These crispy, old fashioned cinnamon orange pancakes are made with buttermilk and a hint of orange and cinnamon. The perfect holiday breakfast!
Hey friends! This recipe right here…. it’s a special one. One that is near and dear to my heart.
I’m talking passed down through generations of Jared’s family, special. So…. yep. Pretty awesome. These pancakes were perfected by his grandpa, who was totally old school and fried them in Crisco. OOOOOOH! Jared and I swapped out the Crisco for butter, and he has been trying to get them to be as good as he remembers them each and every time.
These food memories we all have though… they just can’t be replicated. Alas, a version of these pancakes are made every time we want to have a special breakfast. And you can bet your butts we will be making them on Christmas day. The passed down recipe is the base that we use, and we switch it up adding different things like cinnamon, cranberries…. and this time…. ORANGE ZEST! AND CINNAMON!
So, from my family holiday recipe book to yours, here are the best orange pancakes you will ever taste.
So, I’ve been using Bob’s Red Mill products for years now. I am absolutely in love. It’s a brand that I can trust is truly organic, and ethically produced. I used the truly versatile organic unbleached all purpose white flour in this recipe. It is freshly milled from organic hard red wheat. Both the bran and the germ have been removed, leaving the endosperm that is made into white flour. It is not enriched with any additives.
Although I’m not much of a baker, I know that this Bob’s Red Mill flour will produce light, airy baked goods, and it’s the first brand of flour that I shop for when baking.
Want to try some? Check out these coupons!
So, now that Rhubarbaby is here, we are really starting to get into this holiday season with new traditions. We went and had our first Santa photo taken this past weekend, and it was everything my heart thought it would be. Little dude didn’t cry much, but that lower lip sure stuck out and quivered like crazy! HA!
We decided that this year, we are going to spend Christmas day at home. Something we never do! But now that we have a family of our own, it’s important to wake up in our own beds and spend time together around our own tree.
This pancakes recipe is something we will be making for Rhubarbaby every Christmas morning. Telling him stories about his late great-grandpas and the meals they used to make for us. With slippers and coffee (and probs some mimosas!), and Christmas music playing.
I am so pumped. Can you tell?
- 1 cup Bob's Red Mill organic unbleached all purpose white flour
- 1/2 tsp ground cinnamon
- 1 dash salt
- 1 large egg
- 1 cup low fat buttermilk
- 1/2 tsp pure vanilla extract
- 1 tsp, packed orange zest, about 1 medium orange
- 1 tsp baking soda
- 4-6 Tbsp butter
- Maple syrup (for serving)
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Whisk together the flour, cinnamon, and salt in a small bowl. Set aside.
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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.*
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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.
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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!
*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 until it can pour.
Thank you Bob’s Red Mill for sponsoring this post, and creating amazing, quality products!
Trish
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