Best 2 Orange Cinnamon Pancakes Recipes

Indulge in a delightful culinary journey with our tantalizing Orange Cinnamon Pancakes, a harmonious blend of zesty citrus and warm, aromatic spice. These pancakes are not just a breakfast treat; they're an experience that awakens your senses and elevates your mornings to a whole new level.

With our step-by-step guide and carefully curated ingredients, you'll effortlessly create fluffy, golden-brown pancakes infused with the vibrant flavors of orange and cinnamon. The zesty orange zest and freshly squeezed orange juice add a burst of citrusy brightness, while the aromatic cinnamon embraces you with its warmth and coziness.

But that's not all; we've got you covered with a variety of tempting pancake recipes to satisfy every craving. From classic buttermilk pancakes to decadent chocolate chip pancakes, our collection offers a symphony of flavors and textures that will delight your taste buds. Whether you prefer fluffy, thick pancakes or crispy, thin ones, our recipes cater to your every desire.

So, gather your ingredients, fire up the griddle, and embark on a culinary adventure with our Orange Cinnamon Pancakes. Let the tantalizing aroma of oranges and cinnamon fill your kitchen as you create a stack of fluffy, delicious pancakes that will make your mornings truly special.

Let's cook with our recipes!

BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP

Blue Corn Pancakes with Orange Honey Butter and Cinnamon Maple Syrup image

Provided by Bobby Flay

Time 30m

Yield 12 pancakes (4 servings)

Number Of Ingredients 19

Ingredients

1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
1 tablespoon baking powder
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons unsalted butter, melted
1 cup fresh blueberries, plus more for garnish
2 to 3 bananas, peeled and sliced
Orange-Honey Butter, recipe follows
Cinnamon Maple Syrup, recipe follows
Confectioners' sugar, for garnish
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt
2 cups pure maple syrup
2 to 3 cinnamon sticks

Steps:

Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

ORANGE CINNAMON PANCAKES

Orange Cinnamon Pancakes image

You need to start preparing these the night before, so plan ahead! From a Diabetic cookbook. Makes 12 pancakes, 2 per serving. The dietary exchanges are 2 1/2 starch, 2 1/2 fat.

Provided by BeccaB3c

Categories Breakfast

Time 25m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups uncooked old fashioned oats
2 cups orange juice
1/4 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, lightly beaten
1/4 cup canola oil
2 tablespoons honey
2 teaspoons orange zest
nonfat cooking spray
plain fat-free yogurt (to garnish) (optional)
orange slice (to garnish) (optional)

Steps:

Combine oats and orange juice in large bowl. Cover and refrigerate overnigh.
Just before cooking, sift flour, baking powder, baking soda, salt and cinnamon into oat mixture. Add eggs, oil, honey and orange peel; stir until just blended.
Coat large nonstick griddle or skillet with nonstick cooking spray. Heat over medium-low heat until hot.
For each pancake, spoon 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles appear. Turn pancakes; cook until pancakes are lightly browned.
Garnish with yogurt and orange slices, if desired.

Nutrition Facts : Calories 285.4, Fat 12.7, SaturatedFat 1.5, Cholesterol 70.5, Sodium 385, Carbohydrate 36.7, Fiber 3.6, Sugar 13.2, Protein 7.7

Tips:

Use fresh oranges: Fresh oranges provide the best flavor and aroma to your pancakes. If you don't have fresh oranges, you can use store-bought orange juice, but make sure it's 100% pure and not from concentrate.
Zest the oranges before juicing: Zesting the oranges before juicing helps release the flavorful oils from the peel. This will give your pancakes a more intense orange flavor.
Use good quality cinnamon: Cinnamon is a key flavor in these pancakes, so make sure you use a good quality ground cinnamon. Avoid using cinnamon that has been sitting in your pantry for a long time, as it may have lost its flavor.
Don't overmix the batter: Overmixing the batter can make your pancakes tough. Mix the batter just until the ingredients are combined and then stop.
Cook the pancakes over medium heat: Cooking the pancakes over medium heat helps them cook evenly and prevents them from burning.
Serve the pancakes warm: Pancakes are best served warm, right out of the pan. You can top them with butter, syrup, or your favorite fruit.

Conclusion:

This recipe for Orange Cinnamon Pancakes is a delicious and easy-to-make breakfast that is perfect for a special occasion or a weekend brunch. The pancakes are light and fluffy, with a zesty orange flavor and a hint of cinnamon. They are sure to be a hit with everyone at the table.