Citrus Pancakes
Brighten your breakfast table with these irresistible Citrus Pancakes, a zesty twist on the classic morning favorite. Bursting with fresh orange and lemon zest, these fluffy pancakes deliver a delightful balance of sweet and tangy flavors in every bite. The addition of freshly squeezed orange juice and rich buttermilk ensures a moist and tender texture, while a hint of vanilla ties everything together. Ready in just 25 minutes, these pancakes are perfect for busy mornings or weekend brunches. Serve them warm with maple syrup or a light dusting of powdered sugar, and garnish with extra citrus zest for a vibrant finish that’s as visually appealing as it is delicious. Ideal for citrus lovers and pancake enthusiasts alike, this easy recipe is a refreshing way to start your day!
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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 large Egg
- 1.25 cups Buttermilk
- 2 tablespoons Unsalted butter, melted
- 2 teaspoons Orange zest
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 tablespoons Orange juice, freshly squeezed
- Maple syrup or powdered sugar (optional, for topping)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk the egg until frothy, then add the buttermilk, melted butter, orange zest, lemon zest, vanilla extract, and orange juice. Mix until thoroughly blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of butter or cooking spray.
Scoop about 1/4 cup of batter onto the skillet for each pancake, leaving space between pancakes to spread.
Cook for 2-3 minutes or until small bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with a drizzle of maple syrup or a dusting of powdered sugar. Garnish with extra orange or lemon zest if desired.
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 200.4 g | 73% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 55.9 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 436 mg | 34% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 819 mg | 17% | |
*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.
