Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (260 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 tablespoons poppy seeds
- 1 tablespoon finely grated orange zest (from 2 oranges)
- 2 large eggs
- 2 cups (480 ml) buttermilk
- 1/4 cup (60 ml) fresh orange juice
- 1 teaspoon vanilla extract
- 4 tablespoons (57 g) unsalted butter, melted and cooled slightly (plus more for the pan)
- Orange-maple syrup: 1/2 cup (120 ml) maple syrup + 1/4 cup (60 ml) orange juice + 1 teaspoon orange zest + pinch of salt
- To serve: 1 cup (240 g) plain Greek yogurt
Do This
- 1. Whisk flour, sugar, baking powder, baking soda, salt, poppy seeds, and orange zest.
- 2. Whisk eggs, buttermilk, orange juice, vanilla, and melted butter.
- 3. Stir wet into dry just until combined; rest batter 5 minutes.
- 4. Heat a skillet or griddle to 375°F (190°C); butter lightly.
- 5. Cook 1/4 cup batter per pancake: 2–3 minutes first side, 1–2 minutes second side.
- 6. Warm orange-maple syrup in a small pan for 2–3 minutes.
- 7. Serve pancakes with syrup (or orange glaze) and a spoonful of yogurt.
Why You’ll Love This Recipe
- Bright and cozy: Orange zest wakes up classic pancakes without being fussy.
- Great texture: Poppy seeds add a gentle crunch and a pretty speckled look.
- Weekend-special feel: Orange-maple syrup tastes like something from a brunch café.
- Flexible topping options: Choose warm syrup or a quick orange glaze depending on what you have.
Grocery List
- Produce: 2–3 medium oranges (you’ll use the zest and juice)
- Dairy: Buttermilk, unsalted butter, plain Greek yogurt, eggs
- Pantry: All-purpose flour, granulated sugar, baking powder, baking soda, fine salt, poppy seeds, maple syrup, vanilla extract
Full Ingredients
Orange Poppy Seed Pancakes
- 2 cups (260 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 tablespoons poppy seeds
- 1 tablespoon (about 6 g) finely grated orange zest (from 2 oranges)
- 2 large eggs
- 2 cups (480 ml) buttermilk, room temperature if possible
- 1/4 cup (60 ml) fresh orange juice
- 1 teaspoon vanilla extract
- 4 tablespoons (57 g) unsalted butter, melted and cooled slightly (plus 1–2 teaspoons more for greasing the pan as needed)
Orange-Maple Syrup (recommended)
- 1/2 cup (120 ml) maple syrup
- 1/4 cup (60 ml) fresh orange juice
- 1 teaspoon finely grated orange zest
- Pinch of fine salt
Optional Simple Orange Glaze (instead of syrup)
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) fresh orange juice, plus 1–2 teaspoons more as needed
- 1/2 teaspoon finely grated orange zest
- Pinch of fine salt
To Serve
- 1 cup (240 g) plain Greek yogurt (or regular plain yogurt)
- Extra orange zest, for finishing (optional)
Step-by-Step Instructions
Step 1: Zest and juice the oranges
Wash and dry your oranges. Finely grate the orange zest first (it’s much easier before juicing). You’ll need 1 tablespoon zest for the pancake batter, plus 1 teaspoon zest for the syrup (or 1/2 teaspoon for the glaze). Then juice the oranges to get at least 1/2 cup (120 ml) total juice (some for the batter and some for the syrup/glaze).
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the poppy seeds and orange zest and whisk again to distribute the zest and seeds evenly (this helps prevent clumps of zest).
Step 3: Mix the wet ingredients
In a medium bowl, whisk the eggs until smooth. Whisk in the buttermilk, orange juice, and vanilla. Finally, whisk in the melted butter (make sure it’s not piping hot so it doesn’t cook the eggs).
Step 4: Combine gently and rest the batter
Pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon to stir just until you don’t see dry flour. A few small lumps are not only fine, they’re good; overmixing makes pancakes tougher.
Let the batter rest for 5 minutes. This gives the flour time to hydrate and helps the pancakes cook up tender and fluffy.
Step 5: Heat the pan or griddle to the right temperature
Heat a nonstick skillet, cast-iron skillet, or griddle over medium heat until it reaches about 375°F (190°C). Lightly grease with a small amount of butter (about 1/4 teaspoon per batch), then wipe with a folded paper towel to leave a thin film. The goal is even browning, not a greasy fry.
Step 6: Cook the pancakes in batches
Scoop 1/4 cup batter per pancake onto the hot surface, spacing them 2 inches apart. Cook until bubbles rise to the surface and the edges look set, about 2 to 3 minutes.
Flip and cook until the second side is golden and the center springs back lightly when touched, about 1 to 2 minutes more.
Transfer cooked pancakes to a plate. If you want to keep everything warm while you finish, place pancakes on a sheet pan in a 200°F (95°C) oven.
Step 7: Make the orange-maple syrup or the orange glaze
For orange-maple syrup: In a small saucepan over medium-low heat, combine 1/2 cup maple syrup, 1/4 cup orange juice, 1 teaspoon orange zest, and a pinch of salt. Warm gently for 2 to 3 minutes, stirring once or twice. Do not boil hard; you’re just blending flavors and taking the chill off.
For orange glaze: In a small bowl, whisk 1 cup powdered sugar with 2 tablespoons orange juice, 1/2 teaspoon zest, and a pinch of salt until smooth. Add 1–2 teaspoons more orange juice if needed until it’s thick but pourable.
Step 8: Serve
Stack 2–3 pancakes per plate. Spoon on a generous amount of orange-maple syrup (or drizzle with orange glaze). Add a dollop of plain Greek yogurt on the side or on top for a creamy, tangy contrast. Finish with a little extra orange zest if you like.
Pro Tips
- Don’t overmix: Stir just until the flour disappears. Lumps = tender pancakes.
- Control the heat: If pancakes brown too quickly, lower the heat slightly. A steady 375°F (190°C) surface temperature gives the best rise and color.
- Resting matters: A 5-minute rest thickens the batter slightly and improves texture.
- Zest trick: Rub the orange zest into the sugar with your fingers before mixing dry ingredients for extra citrus aroma.
- Keep batches warm: Hold cooked pancakes in a 200°F (95°C) oven so everyone eats together.
Variations
- Lemon poppy seed pancakes: Swap orange zest/juice for lemon zest/juice and serve with lemon-maple syrup.
- Whole-grain twist: Replace 3/4 cup (98 g) of the all-purpose flour with 3/4 cup (90 g) whole wheat flour. Add 1–2 tablespoons extra buttermilk if the batter feels too thick.
- Berry add-in: Sprinkle 1/2 cup (75 g) fresh blueberries onto the pancakes right after pouring the batter onto the griddle (instead of mixing into the bowl).
Storage & Make-Ahead
Refrigerate: Cool leftover pancakes completely, then store in an airtight container in the refrigerator for up to 3 days.
Freeze: Place cooled pancakes in a single layer on a sheet pan and freeze until firm (about 45 minutes), then transfer to a freezer bag with parchment between layers. Freeze up to 2 months.
Reheat: Warm in a toaster on a low setting, or on a sheet pan in a 350°F (175°C) oven for 6–8 minutes (frozen: 10–12 minutes).
Make-ahead syrup: Orange-maple syrup keeps in a jar in the fridge for up to 1 week. Rewarm gently in the microwave in 15-second bursts or in a small pan over low heat.
Nutrition (per serving)
Approximate, per serving (1/4 of recipe; about 3 pancakes, with orange-maple syrup and 1/4 cup yogurt): Calories: 620; Protein: 17 g; Carbohydrates: 88 g; Fat: 23 g; Saturated Fat: 11 g; Fiber: 3 g; Sugars: 32 g; Sodium: 720 mg.
