Orange and cinnamon bring a gentle citrus lift and warmth to these fluffy buttermilk pancakes.
Serve them hot from the pan with butter and maple syrup for an easy breakfast that feels just a little indulgent.
Infused with fragrant orange and a warm hint of cinnamon, these pancakes are pillowy, golden and light. Designed for slow weekends or special family breakfasts, they turn a simple morning meal into a celebration of flavour.
Orange and Cinnamon Pancakes
Buttermilk pancakes scented with fresh orange zest and cinnamon, cooked until golden and served warm with maple syrup.
Ingredients
- 1 1/4 cup buttermilk
- 1 egg
- 1 tsp vanilla
- 3 tbsp sugar
- 2 tbsp orange zest (roughly 1 orange)
- 1 cup all-purpose flour
- 1/4 cup wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- t tsp cinnamon
- 3 tbsp butter, melted
- 3 tbsp butter (to cook and serve the pancake)
Instructions
- In a bowl or large handled measuring cup, whisk the buttermilk, egg and vanilla together well, until completely combined.
- In another bowl, combine the orange zest and sugar, rubbing them together using the tips of your fingers. Add the plain flour, wheat flour, baking powder, salt, and cinnamon to the bowl and whisk well.
- Pour the wet ingredients into the dry ingredients and whisk until combined. Whisk in the 3 tablespoons of melted butter.
- Heat a large pan or griddle on medium-low heat and melt 1 tablespoon of butter. Use an ice cream scoop of batter to make each pancake. Turn after tiny bubbles appear on top and the bottom is golden (around2 minutes), then cook on the other side until golden. Place finished pancakes on a plate in a warmed oven and repeat with the remaining batter.
- Spread butter over the top of the pancakes and enjoy with maple syrup.
Notes
Tip: If you do not have buttermilk, use 1 ¼ cup whole milk — replace 1 tbsp of the milk with 1 tbsp of vinegar and let sit undisturbed for 10 minutes.
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