Orange Cornmeal Pancakes with Honey, Oranges, and A

Name: Orange Cornmeal Pancakes with Honey, Oranges, and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. all-purpose flour; 3/4 c. yellow cornmeal; 1/4 c. granulated sugar; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 2 large eggs; 1 1/2 c. buttermilk; 1 tbsp. grated orange zest; Sliced oranges; honey; Toasted sliced almonds

Servings: persons

1 1/2 c. all-purpose flour
3/4 c. yellow cornmeal
1/4 c. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 large eggs
1 1/2 c. buttermilk
1 tbsp. grated orange zest
Sliced oranges
honey
Toasted sliced almonds

1
In a large measuring cup or bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
2
In a separate bowl, whisk together the eggs, buttermilk, and orange zest.
3
Add the buttermilk mixture to the flour mixture and whisk until fully incorporated (a few small lumps are fine).
4
Heat a large nonstick skillet over medium-low heat.
5
Check the heat by sprinkling the skillet with water when the water bubbles and evaporates immediately, pour 3 scant 1/4 cups of batter into the skillet.
6
Cook the pancakes until bubbles begin to appear around the edges and in the center, about 1 to 2 minutes.
7
Using a spatula, peek under the pancakes to check if they are golden brown, then carefully flip them.
8
Cook the pancakes 1 minute more, peeking to make sure the underside is golden brown.
9
Transfer them to a baking sheet and cover loosely with foil to keep warm.
10
Repeat with remaining batter (if your pancakes stick, wipe the skillet with 1 tsp canola oil before cooking the next batch).
11
Serve with sliced oranges, honey, toasted sliced almonds, and yogurt, if desired.

1144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 c. all-purpose flour, 3/4 c. yellow cornmeal, 1/4 c. granulated sugar, 1 tsp. baking powder, and more.

Yes, Orange Cornmeal Pancakes with Honey, Oranges, and Almonds falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange Cornmeal Pancakes with Honey, Oranges, and Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions