Recipe Image

Orange Whole-Wheat Pancakes

  • 30 m
  • 30 m
Sara Haas, R.D.N., L.D.N.
“Boost your breakfast with vitamin C and potassium by topping your whole-grain pancake stack with segmented oranges, which are an excellent source of both.”


    • 1½ cups white whole-wheat flour
    • 3 tablespoons flaxmeal
    • 1½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon ground ginger
    • ⅛ teaspoon salt
    • 3 oranges, divided
    • 1¼ cups buttermilk
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 tablespoons packed brown sugar
    • 2 tablespoons canola oil


  • 1 Whisk flour, flaxmeal, baking powder, baking soda, ginger, and salt in a large bowl.
  • 2 Zest 1 orange to get 1 tablespoon zest. Juice it to get ¼ cup juice. Cut the remaining two oranges into segments (see Tip). Cut the segments into thirds; set aside.
  • 3 Whisk buttermilk, eggs, vanilla, brown sugar, oil, the orange juice, and the zest in a medium bowl.
  • 4 Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix. Let the batter stand for 3 to 5 minutes while you preheat the pan.
  • 5 Lightly coat a large nonstick pan or griddle with cooking spray and set over medium-high heat. Drop the batter onto the hot pan, using ⅓ cup per pancake. Cook the pancakes until they begin to bubble, 3 to 4 minutes, then flip and cook the other side until lightly browned, 2 to 3 minutes more.
  • 6 Repeat with the remaining batter. Keep the pancakes warm in a 200°F oven until ready to eat. Serve with the reserved orange segments.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019