Easy Orange Pancakes

Fluffy orange pancakes stacked with fresh orange slices and drizzled with syrup on a plate

Soft and fluffy Easy Orange Pancakes made with fresh orange zest and juice for a refreshing, citrusy breakfast treat

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Prep Time 10

Cook Time 10

Total Time 25

Servings 4

Equipment

Non-stick Pan or Griddle: A heavy-bottomed pan gives even heat distribution
Mixing bowls The bowl's rounded shape helps mix wet and dry ingredients evenly
Measuring cups and spoons These give precise measurements and consistent results
Whisk: You'll need this to create smooth, lump-free batter
Spatula: The thin, rounded edges make perfect flips possible
Citrus Juicer: You can pick either manual or electric options

Ingredients

2 cups All-purpose flour: for the perfect structure
1/4 cup Sugar: to boost sweetness
1 tablespoon Baking powder: for proper rise
2 teaspoons Baking soda: to create fluffiness
1 teaspoon Kosher salt: to balance flavors
1 1/2 cups Buttermilk: for tenderness
1/2 cup Fresh orange juice: for bright citrus notes
1/2 cup plus 2 tablespoons Vegetable oil: for moisture
2 Large eggs: for structure
3 teaspoons Vanilla extract: for depth
2 tablespoons Orange zest: for intense orange flavor

Instructions

Here’s the quickest way to make these delightful orange pancakes! You’ll get perfect results every time with these simple steps.
1 - The orange juice and zest need to sit together for 5 minutes. This helps bring out the citrus flavor. The flour, sugar, baking powder, baking soda, and salt should be whisked together in a large bowl.
2 - Mix the buttermilk, orange juice mixture, oil, eggs, and vanilla in another bowl until they’re well combined. The wet mixture should become slightly frothy when whisked.
3 - The liquid ingredients go into the flour mixture. Just stir until combined. Let the batter rest for 20-30 minutes until it becomes fluffy.
4 - Heat your griddle over medium-high heat during the resting time. A drop of water should sizzle when it hits the surface (around 350-375°F). Add a generous coating of oil to the hot surface.
5 - Each pancake needs about 1/4 cup of batter. Space them apart on the griddle so they don’t touch. Bubbles will form on the surface and edges will look dry in about 3-4 minutes.
6 - The pancakes are ready to flip when bubbles pop and stay open. Cook the other side until golden brown, which takes about 2-3 minutes.
You can prepare fresh orange juice while the pancakes cook. Keep finished pancakes warm in a low-temperature oven until the whole batch is done. These orange pancakes taste amazing with butter and maple syrup. Fresh juice makes this breakfast combination perfect.

Notes

We learned that precision makes perfect with these orange pancakes. A kitchen scale helps me get consistent results – a cup of flour should weigh exactly 125 grams. This measurement technique will give you perfect texture every time.

These pancakes freeze beautifully for future enjoyment. You can store them in freezer bags with parchment paper between layers and reheat them at 350°F for a few minutes. They’re perfect to grab on busy mornings when you need a quick breakfast.

Here are my essential measurement conversions:

1 cup flour = 125 grams
2 tablespoons vinegar + milk to make 1 cup = buttermilk substitute
30 minutes = ideal batter resting time

I found that adding chocolate chips after about 30 seconds of cooking works better than mixing them into the batter. This prevents burning and lets you control the amount in each pancake.

My cooking surface alternates between butter and oil. Clarified butter works great to prevent burning, since regular butter’s milk solids can blacken. The right pan makes a difference too – heavy pans distribute heat evenly and prevent sticking.

A final tip that revolutionized my pancake game: don’t overmix the batter. Those small lumps you see are actually good! They disappear during cooking and create that perfect, fluffy texture we all love.