Fluffy whole wheat orange pancakes packed with bright citrus flavor paired with a luxurious maple tahini syrup. A hearty and healthy breakfast the whole family will adore! This post is in partnership with Florida Department of Citrus.
The sheer joy of a fluffy, warm pancake gracing your face….I mean is there ANYTHING ELSE like it? I think not. I’m freaking out.
Guess what? Tomorrow, May 4th, is National Orange Juice Day! This is a big deal. We’re stuffing these pancakes with 100% Florida Orange Juice because what better way to celebrate?
So I’ve been making the most bomb dot com whole wheat pancakes lately inspired by this recipe, which I’ve made multiple times. I love my Fluffy Vegan Pancakes tons, but I have to admit—melted butter really kicks up the flavor a notch. (You could totally use dairy-free buttery spread as well!)
What I love most about these Whole Wheat Orange Pancakes is that they’re insanely flavorful thanks to the 100% OJ and more buttery/savory than sweet. I originally made this recipe with one teaspoon of salt, which may sound like a lot, but it really helps with that classic pancake flavor.
I thought they were perfect that way but I got feedback that they tasted salty (lolz) so I cut it down to 3/4 teaspoon. Use unsalted butter!
I didn’t include added sugar like I typically do in pancake batter so these babies are sweetened solely with 100% Florida Orange Juice. Because orange juice is so much more than a breakfast bev!
That’s right, we’re spicing it up and fueling the fun this morning with the absolute orangiest ORANGE PANCAKES! I can taste summer.
Who remembers when I was in the orange groves a couple months ago? Citrus galore! I learned so much about 100% OJ. Adding in the zest of the orange really helps take the bright flavor to another level. Be sure to give the orange a good rinse before zesting!
Health Benefits of 100% Florida Orange Juice
You likely already know that orange juice is an excellent source of vitamin C and a good source of potassium, folate, and thiamin. But have you ever heard of hesperidin? It’s similar to resveratrol in red wine or catechins in tea.
Hesperidin is a small but mighty polyphenol found almost exclusively in citrus pulp, juice and peel, making 100% orange juice a convenient source of this beneficial flavonoid.
Hesperidin plays a key role in the overall nutrition benefits of 100% OJ, where research found it may contribute to cardiovascular health, cognition, and reducing inflammation thanks to its antioxidant properties. FYI, a serving of OJ, which counts as a serving of fruit, is eight ounces for children seven years or older and adults.
Orange peels and membranes actually have the highest levels of hesperidin in the fruit (pressing oranges to make 100% OJ may increase flavonoid content in the juice!). Clinical studies suggest hesperidin may increase blood flow and allow a more gradual rise in blood sugar and insulin compared to sugary drinks.
It’s so neat to learn about how the sugar in 100% juice has this effect!
How to Top Pancakes
Now let’s talk toppings, because they’re quite important. The luscious maple tahini syrup adds the most delectable pop of sweetness and velvety mouthfeel. It doesn’t get easier than mixing together tahini (sesame seed butter) and maple syrup. I adore the complex nuttiness it adds, too!
For a pop of color, I added raspberries, a dollop of coco whip, and pretty green pistachios for crunch. We’ve got a Mediterranean theme going here, now don’t we?
The Secret to Fluffy Pancakes
- Baking powder. We’ve got a hefty 3 1/2 teaspoons here for ultimate fluffiness!
- Whole wheat pastry flour. It’s a bit lighter than regular whole whet flour, in my opinion. You could also use all-purpose flour or a mix of the two.
- A hot oiled/buttered skillet. When you put a drop of water on the skillet, it should sizzle. You want the pan hot enough that you’ll get that nice browning but not so hot that the exterior burns. Medium heat or a bit below should be perfect.
- THICK batter. I always use a higher ratio of flour to liquid for thick and fluffy pancakes.
- Not over-mixing the batter. Lumps are your friend! Over-mixing means overworking the wheat protein (gluten) which leads to dense, chewy pancakes.
How to Reheat and Freeze Pancakes
These reheat and freeze beautifully. Make a batch on Sunday and refrigerate them in an air-tight container for easy, healthy breakfasts all week. Simply pop them in the toaster or microwave for 20-30 seconds to warm up before serving.
To freeze these whole wheat pancakes, lay them in a single layer on a parchment-lined baking sheet and place in the freezer. Once they’re frozen, transfer to a baggie and store for up to two months. Freezing them flat prevents them from sticking together once frozen.
You can reheat them from frozen in the toaster!
Did you try this this whole wheat orange pancake recipe and love it? Let me know by leaving a star rating and/or comment!
CRAVING MORE MORNING GOODNESS? DON’T MISS MY OTHER GO-TO BREAKFAST RECIPES:
- Spinach, Mushroom and Artichoke Quiche with Spelt Crust
- Fluffy Vegan Pancakes with Blueberry Topping
- Overnight Steel Cut Oatmeal
- Fluffy Vegan Lemon Blueberry Muffins
- The Best Shakshuka
Pancake on, sweet humans!Print
Fluffy whole wheat orange pancakes packed with bright citrus flavor paired with a luxurious maple tahini syrup. A hearty and healthy breakfast the whole family will adore!
For the pancakes:
- 3 tbsp melted unsalted butter (or non-dairy buttery spread)
- 1 ½ cups whole wheat pastry flour
- 3 ½ tsp baking powder
- 3/4 tsp kosher salt*
- 3/4 cup 100% orange juice
- 1 tsp grated orange zest
- 1/2 cup unsweetened vanilla almond milk
- 1 large egg
For the maple tahini syrup:
- Place butter in a small bowl and microwave in 20 second intervals until melted. Set aside to cool.
- In a large mixing bowl, whisk together flour, baking powder, and and salt.
- Measure orange juice and milk in a liquid measuring cup. Add orange zest, egg and melted butter and whisk until smooth. Pour into dry ingredients and mix just until combined, being careful not to over-mix the batter. Lumps are ok!
- Warm a pat of butter or oil in a large skillet over medium heat. Once hot, add 1/3 cup of batter to skillet, repeating as needed. Cook for 2-3 minutes per side, flipping once bubbles start to form and cooking 1-2 minutes or until golden.
- To make syrup, whisk together maple syrup and tahini in a small bowl. Serve pancakes topped with tahini syrup and fresh fruit like raspberries or pomegranate!
*If using salted butter, you may want to reduce to 1/2 tsp salt. I used unsalted butter and a full teaspoon of kosher salt and thought they were great, but others have commented that they’re salty! If you use fine sea salt, use 1/2 tsp.
You can keep pancakes warm between batches in a 200 degree F oven if desired.
To freeze, lay pancakes in a single layer on a parchment-lined baking sheet and place in the freezer. Once they’re frozen, transfer to a baggie and store for up to two months. You can reheat them from frozen in the toaster!
Keywords: whole wheat pancakes
Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats.