Yogurt Pancakes with Orange Syrup
Fluffy, moist, and packed with flavor, these Yogurt Pancakes with Orange Syrup are a delightful twist on the classic breakfast favorite. Made with tangy plain yogurt, these pancakes are extra tender and creamy while keeping a light, airy texture. The real star is the homemade orange syrup—a luscious blend of fresh-squeezed orange juice, fragrant orange zest, and a touch of honey, thickened to silky perfection. This easy-to-follow recipe comes together in just 35 minutes, making it ideal for lazy weekend brunches or a special weekday treat. Serve these pancakes warm with the vibrant, citrusy syrup drizzled on top for a breakfast experience that’s equal parts refreshing and indulgent. Keywords: yogurt pancakes, orange syrup, homemade pancake recipe, fluffy pancakes, breakfast recipes, citrus syrup.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1 cup Plain yogurt
- 0.5 cup Milk
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 3 tablespoons Unsalted butter (melted)
- 1 cup Orange juice
- 1 teaspoon Orange zest
- 0.25 cup Honey
- 1 teaspoon Cornstarch
- 1 tablespoon Water
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, combine the yogurt, milk, eggs, and vanilla extract. Whisk until well blended.
Slowly pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay.
Stir in the melted butter until fully incorporated. Let the batter rest for 5 minutes.
While the batter rests, prepare the orange syrup. In a small saucepan, combine the orange juice, orange zest, and honey over medium heat. Stir occasionally and bring to a gentle simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly whisk the slurry into the orange mixture. Continue to simmer for 2-3 minutes until the syrup thickens. Remove from heat and set aside.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Pour 1/4 cup of 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 another 1-2 minutes, or until golden brown.
Repeat with the remaining batter, greasing the skillet between batches as needed.
Serve pancakes warm, drizzled generously with the orange syrup. Enjoy!
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 2262 mg | 98% | |
| Total Carbohydrate | 268.5 g | 98% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 118.2 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 720 mg | 55% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1609 mg | 34% | |
*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.
