Bright, fluffy, and full of citrusy goodness, these Blood Orange Buttermilk Pancakes bring a refreshing twist to a breakfast favorite.
Made with whole wheat flour and oats, they’re rich in fiber and provide a boost of protein without excess saturated fat.
The buttermilk keeps them tender, while fresh blood orange juice adds natural sweetness.
Quick to prepare and wholesome, they’re a perfect choice for busy mornings or weekend brunch.
Blood Orange Buttermilk Pancakes
Equipment
- 1 mixing bowl
- 1 whisk
- 1 Non-stick skillet or griddle
- 1 measuring cups and spoons set
- 1 spatula
- 1 Small serving pitcher (for syrup)
Ingredients
- 1 cup whole wheat flour
- ¼ cup rolled oats
- ¼ teaspoon baking soda
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon blood orange zest
- 1 teaspoon vanilla extract
- 4 tablespoons fresh blood orange juice divided
- ¼ cup maple syrup
- Cooking spray or oil for skillet
- Fresh blood orange slices for serving
Instructions
- Prepare the Dry Ingredients: In a medium-sized mixing bowl, add the whole wheat flour, rolled oats, and baking soda. Use a whisk to combine them thoroughly. This step ensures the baking soda is evenly distributed and helps prevent clumps. Mixing dry ingredients first creates a light and even texture in the pancakes.
- Combine the Wet Ingredients: In a separate large bowl, pour in the buttermilk. Crack in the egg, add the freshly grated blood orange zest, vanilla extract, and 2 tablespoons of freshly squeezed blood orange juice. Whisk everything together until well blended. The buttermilk adds tang and tenderness, while the zest and juice infuse the batter with bright citrus flavor.
- Bring Wet and Dry Together: Slowly add the dry mixture into the bowl of wet ingredients. Gently whisk or stir until the flour is just moistened. Do not overmix—your batter should be slightly lumpy. Overmixing can make pancakes dense instead of fluffy. A few streaks of flour or small clumps are completely fine and will cook out during frying.
- Preheat and Grease the Skillet: Place a non-stick skillet or griddle over medium heat and allow it to warm up for a minute or two. Lightly spray with cooking oil or brush with a small amount of neutral oil. Proper preheating ensures the pancakes cook evenly, and greasing prevents sticking without adding excess fat.
- Portion and Cook the Pancakes: Using a measuring cup or ladle, pour about ¼ cup of batter onto the hot skillet for each pancake. Gently spread the batter into a circle about 4 inches wide. Allow the pancake to cook undisturbed until small bubbles begin to appear on the surface and the edges look set, about 2–3 minutes. Carefully flip with a spatula and cook the other side until golden brown, about another 1–2 minutes. Repeat with the remaining batter.
- Warm the Syrup with Citrus: In a small microwave-safe pitcher or bowl, combine the maple syrup with the remaining 2 tablespoons of blood orange juice. Heat gently in the microwave until warm, about 20–30 seconds. Stir well to blend. This creates a fragrant, lightly tangy syrup that enhances the citrus flavor of the pancakes.
- Serve and Garnish: Stack the warm pancakes on individual plates or a serving platter. Drizzle generously with the warm citrus-infused maple syrup. Garnish with fresh slices of blood orange for an elegant touch and added freshness. For extra creaminess, you may also top with a dollop of yogurt or serve with a side of eggs for more protein.
Notes
- These pancakes balance wholesome whole wheat flour and oats with the lightness of buttermilk for a fluffy yet hearty texture.
- Fresh blood orange juice and zest brighten the flavor naturally—no need for artificial flavoring.
- Warming the maple syrup with citrus juice creates a restaurant-worthy finish that elevates a simple pancake breakfast.
- For fewer calories, make smaller pancakes (about 3 inches) and serve with a side of protein like eggs or yogurt.
- This recipe is quick enough for weekdays but special enough for a relaxed weekend brunch.
Chef’s Secrets for Perfect Pancakes
The key to light, tender pancakes is to avoid overmixing the batter.
Stir until the dry ingredients are just moistened; lumps are not only acceptable but desirable.
Using buttermilk instead of regular milk ensures a tangy flavor and contributes to the soft, airy texture.
Always preheat your skillet before pouring in the batter—if the pan isn’t hot enough, the pancakes may spread too thin and cook unevenly.
For a professional touch, use a measuring cup to portion the batter consistently, which helps achieve evenly sized pancakes.
Lastly, zest your blood orange just before adding it to the batter to capture the freshest, most fragrant oils.
Serving Suggestions and Pairing Ideas
These blood orange buttermilk pancakes are naturally delicious with citrus-infused maple syrup, but you can elevate them further with simple additions.
A dollop of Greek yogurt or mascarpone adds creaminess and extra protein, while toasted nuts such as almonds or pistachios provide crunch.
Fresh berries or pomegranate seeds make a colorful, antioxidant-rich topping that pairs beautifully with the citrus notes.
For a balanced breakfast, serve with scrambled eggs or a veggie omelet.
If you’re planning a brunch spread, consider pairing these pancakes with smoked salmon bagels, fresh fruit salad, or herbal teas like chamomile or mint for a refreshing contrast.
Storage Tips for Freshness and Flavor
If you have leftovers, allow the pancakes to cool completely before storing to prevent condensation and sogginess.
Place them in an airtight container, separating layers with parchment paper, and refrigerate for up to 3 days.
For longer storage, freeze the pancakes individually on a baking sheet, then transfer to a freezer-safe bag.
They will keep well for up to 2 months.
To reheat, use a toaster, oven, or skillet—this method maintains their crisp edges better than microwaving.
If freezing, store the citrus syrup separately in a small container and warm it just before serving.
Frequently Asked Questions
1. Can I make these pancakes without buttermilk?
Yes, if you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, then let it sit for 5–10 minutes. This creates a tangy substitute that works just as well.
2. Are these pancakes suitable for meal prep?
Absolutely! These pancakes store beautifully and can be refrigerated or frozen for later. Reheat in the toaster or oven for a quick, ready-made breakfast during busy mornings.
3. Can I use regular oranges instead of blood oranges?
Yes, though the flavor will be slightly less intense and the color not as vibrant. Navel or Cara Cara oranges are good alternatives, but blood oranges offer the most striking look and taste.
4. How can I make this recipe healthier?
For a lighter version, reduce the syrup, make smaller pancakes, or add protein-rich toppings like Greek yogurt. You can also substitute half the flour with almond flour for lower carbs and added healthy fats.
5. What’s the best way to keep pancakes warm for serving?
Preheat your oven to 200°F (90°C) and place the cooked pancakes on a baking sheet. Keep them loosely covered with foil to prevent drying out. This way, you can cook the entire batch and serve them warm all at once.
