Fluffy Orange-Infused Pancakes
Ingredients (makes 6–8 pancakes)
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1 cup all-purpose flour
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2 tbsp sugar (adjust to taste)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 large egg
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¾ cup milk (any kind)
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2 tbsp melted butter (plus extra for the pan)
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Zest of 1 orange
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2 tbsp fresh orange juice
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Optional: ½ tsp vanilla extract
Instructions
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Mix Dry Ingredients
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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Mix Wet Ingredients
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In another bowl, whisk egg, milk, melted butter, orange juice, orange zest, and vanilla until smooth.
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Combine
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Pour the wet ingredients into the dry ingredients.
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Gently fold with a spatula until just combined. Do not overmix—a few lumps are okay.
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Preheat Pan
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Heat a non-stick pan or griddle over medium-low heat.
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Lightly grease with butter or oil.
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Cook Pancakes
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Pour about ¼ cup batter per pancake onto the pan.
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Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
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Flip and cook for another 1–2 minutes until golden.
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Serve
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Stack the pancakes, drizzle with honey, maple syrup, or a little orange glaze.
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Optional: Sprinkle extra orange zest or powdered sugar on top.
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💡 Tips for Extra Fluffiness:
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Let the batter rest 5–10 minutes before cooking. It allows the baking powder and soda to activate.
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Separate the egg white from the yolk, whip the white to soft peaks, and fold it into the batter for ultra-fluffy pancakes.
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Serve immediately—these are best warm.
If you want, I can also give a quick version that uses just one bowl and no separating eggs—perfect for lazy mornings. It still comes out fluffy and orangey! Do you want me to write that version too?