These pancakes get vibrant orange flavor from the orange juice and fresh orange zest. They're super easy to prepare and the fresh flavor is a welcome change from the everyday pancake. Serve the pancakes along with some bacon or sausage, or add some fruit to the plate.
Feel free to add a handful of fresh blueberries to the pancake batter. Or add some dried cranberries or chopped dried cherries.
- 3/4 cup orange juice
- 2 tablespoons orange zest (finely grated)
- 3/4 cup buttermilk
- 3 large eggs
- 2 cups flour (all-purpose)
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup sugar (granulated)
- 5 tablespoons melted butter
- 1 tablespoon vegetable oil or shortening (for the skillet or griddle, or as needed)
- If you plan to keep batches warm until they are all made, heat the oven to 200 F.
- In a bowl, whisk the orange juice with the orange zest, buttermilk, and eggs until smooth.
- In another bowl combine the flour, salt, baking powder, soda, and sugar. Stir into the first mixture, blending well. Add the melted butter and stir until smooth.
- Heat a skillet or griddle over medium heat. Add the oil to the hot skillet. When the oil is hot, pour about 1/4 cup of batter into the pan for each pancake.
- When bubbles begin to appear over the top of the pancakes and the edges begin to look dry, flip them and brown the other side lightly.
- Adjust the heat under the pan, as necessary.
- Remove the pancakes to a plate and keep warm in the preheated 200 F oven or a warming drawer.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||8 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||1 g|