Blueberry Orange Pancakes
Elevate your breakfast game with these flavorful Blueberry Orange Pancakes, a refreshing twist on a classic favorite! Bursting with juicy blueberries and infused with the bright, zesty tang of fresh orange juice and orange zest, these pancakes deliver a delightful balance of sweet and citrusy flavors. The batter comes together quickly with simple pantry staples like all-purpose flour, baking powder, and a touch of vanilla, blended to perfection with melted butter and fluffy eggs. Each pancake is cooked to golden-brown perfection, offering a light and tender texture. Serve these vibrant pancakes warm with a drizzle of maple syrup, a handful of extra blueberries, or a dollop of whipped cream for a show-stopping breakfast or brunch. Ideal for weekend mornings, this recipe captures the essence of fresh, fruity indulgence in every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 tablespoon Orange zest
- 0.5 cup Fresh orange juice
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 2 whole Large eggs
- 2 tablespoons Unsalted butter, melted
- 1 cup Fresh blueberries
- 1 as needed Cooking spray or butter
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the orange zest to the dry ingredients and mix thoroughly.
In a separate bowl, combine the orange juice, milk, vanilla extract, eggs, and melted butter. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; the batter should still have a few lumps.
Gently fold in the blueberries using a rubber spatula, ensuring they are evenly distributed throughout the batter.
Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
Scoop 1/4 cup of batter onto the skillet for each pancake, spreading it gently into a circle if needed. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully using a spatula and cook the other side until golden brown, about 1-2 minutes more.
Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as maple syrup, additional blueberries, or a dollop of whipped cream.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 451 mg | 20% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 14.7 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
