Bring the milk to a simmer in a small saucepan until steaming. Remove from the heat. Add loose Chai tea to a tea steeper and submerge it in the milk. Cover and let steep for approximately 8 minutes or longer, if desired. Remove the tea steeper and let the milk cool. Discard the tea leaves.
Add the ricotta and maple syrup to a mini-bullet or blender. Blend until smooth and creamy.
In a small bowl, whisk together the flour, baking powder, Chai sugar, cinnamon, and salt.
In a large mixing bowl, whisk together the ricotta, egg, cooled melted butter, and vanilla.
To the ricotta-egg mixture, add some of the cooled tea-steeped milk, and whisk to blend. Add some of the flour mixture and whisk to combine. Continue adding the tea-steeped milk alternating with flour, and ending with the milk.
Heat a large griddle over medium heat and add a little butter, or spray with cooking spray. Pour approximately 1/4 cup pancake batter onto the heated griddle for each pancake. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancakes over and cook the other side until golden brown. Repeat with the remaining batter.
Serve the pancakes topped with the cinnamon honey butter, if desired, and pure maple syrup.