Indulge in a breakfast treat with Dietitian Debbie Dishes‘ recipe for orange buttermilk pancakes. Made with whole wheat flour and oats, these pancakes are flavored with sweet maple syrup, orange juice and a pinch of orange zest. You can use blood oranges for dramatic color, but standard navel oranges will also do.

Ingredients for servings

    Orange Buttermilk Pancakes

  • 1 cup whole wheat flour

  • 0.25 cup rolled oats

  • 0.25 tsp baking soda

  • 1 cup buttermilk

  • 1 large egg

  • 1 tsp orange zest

  • 1 tsp vanilla extract

  • 4 tbsp fresh squeezed orange juice

  • 0.25 cup maple syrup


  • Combine the flour, oats, and baking soda in a mixing bowl. Use a whisk to stir well.

  • Add the buttermilk, egg, zest, vanilla, and 2 tablespoons of the juice. Whisk just until moistened. (Try not to over-mix, some small lumps will remain.)

  • Spray a non-stick skillet with cooking oil and turn on the heat. Spoon 0.25 cup of batter into pan and spread into about a 3-inch round circle.

  • Cook until the surface of the pancake starts to bubble. Flip and cook on the other side until lightly browned.

  • In a small serving pitcher, warm up the maple syrup and the other 2 tablespoons of orange juice in the microwave.

  • Serve with additional slices of orange.


These pancakes will also be good topped with some yogurt, too!

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