Lucy M. A bright and zesty twist on classic pancakes that bring a fresh burst of orange flavor to your breakfast table.
I never expected pancakes and oranges to be such a perfect match until one day I had too many oranges on hand and not enough ideas. Instead of making juice, I decided to add orange zest and juice directly into the batter—and wow, what a difference it made! The pancakes turned out fluffy and soft, but with a lively citrus twist that made every bite exciting. It’s like a little burst of sunshine on your plate, and it’s surprisingly simple to make. Whether you’re feeding picky kids or just want a refreshing breakfast, Orange Pancakes are a winner. The natural sweetness and tang balance beautifully with the classic pancake flavors. Plus, they’re a great way to sneak in some vitamin C first thing in the morning. Trust me, once you try this recipe, regular pancakes might start feeling a bit boring.
Ingredients
- 1⅓ cups (175g) all-purpose flour
- 1 tablespoon baking powder
- ¼ cup (40g) sugar
- ½ teaspoon salt
- 1 extra-large egg
- 2 oranges (juice and zest)
- A little milk (about ¾ cup, adjust as needed)
Instructions
- Prepare your orange ingredients and dry mix: First, carefully grate the outer peel of one orange to collect about a tablespoon of zest—this adds a wonderful citrus aroma. Then, squeeze the juice from both oranges into a small bowl, making sure to remove any seeds. In a separate large bowl, combine the flour, baking powder, sugar, salt, and the freshly grated orange zest. Use a whisk or fork to mix these dry ingredients thoroughly, ensuring the zest is evenly distributed throughout the flour mixture.
- Mix the wet ingredients: Crack the egg into a medium bowl and beat it lightly with a fork or whisk until smooth. Add the freshly squeezed orange juice along with about half a cup of milk. Whisk these wet ingredients together until they blend evenly. The mixture should look smooth and a little frothy.
- Bring batter together: Slowly pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, gently fold the two together. Stir just until the flour disappears and the batter looks consistent. It’s important not to overmix here; a few small lumps are okay. The batter should be thick but still run off the spoon easily. If it feels too stiff, add a splash of milk little by little until you get the right pourable texture.
- Cook the pancakes: Heat a non-stick frying pan or griddle over medium heat. Lightly brush the surface with melted butter or oil to prevent sticking. Pour about ¼ cup of batter for each pancake onto the pan, leaving space between them. Cook for about 2-3 minutes until small bubbles appear on top and the edges start to look set and dry. Carefully flip each pancake and cook for another 1-2 minutes until golden brown and cooked through. Transfer to a warm plate and repeat with the remaining batter. Serve your orange pancakes hot, topped with syrup, honey, or extra orange slices if you like.
If you love orange pancakes, you’ll definitely want to try her delicious banana bread recipe for another comforting homemade treat.
Orange Pancakes
Ingredients
Method
- First, carefully grate the outer peel of one orange to collect about a tablespoon of zest—this adds a wonderful citrus aroma. Then, squeeze the juice from both oranges into a small bowl, making sure to remove any seeds. In a separate large bowl, combine the flour, baking powder, sugar, salt, and the freshly grated orange zest. Use a whisk or fork to mix these dry ingredients thoroughly, ensuring the zest is evenly distributed throughout the flour mixture.
- Crack the egg into a medium bowl and beat it lightly with a fork or whisk until smooth. Add the freshly squeezed orange juice along with about half a cup of milk. Whisk these wet ingredients together until they blend evenly. The mixture should look smooth and a little frothy.
- Slowly pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, gently fold the two together. Stir just until the flour disappears and the batter looks consistent. It’s important not to overmix here; a few small lumps are okay. The batter should be thick but still run off the spoon easily. If it feels too stiff, add a splash of milk little by little until you get the right pourable texture.
- Heat a non-stick frying pan or griddle over medium heat. Lightly brush the surface with melted butter or oil to prevent sticking. Pour about ¼ cup of batter for each pancake onto the pan, leaving space between them. Cook for about 2-3 minutes until small bubbles appear on top and the edges start to look set and dry. Carefully flip each pancake and cook for another 1-2 minutes until golden brown and cooked through. Transfer to a warm plate and repeat with the remaining batter. Serve your orange pancakes hot, topped with syrup, honey, or extra orange slices if you like.
Notes
Why Orange Zest Makes Pancakes Better
Orange zest is like the secret superhero of flavor in pancakes. It contains the essential oils of the orange, which are packed with intense citrus aroma and taste that juice alone can’t deliver. When you add zest to your pancake batter, it gives a fresh, bright, and slightly sweet fragrance that wakes up your senses with every bite. Unlike orange juice, zest doesn’t add extra liquid, so it enhances flavor without changing the batter’s consistency. It also adds a tiny bit of texture, creating subtle bursts of orange flavor in each pancake. This simple addition transforms ordinary pancakes into something special and memorable. So next time you make pancakes, don’t skip the zest—it’s a small step that makes a big difference!Why Orange Zest Makes Pancakes Better
Orange zest is like the secret superhero of flavor in pancakes. It contains the essential oils of the orange, which are packed with intense citrus aroma and taste that juice alone can’t deliver. When you add zest to your pancake batter, it gives a fresh, bright, and slightly sweet fragrance that wakes up your senses with every bite.
Unlike orange juice, zest doesn’t add extra liquid, so it enhances flavor without changing the batter’s consistency. It also adds a tiny bit of texture, creating subtle bursts of orange flavor in each pancake. This simple addition transforms ordinary pancakes into something special and memorable.
So next time you make pancakes, don’t skip the zest—it’s a small step that makes a big difference!
Nutritional Value (for 20 pancakes)
- Calories: Approximately 44 calories per pancake
- Protein: About 1.2 grams
- Fat: Around 0.6 grams
- Carbohydrates: Roughly 8.4 grams
- Fiber: About 0.4 grams
- Sugar: Nearly 2.4 grams
Conclusion
These Orange Pancakes are a simple but delicious way to brighten your breakfast. The fresh orange zest and juice add a natural sweetness and fresh aroma that you won’t get from regular pancakes. They’re easy to whip up with everyday ingredients and perfect for a relaxing weekend morning. Give them a try and enjoy a sunny start to your day!
