I already have a great pancake recipe, the buttermilk pancakes from America’s Test Kitchen, but after not making what the BSM bakers found to be a tasty and amazing blueberry buckle last time, I didn’t want to miss another BSM baking challenge. Plus the great thing about pancakes is that they are an actual meal (no shame, I often have cake for breakfast).
These are slightly more work than your average pancake, but the ingredients are something that we usually have on hand. I grew up making pancakes on a griddle, and I have yet to master cooking them in pans, so my husband cooked these. He poured enough to fit in a 10-inch fry pan, so I am unsure how many pancakes this would yield if you used the called for 1/3 cup of batter for each pancake.
These pancakes are amazing! The orange flavor really came through and the pancakes were the perfect texture. I usually top my pancakes with fruit or yogurt, but I found that these were great with just the honey butter included in the recipe, although next time I may save time and skip the honey butter for plain old butter, that is how good these are.
I hope the other Baked Sunday Morning bakers liked this one as much as I did.
Recipe from: Baked Occasions by Matt Lewis and Renato Poliafito
elevated baker 
Yes, that orange flavor is so nice– I didn’t expect to like them so much. You know, I think they would cook up better on a griddle actually. I always have trouble getting that perfect shade of golden brown and they end up too dark. I don’t see why you couldn’t make them on the griddle that you usually use. 🙂
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I’m not a huge fan of citrus, so I didn’t completely love these like everyone else — but they were still a tasty breakfast, and that honey butter is amazing!
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Yours came out nice and puffy! And my son did indeed described them as tiny fried orange cakes.
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