Skip to main content
Report this ad

See also:

Pancake recipe: Easy pancakes with a hint of orange and cinnamon

easy pancakes
easy pancakes
Sherry Smith-Noble

This easy pancake recipe is fabulous! The taste of fresh orange with the hint of cinnamon are in this wonderfully, textured pancake. These are so delicious you will have a hard time eating only a short stack – better double the recipe; orange pancakes will quickly become a family favorite!

Although you can use bottled orange juice for this recipe, you will want to squeeze your own if possible. You will need to use fresh oranges anyway, as the recipe also calls for grated orange zest (the orange-colored part of the skin) to get a true taste of orange.

To get the most juice from an orange, let it sit on the counter until it is room temperature. Then, taking the palm of your hand and pressing down firmly on the room-temperature orange, apply pressure while rolling it around. This will work the juice from the pulp and will give you the maximum amount of juice from each orange.

Orange Pancake Recipe

Ingredients for Orange Pancakes:

  • 1 egg
  • ½ cup orange juice (fresh is best)
  • 1 ½ tsp. orange zest (the grated rind of an orange – the orange part only)
  • ¾ cup milk
  • 1 tsp. sugar
  • 1 ¼ cup flour
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • 2 tablespoons melted butter
  • Oil for griddle

Directions for Orange Pancakes:

In a large mixing bowl, combine the egg, orange juice, orange zest, milk, and sugar. Mix with a whisk just enough to incorporate the ingredients. Add the flour, baking soda, baking powder, salt, and cinnamon. Again, mix just well enough to incorporate. Stir in the melted butter until the batter is smooth. Let the batter sit for 15 minutes prior to using – do not cover or refrigerate it.

Oil a griddle or large frying pan just enough so the pancakes won’t stick to the surface. Heat the griddle to medium-high. (You can test the griddle by sprinkling it with a couple drops of water. If the water dances around on the surface, the griddle is ready to use.)

Using a ¼-cup measuring cup nearly full of pancake batter (or a ladle or spoon), pour the pancake batter in small amounts on the hot griddle. When the pancakes bubble on the top side they are ready to flip over. Cook until both sides are golden brown. Serve warm with butter and syrup. (You can keep the pancakes warm by putting them on a baking pan and placing them in the oven on the lowest heat possible covered with a towel so they won’t dry out). This will keep them for 10 minutes or less – just long enough for you to finish cooking the entire batch.)


Oatmeal Pancake Recipe – healthy and delicious

Banana Pancake Recipe -- these are such a wow!

Sweet Potato Pancake Recipe – possibly the best pancakes ever


Report this ad