Ingredients
Scale
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- ¼ cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons melted butter
For the Orange Syrup:
- ½ cup fresh orange juice
- ¼ cup sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon butter
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the egg. Add milk, orange juice, orange zest, and melted butter. Stir until fully combined.
- Make the Batter: Slowly pour the wet mixture into the bowl of dry ingredients. Whisk gently until smooth, being careful not to overmix.
- Heat the Pan: Place a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Test the heat with a few drops of water – if they sizzle, it is ready.
- Cook the Pancakes: Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden brown. Transfer to a warm plate and repeat with the remaining batter.
- Prepare the Syrup: In a small saucepan, combine orange juice and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Add cornstarch mixture, stirring constantly until syrup thickens, about 1–2 minutes. Remove from heat and stir in butter.
- Serve: Stack pancakes on plates and pour warm orange syrup over them. Garnish with extra zest or orange slices if desired. Serve immediately.
Notes
For extra fluffiness, let the batter rest for 5 minutes before cooking.
You can double the recipe to serve more people and keep cooked pancakes warm in a low oven.
Leftover pancakes freeze well with parchment paper between each layer.
- Prep Time: 10
- Cook Time: 15