Take your breakfast to a whole new level with this delightfully sunshiny recipe for homemade fluffy Buttermilk Pancakes with Orange! Flavored with both fresh OJ and orange zest, this zingy short stack is definitely worth getting out of bed for.

Best of all, it’s made with just 10 simple ingredients in about 20 minutes, making it the ideal lazy weekend brunch dish.

stack of 4 orange buttermilk pancakes on a white plate topped with maple syrup and fresh blueberries with a wedge of orange.

Why I Love This Recipe

As much as I love regular ol’ pancakes, I also have a tendency to get bored making the same dishes. This super easy and deliciously flavorful remix on everyday pancakes is particularly welcome in the midst of a cold, dark winter; they taste like a fluffy ray of sunshine!

Aside from being brightly flavored, these orange buttermilk pancakes are also impossibly tender. These homemade flapjacks get super lofty from a triple whammy of powdered leaveners, tangy buttermilk, and acidic orange juice, magically rendering them light and airy.

I’m also a fan of the fact that these orange pancakes aren’t too sweet. Unlike some recipes that feel like sugar bombs, these citrusy gems are bursting with fresh flavor and have just the right amount of sweetness.

Best of all, this simple pancake recipe is made with primarily pantry ingredients, meaning tasty breakfast is never far from reach. To make them, you only need a few oranges, some buttermilk, and a handful of staples that I’d bet you already keep on hand.

In less than 30 minutes, you’ll have a steaming mountain of griddle cakes just waiting to be drizzled with syrup and devoured.

ingredients for making orange buttermilk pancakes measured out on a table.

Ingredients & Substitutions

As promised, you only need 10 ingredients to make these easy buttermilk pancakes. Here’s what to grab:

  • Fresh Oranges – You’ll want both the juice and the zest to make these pancakes nice and citrusy.
  • Buttermilk – If you don’t want to buy a whole jug, you can simply whisk the orange juice and plain milk together and let it sit for 5-10 minutes. The acidity in the OJ will turn your milk into thick, creamy buttermilk in no time!
  • Eggs – I used size large here. Feel free to swap in your favorite egg substitute (e.g. JUST Eggs) if needed.
  • All-Purpose Flour – Plain white flour is all you need to make a stack of delicious griddlecakes. While I haven’t tried it myself, research leads me to believe that swapping in a cup-for-cup gluten-free flour mix should work well here.
  • Salt – Even sweet things need a bit of seasoning.
  • Baking Powder & Baking Soda – For leavening.
  • Granulated Sugar – For sweetness and caramelization.
  • Unsalted Butter – You can also use salted butter if needed, but make sure to reduce or omit the added salt if you do.
  • Oil – For greasing the griddle. Use a neutral-flavored oil like olive oil or grapeseed.
  • Blueberries – totally optional, but delicious when added to batter.

How To Make Orange Buttermilk Pancakes

Flavoring your buttermilk pancakes with orange requires little more effort than making them plain. Here’s how it’s done:

Step 1: Mix Wet Ingredients. In a large bowl, whisk the orange juice with the orange zest, buttermilk, and eggs until smooth.

Step 2: Mix Dry Ingredients. In another bowl, combine the dry ingredients.

Step 3: Mix Wet & Dry Ingredients Together. Stir the dry mixture into the wet mixture, blending well. Add the melted butter and stir until smooth.

OPTIONAL STEP: Add Mix-Ins like blueberries, if using.

Step 4: Cook. Heat oil in a skillet or griddle over medium heat. When the oil is shimmering, pour about 1/4 cup of batter into the pan for each pancake.

Step 5: Flip. When bubbles begin to appear on top and the edges begin to look dry, flip the pancakes and cook until the other side is lightly brown. Adjust the heat under the pan, as necessary.

Step 6: Eat. Remove the pancakes to a plate and serve with Spicy Maple Candied Bacon or your favorite breakfast side. Enjoy!

45 degree angle shot of a platter of golden brown orange buttermilk pancakes with an orange twist as garnish.

Optional Variations

While I love these bright and citrusy orange pancakes just the way they are, there is always room for customization here in the Muy Bueno kitchen. Here are a few variations to try:

  • Orange Blueberry Buttermilk Pancakes – Add extra fruity goodness to your breakfast by folding in fresh or frozen blueberries.
  • Orange Chocolate Chip Buttermilk Pancakes – Chocolate and orange are a match made in heaven. (Don’t you just love those chocolate oranges you smash at Christmas?!?) Sprinkle about 1–2 teaspoons of chocolate chips on each pancake as you add it to the griddle. Kids are sure to love it!!
  • Dairy-Free Orange Buttermilk Pancakes – Feel free to use the plant-based milk of your choice and either mix directly with the orange juice and let rest for about 5–10 minutes, or add a teaspoon of acid (e.g. lemon juice or white vinegar) for each cup that you use.
  • Vegan Orange Pancakes – Follow the instructions for the dairy-free variation above and swap in your favorite vegan egg replacement to make these pancakes totally plant-based.

Expert Tips

  • Make sure to only zest the orange part of the rind; the white pith is quite bitter.
  • To get the most juice out of your fruit, give it a firm roll on the countertop for 10-15 seconds before slicing it open.
  • Don’t mix the wet ingredients into the dry until you’re ready to start flipping. Baking powder begins working as soon as it touches liquid, so don’t miss out on that extra rising power!
  • Don’t over-mix the batter. Pancakes are supposed to be light and fluffy, but if you overdo it on stirring, you’ll end up creating too much gluten which results in a dense, chewy puck.
  • Keep pancakes warm by placing a parchment-lined sheet pan in the middle of your oven set to 200 degrees F. As you complete each pancake, slide them onto the pan and close the door. They’ll do well in there for about 30 minutes. Alternatively, consider busting out your tortilla warmer!
  • Make orange pancakes on your meal prep day to enjoy delicious breakfasts in the future. Once cool, stack using parchment paper to keep them separated and place in an airtight container in the fridge for up to a week. They can also be frozen in this manner for up to 6 weeks. To reheat, use your toaster oven (set to warm, about 200 degrees F), a dry pan over medium heat, or even your microwave.

Frequently Asked Questions

Why does buttermilk make pancakes better?

Buttermilk plays a few roles in making your pancakes delicious. The acidity helps to activate the baking soda, which gives these orange pancakes an extra fluffy texture.

The acid in both the buttermilk and the OJ also help to break down the gluten proteins, leaving you with a more tender crumb. Finally, buttermilk lends a deliciously tangy flavor to your pancakes, preventing them from being too sweet.

How can I make buttermilk at home?

Simply add a teaspoon of acid (e.g. white vinegar or lemon juice) to a cup of milk, then stir and let sit for about 5-10 minutes. The milk will thicken and curdle, leaving you with buttermilk! (This will also work with non-dairy milk options.)

Alternatively, consider keeping buttermilk powder on hand. It has a nice, long shelf life and will come in handy whenever you are in need of its tangy goodness.

More Tasty Breakfast Recipes

stack of 4 orange buttermilk pancakes on a white plate topped with maple syrup and fresh blueberries with a wedge of orange.

Fluffy Buttermilk Pancakes With Orange

5 (2 ratings)
Take your breakfast to a whole new level with this delightfully sunshiny recipe for homemade fluffy Buttermilk Pancakes with Orange! Flavored with both fresh OJ and orange zest, this zingy short stack is definitely worth getting out of bed for. Best of all, it's made with just 10 simple ingredients in about 20 minutes, making it the ideal lazy weekend brunch dish.

Ingredients

  • 3/4 cup orange juice
  • 2 tablespoons finely grated orange zest
  • 3/4 cup buttermilk  
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted
  • blueberries, (optional)
  • 1 tablespoon olive oil, for the skillet or griddle

Instructions 

  • In a large bowl, whisk the orange juice with the orange zest, buttermilk, and eggs until smooth.
  • In another bowl, combine the dry ingredients. Stir the dry mixture into the wet mixture, blending well. Add the melted butter and stir until smooth. Add blueberries to batter, if using.
  • Heat a skillet or griddle over medium heat. Drizzle oil to the hot skillet. When the oil is hot, pour about 1/4 cup of batter into the pan for each pancake. 
  • When bubbles begin to appear on top and the edges begin to look dry, flip the pancakes and cook until the other side is lightly brown. Adjust the heat under the pan, as necessary.
  • Remove the pancakes to a plate and serve with your favorite breakfast side, like bacon!  

Notes

  • Keep pancakes warm in the oven (200 degrees F) for up to 30 minutes, or use your tortilla warmer.
Optional Variations
  • Orange Blueberry Buttermilk Pancakes – Add extra fruity goodness to your breakfast by folding in fresh or frozen blueberries.
  • Orange Chocolate Chip Buttermilk Pancakes – Chocolate and orange are a match made in heaven. (Don’t you just love those chocolate oranges you smash at Christmas?!?) Sprinkle about 1–2 teaspoons of chocolate chips on each pancake as you add it to the griddle. Kids are sure to love it!!
  • Dairy-Free Orange Buttermilk Pancakes – Feel free to use the plant-based milk of your choice and either mix directly with the orange juice and let rest for about 5–10 minutes, or add a teaspoon of acid (e.g. lemon juice or white vinegar) for each cup that you use.
  • Vegan Orange Pancakes – Follow the instructions for the dairy-free variation above and swap in your favorite vegan egg replacement to make these pancakes totally plant-based.
  • Recipe inspired by The Spruce Eats.
Calories: 532kcal, Carbohydrates: 69g, Protein: 13g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 165mg, Sodium: 527mg, Potassium: 429mg, Fiber: 2g, Sugar: 19g, Vitamin A: 795IU, Vitamin C: 27mg, Calcium: 159mg, Iron: 4mg

Photography by Jenna Sparks