Orange Poppy Seed Pancakes
Brighten your breakfast table with these zesty Orange Poppy Seed Pancakes, a delightful twist on the classic morning stack. Bursting with the sunny flavors of freshly squeezed orange juice and fragrant orange zest, these pancakes deliver a citrusy sweetness that pairs perfectly with the subtle nuttiness of poppy seeds. The batter, enriched with creamy Greek yogurt, creates pancakes that are irresistibly fluffy and tender with a golden-brown exterior. Ready in just 30 minutes, this recipe is perfect for busy mornings or leisurely weekend brunches. Serve these pancakes warm with a drizzle of maple syrup, a dollop of yogurt, or a sprinkle of extra orange zest to elevate their vibrant flavor. With their unique blend of ingredients and easy preparation, Orange Poppy Seed Pancakes make every bite feel like a burst of sunshine!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1 tablespoon Poppy seeds
- 1 tablespoon Orange zest
- 0.5 cups Orange juice, freshly squeezed
- 0.5 cups Whole milk
- 0.25 cups Plain Greek yogurt
- 1 Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon Neutral oil or butter for cooking
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and poppy seeds until well combined.
Add the orange zest to the dry ingredients and mix to distribute evenly.
In a medium mixing bowl, combine the orange juice, milk, Greek yogurt, egg, and vanilla extract. Whisk until smooth.
Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the melted butter until incorporated.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with oil or butter.
Scoop 1/4 cup of pancake batter onto the skillet for each pancake. Use the back of the spoon to lightly spread the batter into a round shape if necessary.
Cook the pancakes for 2-3 minutes or until bubbles form on the surface and the edges look set. Carefully flip and cook for an additional 1-2 minutes, or until golden and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, a dollop of yogurt, or extra orange zest for garnish. Enjoy!
Nutrition Facts
Calories |
1413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 2290 mg | 100% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 44.8 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 426 mg | 33% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 872 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.
