Tried and True Buttermilk Pancakes with Orange Syru

Name: Tried and True Buttermilk Pancakes with Orange Syrup and Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons sugar; 1/2 teaspoon salt; 2 cups buttermilk, plus more for thinning; 1 large egg, beaten; 1 tablespoon vegetable oil, plus about 1/4 cup for the pan; 4 ounces (1 stick) unsalted butter, cut into teaspoons; Orange Syrup, recipe follows; Powdered sugar; 3 cups fresh orange juice; 1/2 cup granulated sugar; 1 tablespoon grated orange peel; 2 tablespoons unsalted butter; 1/2 teaspoon almond extract; 1 cup fresh raspberries and blueberries, well rinsed and dried

Servings: persons

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
2 cups buttermilk, plus more for thinning
1 large egg, beaten
1 tablespoon vegetable oil, plus about 1/4 cup for the pan
4 ounces (1 stick) unsalted butter, cut into teaspoons
Orange Syrup, recipe follows
Powdered sugar
3 cups fresh orange juice
1/2 cup granulated sugar
1 tablespoon grated orange peel
2 tablespoons unsalted butter
1/2 teaspoon almond extract
1 cup fresh raspberries and blueberries, well rinsed and dried

1
Into a large bowl, sift together the flour, baking powder, sugar, and salt.
2
Add the buttermilk, the egg, and 1 tablespoon of oil, and stir just until blended, being careful not to over mix.
3
(Lumps are okay.)
4
Let the batter stand, covered, in the refrigerator, for at least 1 hour, and up to 8 hours.
5
If necessary, thin with extra buttermilk after resting.
6
Preheat a large, heavy skillet or griddle over medium-high heat.
7
Add enough oil to lightly grease and leave a film on the bottom of the pan.
8
Working in batches, ladle the batter about 1/2 cup at a time into the pan.
9
Cook until golden brown and bubbles start to form on the top, about 2 minutes per side.
10
Transfer to a platter and cover to keep warm.
11
To serve, divide the pancakes into stacks among 4 plates.
12
Pour syrup over each stack and sprinkle with powdered sugar and pass the butter at the table.
13
Serve immediately.
14
Combine the juice, sugar, and orange peel in a medium saucepan over medium-high heat.
15
Bring to a boil, stirring to dissolve the sugar.
16
Reduce the heat to a low boil and cook to a thick syrup, and reduced by half, about 15 minutes.
17
Add the butter and almond extract and whisk to combine.
18
Add berries and remove from the heat.
19
Let cool slightly before serving with pancakes.

1574

kcal

Calories

128

Fat

103

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

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 16 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons sugar, 1/2 teaspoon salt, and more.

Yes, Tried and True Buttermilk Pancakes with Orange Syrup and Raspberries 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!

Tried and True Buttermilk Pancakes with Orange Syrup and Raspberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions