Orange Buttermilk Pancakes

Howdy folks!! It’s Tiffany from Creme de la Crumb, back to share another of my favorite recipes with you! Remember when I shared the recipe for those amazing Vanilla Coconut Muddy Buddies and I mentioned that I never ate breakfast growing up? Well now that I eat breakfast and totally love it, I have tried many breakfast recipes and found a particular passion for . . . PANCAKES!

Especially the decadent kind. Like White Chocolate Chip Macadamia Nut Pancakes. And Chocolate Chip Brownie Batter Pancakes.

Now that I think about it, my pancake obsession may just be an excuse to eat cake for breakfast…

These Orange Buttermilk Pancakes are light and fluffy and soooooo yummy! I loved them, the husband loved them, and I’m thinking about making them again already! You can definitely eat them as-is but I highly recommend drizzling some gooey fruity syrup like blueberry or boysenberry! Sleep in and then make these speedy pancakes this weekend for a fantastic breakfast in 15 minutes flat! You can’t beat that!!

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Orange Buttermilk Pancakes

By: Alyssa Rivers

These light and fluffy orange pancakes are perfect for a weekend breakfast or brunch! Drizzle blueberry or boysenberry syrup on top for the ultimate morning treat!!

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 6 Servings

Ingredients 

1x2x3x

• ▢ 1 cup all-purpose flour
• ▢ pinch of salt
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 4 tablespoons granulated sugar
• ▢ 1 cup low-fat buttermilk
• ▢ 1 large egg, lightly beaten
• ▢ 1 teaspoon vegetable oil
• ▢ zest of one orange
• ▢ Optional: blueberry or boysenberry syrup powdered sugar

Instructions 

• In a bowl whisk together the flour, salt, sugar, baking powder, and baking soda.
• In a separate bowl combine buttermilk, egg, and vegetable oil. Pour wet ingredients into dry ingredients and mix until just combined. Gently stir in orange zest.
• Heat a skillet over medium heat and spray with cooking spray or coat with butter.
• Pour about ¼ cup of the batter onto the skillet and cook until bubbles form on the top, flip the pancake and cook for another 2 minutes.
• Repeat with the rest of the batter and serve with syrup and powdered sugar.

Nutrition

Calories: 140kcalCarbohydrates: 26gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 29mgSodium: 145mgPotassium: 160mgFiber: 1gSugar: 10gVitamin A: 58IUVitamin C: 1mgCalcium: 83mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Main Course

Cuisine: American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!