The sheer joy of a fluffy, warm pancake gracing your face….I mean is there ANYTHING ELSE like it? I think not. I’m freaking out. I love my Whole Wheat Pancakes, Lemon Blueberry Pancakes, and Fluffy Vegan Pancakes, but I have to admit—melted butter really kicks up the flavor a notch. (You could totally use dairy-free buttery spread as well!) What I love most about these is that they’re insanely flavorful thanks to the 100% OJ and more buttery/savory than sweet. I originally made this recipe with one teaspoon of salt, which may sound like a lot, but it really helps with that classic pancake flavor. I thought they were perfect that way but I got feedback that they tasted salty so I cut it down to ¾ teaspoon. Use unsalted butter! I didn’t include added sugar like I typically do in pancake batter so these babies are sweetened solely with 100% Florida Orange Juice. Because orange juice is so much more than a breakfast bev! That’s right, we’re spicing it up and fueling the fun this morning with the absolute orangiest ORANGE PANCAKES! I can taste summer. Who remembers when I was in the orange groves a couple months ago? Citrus galore! I learned so much about 100% OJ. Adding in the zest of the orange really helps take the bright flavor to another level. Be sure to give the orange a good rinse before zesting!
Health benefits
You likely already know that orange juice is an excellent source of vitamin C and a good source of potassium, folate, and thiamin. But have you ever heard of hesperidin? It’s similar to resveratrol in red wine or catechins in tea. Hesperidin is a small but mighty polyphenol found almost exclusively in citrus pulp, juice and peel, making 100% orange juice a convenient source of this beneficial flavonoid.
The Secret to Fluffy Pancakes
Baking powder. We’ve got a hefty 3 ½ teaspoons here for ultimate fluffiness! Whole wheat pastry flour. It’s a bit lighter than regular whole whet flour, in my opinion. You could also use all-purpose flour or a mix of the two. A hot oiled/buttered skillet. When you put a drop of water on the skillet, it should sizzle. You want the pan hot enough that you’ll get that nice browning but not so hot that the exterior burns. Medium heat or a bit below should be perfect. THICK batter. I always use a higher ratio of flour to liquid for thick and fluffy pancakes. Not over-mixing the batter. Lumps are your friend! Over-mixing means overworking the wheat protein (gluten) which leads to dense, chewy pancakes.
Topping ideas
The luscious maple tahini syrup adds the most delectable pop of sweetness and velvety mouthfeel. It doesn’t get easier than mixing together tahini (sesame seed butter) and maple syrup. I adore the complex nuttiness it adds, too! If you’re not a tahini fan, good old butter and maple syrup will surely do. For a pop of color, I added raspberries, a dollop of coco whip, and pretty green pistachios for crunch. We’ve got a Mediterranean theme going here, now don’t we?
How to Reheat and Freeze Pancakes
These reheat and freeze beautifully. Make a batch on Sunday and refrigerate them in an air-tight container for easy, healthy breakfasts all week. Simply pop them in the toaster or microwave for 20-30 seconds to warm up before serving. To freeze these whole wheat pancakes, lay them in a single layer on a parchment-lined baking sheet and place in the freezer. Once they’re frozen, transfer to a baggie and store for up to two months. Freezing them flat prevents them from sticking together once frozen. You can reheat them from frozen in the toaster! Did you try this this whole wheat orange pancake recipe and love it? Let me know by leaving a star rating and/or comment!
CRAVING MORE MORNING GOODNESS? DON’T MISS MY OTHER GO-TO BREAKFAST RECIPES:
Spinach, Mushroom and Artichoke Quiche with Spelt Crust Overnight Steel Cut Oatmeal Fluffy Vegan Lemon Blueberry Muffins The Best Shakshuka
Pancake on, sweet humans! Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats.
3 tbsp melted unsalted butter (or non-dairy buttery spread) 1 ½ cups whole wheat pastry flour 3 ½ tsp baking powder ¾ tsp kosher salt* ¾ cup 100% orange juice 1 tsp grated orange zest ½ cup unsweetened vanilla almond milk 1 large egg
For the maple tahini syrup:
⅓ cup pure maple syrup 2 tbsp tahini
You can keep pancakes warm between batches in a 200 degree F oven if desired. To freeze, lay pancakes in a single layer on a parchment-lined baking sheet and place in the freezer. Once they’re frozen, transfer to a baggie and store for up to two months. You can reheat them from frozen in the toaster!
