Cinnamon Orange Pancakes

These crispy, old fashioned cinnamon orange pancakes are made with buttermilk and a hint of orange and cinnamon. Easy to make for a weekend brunch, and makes a perfect holiday breakfast!

Recipe courtesy of Patricia Bozeman from Rhubarbarians.

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Prep Time 5minutes
Cook Time 5minutes
Submitted By Recipe courtesy of Patricia Bozeman from Rhubarbarians.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 5minutes
Cook Time 5minutes
Submitted By Recipe courtesy of Patricia Bozeman from Rhubarbarians.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  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 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. 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.

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