Breakfast & Brunchcrazyforcrust3.6
Orange Vanilla Pancakes with Vanilla Maple Syrup
Fresh orange juice and vanilla make the pancakes burst with flavor. Don't forget the vanilla syrup - it's straw-worthy!
👥 8 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●griddle
- ●bowl
- ●whisk
- ●measuring cup
- ●saucepan
📝 Preparation Steps
1
Heat a large skillet over medium heat, or heat an electric griddle to 350°F.
2
Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk to combine.
baking powder1 teaspoon
3
Whisk together the orange juice, milk, egg, oil, 2 teaspoons vanilla extract, and orange zest in a small bowl or measuring cup.
egg (beaten)1vanilla extract (divided)4 teaspoonsorange zest2 tablespoons
4
Stir the wet ingredients into the dry ingredients until combined. Batter may be a bit lumpy.
5
Spray the cooking surface with nonstick cooking spray. Pour 1/4 cupfuls of batter for each pancake. Let each pancake cook until it's bubbly on top the flip and cook until golden. Repeat with remaining batter until all pancakes are made.
6
While the pancakes are cooking, heat the maple syrup in a small saucepan over low heat until just warmed. Remove from heat and stir in 2 teaspoons vanilla extract.
vanilla extract (divided)4 teaspoons
7
Serve warm pancakes with warm syrup on top.
8
Remaining pancakes can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to one month. Store any remaining syrup in an airtight container or jar.
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