Published on Dec 31, 2014


There’s nothing quite like a Canadian winter morning spent in pyjamas with a hot cup of tea and a stack of pancakes dripping with maple syrup. Cosy and warming it’s a classic combination that can’t be beat, that is, unless you make our tea-infused pancakes!

Simple and delicious every time, this tea-twist on a basic morning recipe is definitely a crowd pleaser, and the best part is you can infuse with whatever tea blend you like!

Recipe adapted from All Recipes


1.5 cups all purpose flour
3.5 tsp baking powder
1 tsp salt
1 tbsp agave nectar (or more if you prefer sweeter pancakes)
1 egg
3 tbsp melted butter
1 1/4 cup milk
2 tsp Sloane loose leaf tea (we used Rouge Provence)


1. Infuse the milk you’ll be using for the pancakes with tea by leaving 2 teaspoons of loose leaf OR two sachets in the milk overnight in the fridge. If you choose to use loose leaf, make sure you strain the tea leaves out of the milk before using it for your pancakes.

2. Mix all of the dry ingredients in a mixing bowl, then gradually add the milk, egg, and melted butter.

3. Cook the pancakes in a frying pan over medium heat until they’re browned and create a stack (or multiple mini stacks). Top with fruit, whipped cream, sprinkles, or whatever other garnish you like, and serve with maple syrup and butter!