Mini Orange Poppy Seed Pancakes
Brighten up your breakfast table with these delightful Mini Orange Poppy Seed Pancakes, a tangy twist on a morning classic. Bursting with citrusy flavor from freshly squeezed orange juice and fragrant orange zest, these fluffy mini pancakes are studded with crunchy poppy seeds for a delightful texture. Their bite-sized portions make them perfect for sharing or stacking high, and they cook up golden brown in just minutes. Easy to prepare with a simple batter of pantry staples, these pancakes come together in under 30 minutes, making them ideal for busy mornings or weekend brunches. Serve warm with a drizzle of maple syrup or a dusting of powdered sugar for a sweet and tangy treat that’s sure to please everyone at the table. Whether you're planning breakfast for the family or a special occasion brunch, these citrus-infused mini pancakes are a fresh, vibrant way to start the day!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 tablespoon Poppy seeds
- 1 tablespoon Orange zest
- 0.5 cup Freshly squeezed orange juice
- 0.25 cup Whole milk
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- as needed Nonstick cooking spray
- optional Maple syrup (for serving)
- optional Powdered sugar (for dusting)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
Add the orange zest and stir to combine.
In a separate bowl, whisk together the orange juice, milk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix—the batter should be slightly lumpy.
Heat a nonstick skillet or griddle over medium heat and lightly grease with nonstick cooking spray or a small amount of butter.
Spoon about 1 tablespoon of batter onto the skillet for each mini pancake, spacing them a couple of inches apart.
Cook the pancakes for 1-2 minutes, or until small bubbles form on the surface and the edges begin to set.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm while you cook the remaining batter.
Serve the mini pancakes warm with a drizzle of maple syrup or a dusting of powdered sugar, if desired. Enjoy!
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 1495 mg | 65% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 61.6 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 288 mg | 22% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 671 mg | 14% | |
*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.
