Fluffy orange-infused pancakes are a delightful twist on a classic breakfast. The citrus adds a bright, aromatic flavor that pairs beautifully with maple syrup or a dollop of whipped cream. Here’s a detailed recipe to make them at home.
Fluffy Orange-Infused Pancakes
Makes about 8–10 medium pancakes
Ingredients:
For the Pancakes:
· 1 ½ cups all-purpose flour
· 2 tablespoons granulated sugar
· 2 teaspoons baking powder
· ½ teaspoon baking soda
· ¼ teaspoon salt
· 1 large egg
· 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar, rested 5 minutes)
· ¼ cup fresh orange juice (from about 1 medium orange)
· 2 tablespoons orange zest (from about 1–2 oranges)
· ¼ cup melted butter (or neutral oil), plus more for cooking
· 1 teaspoon vanilla extract
For Serving (Optional):
· Maple syrup or honey
· Whipped cream or Greek yogurt
· Fresh orange slices or segments
· Additional orange zest for garnish
Instructions:
- Prepare Wet Ingredients:
· In a medium bowl, whisk together the egg, buttermilk, fresh orange juice, orange zest, melted butter (cooled slightly), and vanilla extract until well combined. - Prepare Dry Ingredients:
· In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. - Combine:
· Pour the wet ingredients into the dry ingredients. Gently stir until just combined—do not overmix. A few small lumps are fine; overmixing leads to dense pancakes. Let the batter rest for 5–10 minutes while you preheat your cooking surface. - Cook Pancakes:
· Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
· Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
· Flip and cook the other side until golden brown (another 1–2 minutes). Adjust heat if needed to avoid burning. - Serve:
· Serve immediately while warm. Top with maple syrup, a sprinkle of orange zest, fresh orange segments, or a dollop of whipped cream.
Tips for Success:
· Fresh Orange Zest & Juice: Use fresh oranges for the brightest flavor. Avoid bottled juice if possible.
· Buttermilk Substitute: If using the milk + acid substitute, let it curdle slightly before mixing.
· Rest the Batter: Allowing the batter to rest helps the gluten relax and the baking powder to activate, yielding fluffier pancakes.
· Keep Warm: To serve all at once, keep cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch.
Variations:
· Orange-Vanilla: Add an extra teaspoon of vanilla or scrape in vanilla bean seeds for a more pronounced aroma.
· Citrus Burst: Add a teaspoon of lemon zest along with the orange for a tangier note.
· Chocolate Chip Orange: Fold in ½ cup of mini chocolate chips for a classic pairing.
· Whole Grain: Substitute half the all-purpose flour with whole wheat flour for a nuttier texture.
Enjoy your sunny, fragrant stack of pancakes—perfect for a weekend brunch or a special morning treat!