Description
Orange Pancakes are a fluffy, citrusy twist on traditional pancakes. Infused with fresh orange zest and juice, these pancakes are perfect for a bright and refreshing breakfast or brunch, topped with orange syrup or powdered sugar for extra sweetness.
Ingredients
- 1½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 large egg
- 1 cup milk
- 2 tbsp melted butter
- Zest of 1 large orange
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
- Optional Toppings: fresh orange slices, maple syrup or orange syrup, powdered sugar, whipped cream
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg and then stir in the milk, melted butter, orange zest, orange juice, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for 1–2 minutes, until golden brown and cooked through.
- Keep pancakes warm in the oven while you cook the remaining pancakes.
- Serve pancakes stacked, topped with orange slices, syrup, and a dusting of powdered sugar if desired.
Notes
- For extra flavor, add chocolate chips or blueberries to the batter.
- Substitute whole wheat flour for a heartier, more nutritious option.
- For a dairy-free version, swap the butter for coconut oil and use almond milk.
- Make it vegan by using a flax egg and almond milk.
- Top with whipped cream or vanilla ice cream for an indulgent treat.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 8g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
