Blood Orange Buttermilk Pancakes
These Blood Orange Buttermilk Pancakes are light, fluffy, and bursting with citrus flavor. Made with whole wheat flour and oats, they’re a healthier spin on classic pancakes—fiber-rich, protein-packed, and naturally sweetened with fresh juice. Perfect for breakfast or brunch, they cook in just minutes and pair beautifully with warm maple syrup and fresh fruit.
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.
