Orange Buttermilk Pancakes

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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!

Orange Buttermilk Pancakes drizzled in syrup and garnished with orange slices.

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…

Orange Buttermilk Pancakes drizzled with syrup on a white plate.

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!!

Orange Buttermilk Pancakes on a white plate.

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Tiffany from Creme de la Crumb.

Orange Buttermilk Pancakes

Orange Buttermilk Pancakes

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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
Cook Time 5 minutes
Total Time 10 minutes
Author Alyssa Rivers
Servings: 6 Servings


  • 1 cup flour
  • pinch of salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4 tablespoons 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


  • In a bowl whisk together 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.
  • Coat a skilled or large flat bottom pan with cooking spray and heat over medium heat. Pour about ¼ cup batter onto the pan. Use a flat spatula to flip pancakes with top has bubbles and edges begin to look "dry". Cook 1-2 more minutes. Repeat with remaining batter. Serve warm with optional syrup and powdered sugar.


Serves: 6

Calories140kcal (7%)Carbohydrates26g (9%)Protein4g (8%)Fat2g (3%)Saturated Fat1g (5%)Cholesterol29mg (10%)Sodium145mg (6%)Potassium160mg (5%)Fiber1g (4%)Sugar10g (11%)Vitamin A58IU (1%)Vitamin C1mg (1%)Calcium83mg (8%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Breakfast, Main Course
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. These pancakes were amazing! I added chocolate chips to them and they tasted just like those delicious orange chocolates.

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