Orange Thyme Pancakes
Elevate your breakfast game with these Orange Thyme Pancakes, a delightful twist on the classic morning staple. Bursting with the zesty brightness of fresh orange juice and zest, these fluffy pancakes are infused with the subtle, earthy aroma of chopped thyme, creating a harmonious balance of sweet and savory. The velvety batter, enriched with whole milk, melted butter, and a hint of vanilla, cooks to golden perfection on a hot griddle. Ready in just 30 minutes, this easy-to-follow recipe delivers pancakes that are light, fragrant, and utterly irresistible. Ideal for weekend brunches or special occasions, serve these pancakes with a drizzle of syrup, a dollop of whipped cream, or a sprinkle of extra orange zest for an unforgettable citrusy finish. Perfectly suited for those searching for unique breakfast ideas, these herbaceous pancakes are sure to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Sugar
- 2 teaspoons Fresh thyme leaves, chopped
- 1 tablespoon Orange zest
- 0.5 cups Fresh orange juice
- 0.75 cups Whole milk
- 1 large Egg
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or oil for cooking
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.
Add the chopped thyme leaves and orange zest to the dry ingredients, mixing well to evenly distribute the flavors.
In another bowl, combine the orange juice, milk, egg, melted butter, and vanilla extract. Whisk until smooth and well combined.
Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Do not overmix; it’s okay if the batter is slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
For each pancake, pour about 1/4 cup of batter onto the heated skillet. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm while repeating the process with the remaining batter.
Serve the pancakes warm, topped with additional orange zest, a drizzle of syrup, or a dollop of whipped cream if desired.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 45.5 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 313 mg | 24% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 825 mg | 18% | |
*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.
