Orange Buttermilk Pancakes

Pancakes for breakfast
jgareri/Getty images
  • 27 mins
  • Prep: 15 mins,
  • Cook: 12 mins
  • Yield: Serves 4 to 6

Delicate orange flavor highlights these great tasting buttermilk pancakes. Honestly, an amazing meal at any time of day.

Serve the pancakes with maple syrup, golden cane syrup or an orange-flavored sauce or syrup.

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What You'll Need

  • 3/4 cup orange juice
  • 2 tablespoons orange zest (finely grated)
  • 3/4 cup buttermilk
  • 3 large eggs
  • 2 cups flour (all-purpose)
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup sugar (granulated)
  • 5 tablespoons melted butter
  • 1 tbsp. vegetable oil (for the skillet or griddle, or as needed)

How to Make It

  1. If you plan to keep batches warm until they are all made, heat the oven to 200 F.
  2. In a bowl, whisk the orange juice with the orange zest, buttermilk, and eggs until smooth. 
  3. In another bowl combine the flour, salt, baking powder, soda, and sugar. Stir into the first mixture, blending well. Add the melted butter and stir until smooth.
  4. Heat a skillet or griddle over medium heat. Add the oil to the hot skillet. When the oil is hot, pour about 1/4 cup of batter into the pan for each pancake. 
  1. When bubbles begin to appear over the top of the pancakes and the edges begin to look dry, flip them and brown the other side lightly. 
  2. Adjust the heat under the pan, as necessary.
  3. Remove the pancakes to a plate and keep warm in the preheated 200 F oven or a warming drawer.


  • Fold about 1 cup of fresh blueberries into the batter.