Orange Walnut Pancakes
Brighten up your breakfast table with these irresistibly fluffy Orange Walnut Pancakes—a citrusy twist on a beloved classic! Infused with the zest and juice of fresh oranges, these pancakes deliver a burst of sunshine in every bite, while toasted walnuts add a delightful crunch and nutty depth. The batter, made with buttermilk for extra tenderness, is perfectly balanced with a hint of vanilla and a touch of sweetness. Simple to whip up in just 35 minutes, these gourmet-style pancakes are perfect for weekend celebrations or a cozy morning treat. Serve them stacked high with a drizzle of maple syrup, a pat of butter, and a sprinkle of extra orange zest or walnuts for a truly divine breakfast experience. Whether you're a fan of bold flavors or looking to elevate your brunch game, these Orange Walnut Pancakes deliver on flavor and texture every time!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 2 tablespoons sugar
- 0.25 teaspoons salt
- 2 teaspoons orange zest
- 0.5 cups orange juice (freshly squeezed)
- 0.75 cups buttermilk
- 3 tablespoons unsalted butter (melted)
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cups walnuts (chopped and lightly toasted)
- 1 as needed neutral cooking oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Add the orange zest to the dry ingredients and gently mix to distribute the zest evenly.
In a medium bowl, whisk together the orange juice, buttermilk, melted butter, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Do not overmix; the batter should have some lumps.
Fold in the toasted walnuts carefully so they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread it lightly with the back of the spoon to create an even circle.
Cook on one side until bubbles form on the surface of the pancake, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with butter, maple syrup, or additional orange zest and toasted walnuts for garnish. Enjoy!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 548 mg | 24% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 11.7 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 245 mg | 5% | |
*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.
