Whole Wheat Orange Pancakes with Maple Tahini Syrup

5 from 4 reviews

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:

For the maple tahini syrup:

  1. Place butter in a small bowl and microwave in 20 second intervals until melted. Set aside to cool.
  2. In a large mixing bowl, whisk together flour, baking powder, and and salt.
  3. 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!
  4. 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.
  5. To make syrup, whisk together maple syrup and tahini in a small bowl. Serve pancakes topped with tahini maple 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 salt and thought they were great, but others have commented that they’re salty!

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!

Did You Make This Recipe?
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