Orange Pancakes

These orange pancakes are light, fluffy, and full of bright citrus flavor, making them a fun change from regular pancakes. They’re easy to make with simple ingredients, and the fresh orange juice and zest give every bite a sweet, sunny taste.

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Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast

Cuisine American

Servings pancakes

Calories 188 kcal

Equipment

Ingredients

2 cups all purpose flour
3 tablespoons white sugar
1½ tablespoons baking powder
3 tablespoons vegetable oil
1¼ cups whole milk
2 teaspoons white vinegar
¼ cup orange juice
1 medium orange zest only

Instructions

Add the vinegar to the milk and let it sit for 5 minutes. Set it aside while you continue to make the pancake batter.
In a large bowl, whisk the vegetable oil, orange juice, and milk and vinegar mixture with half of the orange zest. In a separate bowl, whisk together the flour, sugar, and baking powder. Add the dry ingredients to the wet ingredients and stir until just combined.
Heat the griddle over medium heat (325ºF). Once the griddle is hot, melt butter if desired, and add about ⅓ cup of the batter. Cook for 1-3 minutes, or until bubbles start to appear on top and the bottom is golden and firm. Flip the pancake over and cook for an additional 1-3 minutes, or until the bottom is golden.
Repeat for the rest of the pancakes.
Sprinkle pancakes with remaining orange zest and drizzle with maple syrup.

Notes

Store leftover pancakes in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 weeks. Reheat in 10-20 second increments in the microwave. There is no need to thaw before reheating.

Nutrition

Keyword orange, orange juice, pancakes