Orange Pancakes
Brighten up your breakfast table with these zesty and fluffy Orange Pancakes, a citrus-infused twist on the classic morning favorite. Bursting with the vibrant flavors of freshly squeezed orange juice and fragrant orange zest, these pancakes offer a refreshing sweetness that pairs perfectly with a drizzle of syrup or a dollop of whipped cream. The batter combines pantry staples like all-purpose flour and baking powder with creamy whole milk, melted butter, and a hint of vanilla for an irresistibly tender texture. Easy to prepare in just 15 minutes, these gorgeous golden pancakes are perfect for a leisurely weekend brunch or a quick weekday treat. Serve them warm with optional toppings like powdered sugar or fresh orange slices to elevate every bite with a burst of sunshine. Your search for the ultimate citrus pancake recipe ends here!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups fresh orange juice
- 0.5 cups whole milk
- 3 tablespoons unsalted butter, melted
- 2 units large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 teaspoons cooking oil or butter (for greasing the skillet)
- to taste optional toppings (e.g., whipped cream, orange slices, syrup, powdered sugar)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, combine the wet ingredients: fresh orange juice, whole milk, melted butter, large eggs, orange zest, and vanilla extract. Whisk until smooth.
Gradually pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix; lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking oil or butter.
Pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of the measuring cup to spread the batter slightly, if necessary.
Cook the pancakes for 2-3 minutes, or until small bubbles form on the surface and the edges begin to look set. Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown on both sides.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the orange pancakes warm with your choice of toppings, such as whipped cream, orange slices, syrup, or powdered sugar.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 531 mg | 23% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 12.4 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 208 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.
