|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 1g||5%|
|Total Sugars 13g|
|Vitamin C 19mg||93%|
|*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.|
Pancakes are a breakfast favorite, but the old standard recipe can get a bit ho-hum after a while. Change things up with these orange buttermilk pancakes; the vibrant orange flavor comes from a generous amount of orange juice and fresh orange zest. They're super easy to prepare and the fresh flavor is a welcome change from the everyday pancake.
Like many other pancake recipes, the wet ingredients and dry ingredients are combined separately and then mixed together. The batter will bubble and puff up when cooked, creating nice, fluffy pancakes, thanks to the buttermilk, eggs, and baking powder. Serve these orange buttermilk pancakes with your favorite breakfast foods, like bacon or sausage, or add some fruit to the plate such as raspberries or blueberries. Sprinkle on some confectioners' sugar, if you like, and offer pure maple syrup on the side.
3/4 cup orange juice
2 tablespoons finely grated orange zest
3/4 cup buttermilk
3 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
5 tablespoons (2 1/2 ounces) melted unsalted butter
1 tablespoon vegetable oil, or shortening, for the skillet or griddle
Gather the ingredients. If you plan to keep batches warm until all of the pancakes are made, heat the oven to 200 F.
In a large bowl, whisk the orange juice with the orange zest, buttermilk, and eggs until smooth.
In another bowl, combine the flour, salt, baking powder, baking soda, and sugar. Stir this dry mixture into the wet mixture, blending well. Add the melted butter and stir until smooth.
Heat a skillet or griddle over medium heat. Add the oil or shortening to the hot skillet and spread to coat evenly. When the oil is hot, pour about 1/4 cup of batter into the pan for each pancake.
When bubbles begin to appear on top and the edges begin to look dry, flip the pancakes and cook until the other side is lightly brown. Adjust the heat under the pan, as necessary.
Remove the pancakes to a plate or a baking sheet topped with a wire rack and keep warm in the preheated oven or a warming drawer until all of the pancakes are ready.
Serve with your favorite pancake accompaniments and enjoy.
Feel free to add a handful of fresh blueberries, dried cranberries, or chopped dried cherries to the pancake batter.