Orange Pancakes with Orange Sauce
Brighten up your breakfast routine with these zesty and fluffy Orange Pancakes with Orange Sauce, the ultimate citrus-inspired morning treat! Made with a perfect blend of fresh orange juice and orange zest, these pancakes deliver a burst of vibrant flavor in every bite. Topped with a silky homemade orange sauce that's sweet, tangy, and irresistibly glossy, this recipe strikes the perfect balance of sweetness and freshness. Easy to prepare in under 40 minutes, these pancakes are ideal for a refreshing weekend brunch or a special family breakfast. Serve them warm and garnish with extra orange zest or juicy orange slices for a stunning presentation that tastes as amazing as it looks. Packed with natural citrus goodness, these orange pancakes are sure to be a hit!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 1 tablespoon Orange zest
- 1.25 cups Milk
- 0.5 cups Fresh orange juice
- 2 tablespoons Unsalted butter (melted)
- 1 large Egg
- 0.75 cups Fresh orange juice (for sauce)
- 0.5 cups Granulated sugar (for sauce)
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 1 tablespoon Unsalted butter (for sauce)
Instructions
In a large mixing bowl, combine the flour, baking powder, granulated sugar, salt, and orange zest. Whisk to evenly incorporate the dry ingredients.
In a separate medium bowl, whisk together the milk, fresh orange juice, melted butter, and egg until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter may still have small lumps.
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Pour 1/4 cup of pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter, greasing the skillet as needed.
To make the orange sauce, combine the fresh orange juice and granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves.
In a separate small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the saucepan with the orange juice mixture, stirring constantly.
Cook the sauce over medium heat until it thickens, about 2-3 minutes. Remove from heat and stir in the tablespoon of butter until smooth.
Serve the pancakes warm, topped with the orange sauce. Optionally, garnish with additional orange zest or fresh orange slices.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 443 mg | 19% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 42.1 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 303 mg | 6% | |
*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.
