Buttermilk cinnamon orange pancakes recipe! These crispy, old fashioned pancakes are made with buttermilk and a hint of orange and cinnamon. YUM! The perfect holiday breakfast!

Cinnamon orange pancakes

Author Trish Bozeman


  • 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)


  1. Whisk together the flour, cinnamon, and salt in a small bowl. Set aside.

  2. 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.*

  3. Melt 2 Tbsp of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ΒΌ 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. 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.


Recipe 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 until it can pour.