|Nutritional Guidelines (per serving)|
|Servings: serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These pancakes get a 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.