Orange Buttermilk Pancakes
Brighten your morning routine with these irresistibly fluffy Orange Buttermilk Pancakes. Infused with the zesty aroma of fresh orange juice and zest, these pancakes deliver a delightful citrus twist to the traditional breakfast staple. The tangy richness of buttermilk pairs perfectly with the natural sweetness of orange, while a touch of vanilla rounds out the flavor profile. With just 10 minutes of prep time and a quick cook on the griddle, these pancakes are a breeze to whip up for a weekend brunch or weekday treat. Serve them stacked high with a drizzle of maple syrup, extra orange zest, or a scattering of fresh berries for a breakfast bursting with sunshine in every bite. Perfect for feeding a family or impressing guests, this recipe is a must-try for pancake enthusiasts!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.25 cups Buttermilk
- 2 whole Large eggs
- 0.25 cups Fresh orange juice
- 1 tablespoon Orange zest
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- Cooking spray or extra butter (for greasing)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, eggs, fresh orange juice, orange zest, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined; avoid overmixing. It’s okay if the batter is slightly lumpy.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
Using a 1/4-cup measure, pour portions of batter onto the skillet, leaving some space between each pancake.
Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set. Flip the pancake carefully and cook for an additional 1-2 minutes, or until golden brown on both sides.
Repeat the process with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, topped with maple syrup, extra orange zest, or fresh berries, if desired. Enjoy!
Nutrition Facts
Calories |
1443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 46.3 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 456 mg | 35% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 907 mg | 19% | |
*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.
