Citrus Buttermilk Pancakes 1


These pancakes are so full of flavour, they were eaten without any toppings. That’s right. No syrup. No fruit. No powdered sugar. The reason…? They smelled soooo good when they were cooking, they had to be sampled. Immediately. As it happened… they were so tasty on their own, they wanted for nothing else.

The aromas of the finely zested orange rind combined with the caramelization during cooking will make your morning kitchen smell a little bit of heaven. There are also some smart additions, or should I say substitutions, for some of the white flour. While a pancake made entirely of whole wheat flour would be very heavy and flat – in appearance and taste – you can amp up the taste and nutrition of a regular pancake batter.

Some things I’ve tried… rye flour, cornmeal and oats. And of course, whole wheat flour. By using buttermilk, you get maximum taste, added texture and a lower fat count than regular milk. Don’t have buttermilk? No problem. Easily make your own:

 Best Tips for Pancakes:

  1. Remove any ingredients needed from the fridge at least 15 minutes before using.
  2. Always use buttermilk. Low in fat, high in taste and texture.
  3. Use a microplane or fine grater to zest the orange rind.
  4. For the 1st pancake to be as good as the rest;  use some paper towel to wipe the hot butter or oil around the pan.
  5. If adding fruit, including frozen berries, keep them in the freezer and sprinkle on the pancake while the first side is cooking.

Citrus Buttermilk Pancakes

I’ve said it before and it’s worth repeating – be very gentle & quick when mixing the batter. If you don’t, you will have flat, heavy pancakes. You can of course serve these with your fave toppings – though, those that do not have a sweet tooth will really appreciate the simplicity of these. For any leftovers – pop them in the freezer. They’ll reheat nicely in the
microwave; great to have on hand for a quick weekday breakfast, esp if
there’s little ones in the house. 

1 cup all-purpose flour, minus tablespoons for substitutions: for each tbsp of flour, to a max of 4 tbsp: whole wheat flour, rye flour, multi-grain flour, cornmeal, oats….if you try anything else, let us know!!
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp sugar
1 large egg at room temperature, lightly beaten
1 cup buttermilk, at room temperature
3 tablespoons extra virgin olive oil
Scant amount, melted butter or extra virgin olive oil for greasing the pan

In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and olive oil. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir quickly and lightly with a whisk – I find it’s the best tool for the job – just until combined. The batter should have some small lumps.

Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Adjust the temperature as needed. Using a piece of paper towel or a heat proof brush, lightly brush the pan with melted butter or oil.

Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes, turn over. Cook until lightly browned.
Repeat with remaining batter, brushing the pan with melted butter or oil between batches.


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