield: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These tea pancakes are delicious and fluffy with an earl grey black tea taste. Perfect for breakfast or even dessert topped with whipped cream and fresh fruit.

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

1. 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.

2. 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.

3. 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.

4. 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.

5. Serve warm. Dress up your pancakes with fresh fruit or drizzled with your favourite syrup.

Notes

*To prepare the strong brew: Steep 4 teaspoons of Earl Grey black tea in 1 cup of water for 5 minutes.

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Tea Pancakes
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38 thoughts on “Earl Grey Tea Pancakes”

  1. 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!

    Reply
  2. 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.

    Reply
  3. 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.

    Reply
    • 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! 🙂

      Reply
  4. 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!

    Reply
    • 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!

      Reply
  5. 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.

    Reply

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