Best 4 Orange Buttermilk Pancakes Recipes
Indulge in the delightful symphony of flavors with our curated collection of orange buttermilk pancake recipes. These culinary creations offer a tantalizing fusion of sweet citrus and tangy buttermilk, resulting in a stack of fluffy, golden-brown pancakes that will elevate your breakfast or brunch experience. From classic recipes that capture the essence of simplicity to innovative variations boasting unique ingredients and flavor combinations, our comprehensive guide caters to every palate. Discover the perfect balance of tart and sweet with our classic orange buttermilk pancakes, or embark on a culinary adventure with our orange ricotta pancakes, featuring a creamy and luscious ricotta filling. For those seeking a gluten-free option, our gluten-free orange buttermilk pancakes promise the same delightful taste and texture without compromising on quality. And for those with a sweet tooth, our orange buttermilk pancakes with cinnamon sugar butter will satisfy your cravings with a generous sprinkling of cinnamon sugar, creating a delectable treat that is sure to become a family favorite.
Here are our top 4 tried and tested recipes!
CINNAMON ORANGE PANCAKES
These crispy, old fashioned cinnamon orange pancakes are made with buttermilk and a hint of orange and cinnamon. The perfect holiday breakfast!
Provided by Trish Bozeman
Categories Breakfast
Time 50m
Number Of Ingredients 10
Steps:
- Whisk together the flour, cinnamon, and salt in a small bowl. Set aside.
- Beat the egg in a large mixing bowl. Whisk in the buttermilk, vanilla, and orange zest. Gradually whisk in the flour mixture until well combined. Whisk in the baking soda.*
- Melt 2 Tbsp of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ¼ cup of the mixture and pour into one side of the pan, creating about a 4" diameter pancake. Continue until you can't fit any more pancakes in your pan. Cook until bubbles form on the top of the cakes and begin to pop, about 3-5 minutes. Check to see if the bottom is brown and crispy, flip. Cook the other side about 2-3 minutes, or until browned and crispy on both sides. Remove from pan and set aside.
- Continue to cook the pancakes until the batter is gone, adding 2 Tbsp butter to your pan between each batch.Serve immediately with warm maple syrup.Enjoy!
Nutrition Facts : ServingSize 1 pancake, Calories 131 kcal, Carbohydrate 14 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 43 mg, Sodium 234 mg, Fiber 1 g, Sugar 2 g
PERFECT BUTTERMILK PANCAKES
Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.
Provided by Alison Roman
Categories breakfast, brunch, pancakes, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
- Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
- Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
CLASSIC PANCAKES
This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they're hearty and have a delicious buttery syrup on top.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 9
Number Of Ingredients 7
Steps:
- In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
- Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
Nutrition Facts : Fat 1/2, ServingSize 1 Pancake, TransFat 0 g
ORANGE BUTTERMILK PANCAKES
Make and share this Orange Buttermilk Pancakes recipe from Food.com.
Provided by Colorado Lauralee
Categories Breakfast
Time 14m
Yield 16 pancakes
Number Of Ingredients 9
Steps:
- In a large bowl combine flour and other dry ingredients including orange peel.
- In a medium bowl combine remaining ingredients.
- Stir orange juice mixture into flour mixture until combined but still slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat.
- For each pancake pour about 1/4 cup batter onto griddle.
- Cook until golden; turn when tops are bubbly and edges are slightly dry (1-2 minutes per side).
- Enjoy!
Nutrition Facts : Calories 106.4, Fat 2.3, SaturatedFat 0.4, Cholesterol 12.2, Sodium 161.8, Carbohydrate 18.4, Fiber 0.5, Sugar 4.5, Protein 2.8
Tips:
- For a richer flavor, use buttermilk that has been cultured for at least 24 hours.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- To make sure your pancakes are cooked through, cook them over medium heat and flip them only once.
- Serve your pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These orange buttermilk pancakes are a delicious and easy-to-make breakfast or brunch recipe. The combination of orange zest and buttermilk gives them a light and fluffy texture, while the orange juice adds a subtle citrus flavor. With just a few simple ingredients, you can have a stack of these pancakes on your table in no time. So next time you're looking for a tasty and satisfying breakfast, give these orange buttermilk pancakes a try!
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