Buttermilk Pancakes from Scratch with Homemade Orange Syrup
Serve these pillowy soft homemade buttermilk pancakes from scratch drizzled with homemade orange syrup for breakfast. They will melt in your mouth!
The morning I made these buttermilk pancakes from scratch, The Husband was hoping for quiche. Yes, my husband is man enough to admit he likes quiche. I think it’s sexy.
I wanted pancakes. These pancakes to be exact. And since I am the only one in this house that knows how to make quiche or pancakes, pancakes won.
I really think I will never make pancakes without buttermilk in the batter again. It gave them a really creamy texture that just melted in your mouth.
The Husband thinks he still prefers regular old Aunt Jemima pancake syrup over the homemade orange syrup. Little Tot and I disagree. We both loved it. It was very fresh and not hard to make at all. Martha Stewart probably would have used freshly squeezed orange juice, but I was hungry. From concentrate works just as well.
If you have leftovers, you can place waxed paper between each pancake and wrap them in aluminum foil. However, I actually had to ration out the pancakes you see pictured so that I would have something to photograph. After I was satisfied with the pictures and gave the all clear, they were promptly eaten.
Buttermilk Pancakes from Scratch with Homemade Orange Syrup
Ingredients
Homemade Orange Syrup:
- 1 cup granulated sugar
- 1-1/3 cup unsweetened orange juice
Buttermilk pancakes:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons sugar
- 2 eggs lightly beaten
- 2 cups nonfat buttermilk
- 2 tablespoons vegetable oil
- 1/2 - 1 cup regular milk
Instructions
For the syrup:
- Combine sugar and orange juice in a medium saucepan.
- Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 25 minutes until mixture is thickened and reduce to about 1 cup. Remove from heat and set aside.
For the pancakes:
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together egg, buttermilk, and oil.
- Create a well in the center of the dry ingredients. Pour in the egg mixture and stir just until dry ingredients are moist. If batter is too thick, add regular milk 2 tablespoons at a time until batter reaches desired consistency.
- Heat a nonstick griddle to 350 degrees. Pour pancake batter by ¼ cup fulls onto hot griddle. Flip the pancakes over when bubbles begin to form on the surface.
- Serve pancakes with homemade orange syrup.
Ooo Ashley, that’s a great idea! I’m going to have to try that.
I didn’t have time to wait for it to thicken up so I just used it to put on some baby spinach on toast for breakfast and it was fabulous!!!