Description
Fluffy, citrus-infused orange pancakes made with fresh orange juice and zest for a bright, refreshing breakfast. Perfectly golden brown, soft, and airy, these pancakes pair beautifully with maple syrup, homemade orange syrup, or fresh fruit. A delicious twist on classic pancakes, ideal for weekend brunch or special mornings!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh orange juice
- 1 tbsp orange zest
- 1 large egg
- ¾ cup milk (or dairy-free alternative)
- 2 tbsp melted butter (or neutral oil)
- 1 tsp vanilla extract
Optional Add-ins:
- ¼ tsp ground cinnamon or cardamom (for warmth)
- ¼ cup chocolate chips or chopped nuts (for texture)
Instructions
- Prepare the Dry Ingredients – In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix the Wet Ingredients – In a separate bowl, whisk orange juice, orange zest, egg, milk, melted butter, and vanilla extract until smooth.
- Combine – Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep pancakes fluffy. Let the batter rest for 5-10 minutes.
- Heat the Pan – Preheat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
- Cook the Pancakes – Pour ¼ cup of batter per pancake onto the pan. Cook until bubbles form on the surface and edges look set (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
- Serve Warm – Enjoy with maple syrup, homemade orange syrup, whipped cream, or fresh berries.
Notes
- For extra fluffiness, let the batter rest before cooking.
- Use freshly squeezed orange juice instead of store-bought for the best flavor.
- For dairy-free pancakes, substitute milk with almond, oat, or coconut milk and butter with oil or vegan butter.
- Leftovers can be stored in the fridge for 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: ~210 kcal
- Sugar: ~8g
- Sodium: ~200mg
- Fat: ~6g
- Saturated Fat: ~3g
- Unsaturated Fat: ~2g
- Trans Fat: 0g
- Carbohydrates: ~34g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~35mg
Keywords: Orange pancakes, citrus pancakes, fluffy pancakes, homemade pancakes, breakfast recipe, brunch ideas