Pancakes with Blood Orange Honey Sauce
Elevate your breakfast game with these fluffy pancakes paired with a vibrant, citrusy blood orange honey sauce. Perfectly golden and tender, these pancakes are made from a simple batter that balances sweetness and richness with a touch of melted butter. The sauce, crafted from freshly squeezed blood orange juice, zesty orange peel, and honey, offers a tangy-sweet burst of flavor that beautifully complements the pancakes. Whether you opt for a silky drizzle or thicken it to a luxurious glaze, this sauce transforms your morning stack into a gourmet delight. Quick and easy to prepare with everyday ingredients, this recipe is ideal for a weekend brunch or a special occasion. Garnish with extra blood orange zest for an enticing presentation that’s as fresh as it is irresistible. Keywords: pancakes, blood orange honey sauce, brunch recipe, citrus pancakes, gourmet breakfast.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 1.25 cups milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 3 medium blood oranges (juiced and zested)
- 0.25 cup honey
- 1 tablespoons unsalted butter (for sauce)
- 1 teaspoon cornstarch (optional, for thickening sauce)
- 2 tablespoons water (optional, for cornstarch slurry)
- 2 tablespoons vegetable oil or butter (for cooking pancakes)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, whisk the milk, egg, and melted butter until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Let the pancake batter rest for 5-10 minutes while preparing the sauce.
To make the blood orange honey sauce, zest one of the blood oranges and reserve the zest. Juice all three blood oranges to yield approximately 1 cup of juice.
In a small saucepan over medium heat, combine the blood orange juice, honey, butter, and reserved zest. Stir until the mixture is smooth and heated through.
If a thicker sauce is desired, mix the cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the saucepan while stirring constantly, and simmer for 1-2 minutes until the sauce thickens. Remove from heat and set aside.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes until golden brown.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, drizzled generously with the blood orange honey sauce. Optionally, garnish with additional orange zest or slices.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 35.1 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 145 mg | 11% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 361 mg | 8% | |
*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.
