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Orange Vanilla Pancakes

Fluffy Orange Vanilla Pancakes for a Bright Breakfast Boost

These Orange Vanilla Pancakes are a delightful breakfast treat that blends citrus and vanilla for a fresh and fluffy experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour Substitute with whole wheat flour for a healthier option.
  • 2 tablespoons granulated sugar Can replace with coconut sugar for a lower glycemic index.
  • 2 teaspoons baking powder Check for freshness to avoid flat pancakes.
  • 0.5 teaspoons baking soda Best if used fresh.
  • 0.25 teaspoons fine sea salt Use kosher salt in equal measure.
  • 1 cup buttermilk Substitute with a mixture of milk and vinegar if needed.
  • 0.5 cup fresh orange juice Must use fresh; bottled juice won’t yield the same results.
  • 1 large egg For a vegan option, consider using a flax egg.
  • 2 tablespoons unsalted butter Can replace with vegetable oil for a dairy-free option.
  • 1 teaspoon pure vanilla extract Use high-quality or homemade for best results.
  • 1 tablespoon orange zest Always zest before juicing for easier handling.

Equipment

  • Mixing bowl
  • Whisk
  • Griddle or skillet
  • spatula

Method
 

Step-by-Step Instructions for Orange Vanilla Pancakes
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt.
  2. In a separate bowl, whisk together the buttermilk, fresh orange juice, beaten egg, melted unsalted butter, and pure vanilla extract. Stir in the grated orange zest.
  3. Gently fold the wet mixture into the dry ingredients using a spatula, being careful not to overmix.
  4. Let the pancake batter rest for about 5-10 minutes.
  5. Preheat your griddle or skillet over medium heat.
  6. Grease the hot griddle lightly with butter or oil. Pour about ¼ cup of pancake batter for each pancake onto the griddle.
  7. Cook for 2-3 minutes or until bubbles appear on the surface, then flip and cook for an additional 1-2 minutes.
  8. Transfer pancakes to a baking sheet in a low oven set to 200°F to keep warm.

Nutrition

Serving: 2pancakesCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 600IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

Store leftover pancakes in an airtight container for up to 3 days. For longer storage, freeze pancakes for up to 2 months. Reheat before serving.

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