Crispy buttermilk orange pancakes recipe! These old fashioned, citrus pancakes are perfect for a weekend breakfast or a holiday brunch.
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Hello, Rhubarbarians! Ready to make the best orange pancakes of your life?
These pancakes are made from scratch with buttermilk and are cooked in butter so they're nice and crispy on the outside, but fluffy on the inside.
I use my husband's family pancakes recipe (like, passed down through generations) and add some orange zest and a bit of cinnamon to make them seasonal, citrusy, and even great for a holiday.
See how I make these cranberry pancakes the same way!
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Why you'll love these
The flavor combination of fresh orange and cinnamon is like a cozy dream! Can you imagine drinking a hot cup of coffee, wrapped in a blanket, and eating cinnamony citrus pancakes while it's snowing outside?
I can too. It sounds delightful, doesn't it?
This recipe makes small pancakes that are super crispy around the edges and fluffy on the inside. I think they are holiday worthy enough to be Christmas pancakes, and we make them often for Christmas breakfast.
When are oranges in season? Oranges are in season in the cold winter months between January and March.
If you need more inspiration, here are vegetarian winter recipes to get through the whole season!
Ingredients and equipment
Here's what you need to make perfect orange pancakes at home. Full ingredient amounts and instructions are listed in the recipe card at the bottom of this article
Ingredients:
- All-purpose flour
- Ground cinnamon
- Salt
- Egg
- Low fat buttermilk
- Pure vanilla extract
- Orange zest
- Baking soda
- Butter
Equipment:
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk or fork
- Citrus zester or microplaner. I have this OXO zester and love it!
- Large non-stick pan. I use my Green Pan for everything.
- Cook top or stove top
- Spatula. The flat kind to flip the pancakes.
- Plate for placing cooked pancakes
Pro tip: A non-stick electric griddle is the perfect tool for making a lot of pancakes at once! Great for family breakfasts or holiday brunch.
Step by step instructions
Here is a visual guide to making citrus pancakes at home. Full instructions with ingredient amounts are listed in the recipe card at the bottom of this article
- Whisk together your dry ingredients in a small mixing bowl. The flour, cinnamon, and salt.
- Set aside.
- Beat the egg in a large mixing bowl.
- Add in the buttermilk, vanilla, and orange zest.
- Whisk to combine.
- Gradually whisk in the dry ingredients until combined.
- Then add the baking soda.
- Whisk well until everything is combined.
- Heat your pan over medium to medium-low heat and melt some butter.
- Swirl the butter to coat the pan.
- Add ¼ cup of the mixture to the pan, making a 4 inch diameter pancake.
- Repeat until your pan is full, but not crowded.
- Cook until bubbles form on the top of the cakes and begin to pop.
- Flip and cook the other side for just a couple of minutes.
- When both sides are golden brown and crispy, remove them from the pan and set aside on a plate.
- Continue this process until your batter is gone or you have enough pancakes.
- Serve with butter, warm maple syrup, and orange slices.
Serving suggestions
These pancakes are the perfect entree for a cozy weekend breakfast or brunch!
I like to top serve them with warm maple syrup, butter, and orange slices for topping.
The flavors of the orange and cinnamon make them perfect for a holiday or Christmas breakfast. Make it extra special by serving them with some homemade holiday spiced coffee or holiday mimosa mocktail!
Dishes to serve with citrus pancakes:
Recipe tips and substitutions
- Some buttermilk is thicker than others. The batter should be thick, but should still pour off of a spoon. If it is too thick and does not pour well, add a bit more buttermilk or water until it can pour.
- I think these pancakes are sweet enough, but to make them sweeter add 1 Tablespoon of sugar to the dry ingredients.
- You can swap the butter for shortening or coconut oil if desired.
- Try adding chopped walnuts for great texture.
- Try adding a handful of fresh cranberries to your mixture before cooking.
You will love this amazingly delicious oat flour banana bread recipe!
Storing and freezing
Storing: Store any remaining pancakes that don't have maple syrup on them in a sealed container in the refrigerator for up to 5 days. Reheat in a pan the same way they were cooked to make them crispy again.
Freezing: Make sure your cooked pancakes are cool and don't have any maple syrup on them. Layer each pancake separately with parchment paper or wax paper and freeze them in a sealed container in the freezer for up to 2 months. You can reheat them in the microwave or in a single layer in the oven on a baking sheet (preferred).
FAQs
Yep! Berries are perfect for adding to batter. For citrus, add citrus zest to the dry ingredients.
You may have over mixed your batter or used expired baking soda.
I haven't tested these with plant based ingredients, but you could try flax egg, vegan buttermilk, and shortening for cooking.
Use your favorite 1:1 gluten free flour!
More recipes to make with fresh orange:
- Vegetarian chili with orange and cinnamon
- Fresh orange and yogurt smoothie
- Watermelon radish and orange salad
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Recipe
Orange pancakes with buttermilk and cinnamon
Ingredients
- 1 cup all -purpose white flour
- ½ teaspoon ground cinnamon
- 1 dash salt
- 1 large egg
- 1 cup low fat buttermilk
- ½ teaspoon pure vanilla extract
- 1 teaspoon orange zest from about 1 medium orange
- 1 teaspoon baking soda
- 4-6 Tablespoons butter
- Maple syrup (for serving)
Instructions
- Whisk together the flour, cinnamon, and salt in a small bowl. Set aside.1 cup all -purpose white flour, ½ teaspoon ground cinnamon, 1 dash salt
- 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.1 large egg, 1 cup low fat buttermilk, ½ teaspoon pure vanilla extract, 1 teaspoon orange zest, 1 teaspoon baking soda
- Melt 2 Tablespoons 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.4-6 Tablespoons butter
- Continue to cook the pancakes in batches until the batter is gone, adding 2 Tablespoons of butter to your pan between each batch.
- Serve with butter, warm maple syrup, and orange slices.Maple syrup (for serving)
Notes
- Some buttermilk is thicker than others. The batter should be thick, but should still pour off of a spoon. If it is too thick and does not pour well, add a bit more buttermilk or water until it can pour.
- I think these pancakes are sweet enough, but to make them sweeter add 1 Tablespoon of sugar to the dry ingredients.
- You can swap the butter for shortening or coconut oil if desired.
- Try adding chopped walnuts for great texture.
- Try adding a handful of fresh cranberries to your mixture before cooking.
Nutrition
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