These fluffy orange pancakes are bright and zesty, perfect for a sweet breakfast. The fresh orange juice and zest make every bite feel like a sunny morning!
When I make these, I can’t help but smile! They pair wonderfully with maple syrup or some whipped cream on top. Who needs a fancy brunch when you have these? 🍊🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is a pantry staple for pancake recipes. However, for a gluten-free version, you can use a gluten-free flour blend. I’ve found that brands like Bob’s Red Mill work well in pancakes!
Fresh Orange Juice and Zest: Freshly squeezed juice is best for flavor, but if you’re in a pinch, bottled juice works, even though it lacks the same freshness. For zest, consider using lemon or even lime for a different citrus kick!
Sugar: Granulated sugar is standard for sweetness, but you could substitute brown sugar for a deeper flavor. I’ve tried adding a bit of honey or maple syrup too, which can give a delightful twist.
Butter: Unsalted butter is ideal for baking, but if you’re out, you can use coconut oil or vegetable oil. Personal preference leans towards butter for its rich taste in pancakes!
Cooking Spray: Some prefer butter for greasing the skillet for added flavor, while others opt for a non-stick spray. Either works, but keep in mind that butter may need to be reapplied more often.
How Do I Make Sure My Pancakes Are Fluffy?
Getting fluffy pancakes is all about the mixing technique and cooking time. Here are some tips to keep in mind:
- Mix wet and dry ingredients separately before combining. This helps avoid over mixing, which can lead to dense pancakes.
- When combining, stir gently until just mixed. A few small lumps are perfectly fine.
- Make sure your skillet or griddle is preheated properly. A medium heat is best; you want the pancakes to cook through without burning.
- Watch for bubbles forming on the surface; this is your sign that it’s time to flip. Cooking too long on one side can cause dryness.
By following these steps, you’ll have beautifully fluffy orange pancakes ready to enjoy!
How to Make Delicious Orange Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/4 cup fresh orange juice
- Zest of 1 orange
- 2 tablespoons unsalted butter, melted
- Cooking spray or additional butter for the skillet
For Serving:
- Maple syrup
- Optional: Orange slices for garnish
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and about 15 minutes for cooking, making it a total of 25 minutes to enjoy these tasty orange pancakes!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large bowl, take your flour, granulated sugar, baking powder, and salt. Whisk everything together until it’s well combined. This will help your pancakes rise nicely!
2. Combining the Wet Ingredients:
In another bowl, crack the egg and beat it lightly. Then add in the milk, fresh orange juice, orange zest, and melted butter. Mix these together until everything is smooth and well combined.
3. Bringing It All Together:
Now, pour your wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—it’s totally okay to have a few lumps. Be careful not to overmix, as this can make the pancakes tough.
4. Heating Up the Skillet:
Preheat a skillet or griddle on medium heat. Lightly grease your cooking surface with either cooking spray or a bit of butter to prevent sticking.
5. Cooking the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook them until you see bubbles forming on the surface and the edges start looking set—this should take about 2-3 minutes.
6. Flipping the Pancakes:
Carefully flip each pancake over and cook until the other side is golden brown. This will usually take another 1-2 minutes. Repeat this with the rest of your batter, adjusting the heat if needed to avoid burning.
7. Serving Time:
Once all your pancakes are cooked, serve them warm. Drizzle with some delicious maple syrup and add orange slices on top if you like. Enjoy your tasty breakfast!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can use whole wheat flour instead of all-purpose flour, but it may result in denser pancakes. To lighten them up a bit, you can use a 50/50 mix of whole wheat and all-purpose flour for a balance of texture and nutrition!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them by placing parchment paper between each pancake in a freezer-safe bag. To reheat, pop them in the toaster or microwave—perfect for a quick breakfast!
Can I Use Non-Dairy Milk in This Recipe?
Absolutely! Non-dairy milk like almond, soy, or oat milk works great in this recipe. Just ensure you choose an unsweetened variety to keep the flavor balanced!
What Other Toppings Can I Use Besides Maple Syrup?
Feel free to get creative! Fresh fruit, yogurt, whipped cream, or a sprinkle of powdered sugar make excellent toppings. You could even add a dollop of nut butter for extra protein and flavor!
