Fluffy Citrus Scented Pancakes
Awaken your mornings with these irresistibly Fluffy Citrus Scented Pancakes, a delightful twist on the classic breakfast staple. Infused with the vibrant zest of fresh oranges and a splash of tangy orange juice, these pancakes deliver a subtle, sunny flavor in every bite. Crafted with pantry-friendly ingredients like all-purpose flour, milk, and a hint of vanilla, the batter comes together in just minutes, making this recipe perfect for busy mornings or relaxed weekend brunches. The key to their pillowy texture lies in the balance of baking powder and soda, and a brief resting period ensures airy, golden-brown results. Serve these citrus-kissed pancakes warm, topped with a drizzle of maple syrup, fresh berries, or a dusting of powdered sugar, for a breakfast that feels like a ray of sunshine on your plate.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.25 cups Milk
- 2 tablespoons Fresh orange juice
- 1 teaspoon Orange zest
- 1 Egg
- 2 tablespoons Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 1 tablespoon Neutral cooking oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl or large measuring cup, combine the milk, fresh orange juice, orange zest, egg, melted butter, and vanilla extract. Whisk until well combined.
Gradually pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula until just combined. Do not overmix—it's okay if a few small lumps remain.
Let the batter rest for 5 minutes. This allows the baking powder and soda to activate, ensuring fluffy pancakes.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of cooking oil or butter.
Using a 1/4-cup measuring cup, pour batter onto the skillet to form round pancakes. Cook each pancake for 2-3 minutes, or until 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 on both sides. Adjust the heat as needed to prevent burning.
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, powdered sugar, or a dollop of whipped cream.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 2024 mg | 88% | |
| Total Carbohydrate | 173.7 g | 63% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 31.0 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 441 mg | 34% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 812 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.
