Easy Orange Pancake Recipe – Indian-Style Breakfast Treat

Last Updated on 6 months ago by Neha Deshmukh

Easy Orange Pancake Recipe – Indian-Style Breakfast Treat

Hey everyone! If you’re anything like me, you love a good weekend breakfast. And honestly, sometimes the simplest things are the best, right? These orange pancakes are exactly that – easy, bright, and bursting with fresh citrus flavour. I first made these when I was craving something a little different from my usual aloo paratha, and they’ve been a family favourite ever since! They’re perfect for a lazy Sunday morning, or even a quick and cheerful breakfast before a busy day.

Why You’ll Love This Recipe

These aren’t your average pancakes. The fresh orange zest and juice really make a difference, giving them a lovely, light flavour that’s so refreshing. Plus, they come together super quickly – perfect when you’re short on time but still want something special. They’re also incredibly versatile; you can easily adapt them to suit your tastes (more on that later!). Honestly, who doesn’t love a fluffy, orange-scented pancake?

Ingredients

Here’s what you’ll need to whip up a batch of these sunshine-filled pancakes:

• 175 gm all-purpose flour (about 1 ½ cups)
• 1 tsp baking powder
• 2 tbsp sugar
• 2 oranges, each
• 1 egg
• As needed milk (approximately 50-100 ml)

Ingredient Notes

Let’s talk ingredients for a sec! Using fresh oranges is key here – the zest really packs a punch. Don’t skimp on that!

We’re using all-purpose flour as our base, which is readily available in most Indian kitchens. But feel free to experiment with different flours (I’ll share some ideas in the variations section).

And about the milk… you can use whatever you usually have on hand! Cow’s milk is traditional, but almond milk, soy milk, or even cashew milk work beautifully too. It really depends on your preference and what’s available.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, grate the zest from both oranges. Set it aside – that gorgeous orange aroma is a promise of good things to come!
2. Now, juice those oranges. You want to end up with about 200 ml of orange juice. Combine it with a little milk in a measuring cup to reach that amount.
3. In a nice big bowl, whisk together the flour, baking powder, orange zest, and sugar. Make sure everything is nicely combined.
4. Create a little well in the center of the dry ingredients. Pour in the orange-milk mixture and crack in the egg. Gently mix everything together until you have a smooth batter. Don’t overmix – a few little lumps are okay!
5. Heat a lightly oiled pan (non-stick is best!) over medium heat. A little butter or oil prevents sticking.
6. Spoon about ¼ cup of batter onto the hot pan for each pancake.
7. Cook for a couple of minutes, until bubbles start to form on the surface. Then, carefully flip the pancake and cook the other side until it’s golden brown and cooked through.
8. Repeat with the remaining batter.

Expert Tips

• Don’t overcrowd the pan! Give each pancake enough space to spread out and cook evenly.
• If the batter seems too thick, add a splash more milk. If it’s too thin, add a tablespoon of flour.
• A medium heat is your friend. Too high, and the pancakes will burn on the outside before they’re cooked inside.

Variations

Okay, this is where things get fun! Let’s personalize these pancakes.

• Vegan Adaptation: Swap the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) and use your favourite plant-based milk.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I like one that includes rice flour, tapioca starch, and potato starch.
• Spice Level: My friend Priya always adds a tiny pinch of cardamom or nutmeg to the batter. It adds a lovely warmth!
• Festival Adaptation: During Makar Sankranti or Lohri, serve these with a side of til gud (sesame and jaggery) for a festive touch.

Serving Suggestions

These pancakes are delicious on their own, but a little something extra never hurts!

• Drizzle with honey, maple syrup, or a dollop of butter.
• Top with fresh fruit like sliced oranges, berries, or bananas.
• A sprinkle of powdered sugar always looks pretty.
• For a more Indian-inspired twist, try serving with a side of yogurt and a sprinkle of chopped nuts.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• Can I use orange juice instead of fresh oranges? You can, but the flavour won’t be as vibrant. Fresh oranges are really worth it!
• What type of milk is best for these pancakes? Any milk you like! Cow’s milk is traditional, but plant-based milks work great too.
• How can I make the pancakes fluffier? Don’t overmix the batter! Overmixing develops the gluten and makes the pancakes tough.
• Can I make the batter ahead of time? Yes, you can! Just store it in the refrigerator for up to 24 hours. You might need to add a splash of milk to thin it out before cooking.
• What are some traditional Indian toppings for pancakes? Yogurt, chopped nuts, a drizzle of honey, or even a sprinkle of cardamom are all delicious options!

Enjoy! I hope you love these orange pancakes as much as my family does. Let me know how they turn out in the comments below!