With plenty of orange juice and zest, these orange pancakes really taste like orange and are just right for winter. They’re not too sweet and made with whole grain flour so you can have as many as you’d like for breakfast and not feel sleepy at the beginning of the day.
I haven’t yet tried making these gluten free. There’s a recipe on the blog for banana pancakes made with buckwheat flour, but bananas are the binding agent there. The orange pancakes will probably work with a gluten free flour if you add a little arrowroot or cornstarch to help hold everything together. If you try it, let me know in the comments!
For some more delicious citrus recipes, try these lightly sweetened lemon cranberry muffins, spring-in-a-glass lilac lemonade, or vegan orange shortbread.
Ingredient Notes and Substitutions
- Spelt flour: use plain whole wheat or wholemeal flour if preferred. Plain white flour can also be substituted.
- Coconut sugar: sub plain white sugar or another granulated sweetener.
- Coconut oil: use refined coconut oil to avoid any coconut flavour, or substitute butter or margarine.
- Non-dairy milk: I always use oat milk but any type of milk can be used.
Recipe Notes
The oil is melted in the frying pan as it pre-heats for convenience, and you can melt it using any method you’d like. I do this to avoid dirtying extra dishes.
It’s best to use organic, unwaxed oranges if you can find them, because you’re using the skin (zest) as well as the juice. Wash well in hot water before zesting.
How to Store
Storage: these are best fresh, but can be stored in a sealed container for a couple days. They’re quite good cold, as a snack.
Freezing: freeze the pancakes in an individual layer before transferring to an airtight container and freezing up to three months. Quickly thaw and reheat in a toaster.
Newsletter
Expert Tips
- Make sure the pan is hot: this is why the first pancake is sometimes a failure. Heat the pan fully before starting to cook anything and every pancake will be perfect.
- Don’t wait too long: the pancakes should be flipped just as bubbles start to form around the edges. This is a thicker batter and if you wait for bubbles to form in the middle before flipping, the pancakes won’t rise as well.
- Don’t over-mix: this is the case with most pancake batters, but especially when spelt flour is used, as it has a lower gluten content. Over-mixing will lead to tough pancakes.
More Pancakes and Waffles
Lemon Pancakes
Spelt Pancakes (base recipe)
Overnight Sourdough Waffles
German Baked Apple Pancake
If you make these Orange Pancakes or any other vegetarian breakfast recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Orange Spelt Pancakes
Ingredients
- 150 grams whole grain spelt flour
- 1 tablespoon coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 180 ml non-dairy milk
- 2 tablespoons coconut oil melted
- Juice of an orange ~3 tablespoons
- Zest of an orange
- 1 teaspoon vanilla extract
Instructions
- Heat a large pan over medium heat. Melt the coconut oil* in the pan.2 tablespoons coconut oil
- In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, vanilla, and salt.150 grams whole grain spelt flour, 1 tablespoon coconut sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
- In another bowl, mix the milk, coconut oil, orange juice, and zest. Add this to the flour mixture and whisk until just mixed.180 ml non-dairy milk, Juice of an orange, Zest of an orange, 1 teaspoon vanilla extract
- Lightly oil the pan if needed. Place about 3 tablespoons of batter (I use a gravy ladle) onto the preheated pan and cook until bubbles start to appear, then flip and cook for another minute or so, until golden. Adjust the heat if required and continue until all of the batter has been used, adding a small amount of coconut oil to the pan each time.
- Serve hot with extra oranges, coconut, and maple syrup.
Notes
* Melting the oil in the pan you’re using for the pancakes is just for convenience.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Uma says
These are easily the best pancakes I’ve ever had, in terms of both texture and flavor. I’ve been using sprouted spelt flour, and the pancakes turn out light and fluffy every time. Plus, the ingredients are fairly inexpensive and easy to find.
Yvonne says
Hi, I made these pancakes and they tasted good even though mine were a bit scrambled because I used a skillet instead of a non stick pan and I'm not a very experienced pancake baker 🙂 I served them with pecan butter and honey. I ate half of the recipe and that was more than enough for me! Thank you!
Alexandra Daum says
Oh no! It sounds like there were a few issues with the babka. You can use instant yeast, it should just rise a bit quicker, but that's not really an issue. I suggest not skipping the proofing. Was it smelling yeasty but not rising? Did you skip kneading altogether? Haha no, I don't think your demands are too high, but if you're not a yeast-dough pro I'd recommend following the recipe to a tee!
Yvonne says
Absolute no need to apologize – I'm sure google account just got very tired of my lengthy comments : )
By the way, the other week I also dared to make the banana babka … Well, I am sad to say that it did not cure me from my 'yeast trauma' – I'm afraid that by now I am beyond cure : (
What happened was that my babka smelled and tasted very, very 'yeasty' and I am 100 % sure it's my fault. I only had instant yeast, so I added this directly to the flour mixture (no proofing beforehand). I added the same amount as you do the active dry yeast – should I have added less?
My kitchen counter was not very warm, my dough refused to rise so I put it in a low oven. Then it already began to smell awfully yeasty (as if I weren't nervous enough!). Being a newbie, I also might have not kneaded the dough (with my hands) the way an experienced baker does.
To summarise, I am not sure what my biggest error was and if it could easily be amended next time, because I am afraid in the future I will only venture in a yeast recipe when I am almost certain it will turn out fine – are my demands too high? : )
Alexandra Daum says
Hi Yvonne! How frustrating, I'm sorry! I'm switching to a new server soon so hopefully it'll improve. I'm so happy to hear that the scones work with the tea leaves, and the Earl Grey glaze sounds lovely. It was sunny here today, too 🙂
Yvonne says
Hi Alexandra, I tried to place a comment on the bergamot scones, but it failed, three times. So I try here, a quick note that these pancakes look good and I will love the flavor (blood oranges!).
The scones worked great with the Earl Grey leaves, next time I will add more for a more pronounced flavor or make an Earl Grey glaze with it.
Have a nice day – the sun is shining here 🙂
kankana says
Those pancakes looks perfectly fluffy and a perfect way to share the Pancake Day 🙂