Description
These Orange Pancakes with Medjool Dates offer a delightful twist on the classic breakfast favorite, combining fresh citrus zest and juice with the natural sweetness of Medjool dates. Light and fluffy with a hint of orange and bursts of tender dates in every bite, they are perfect for a nourishing morning treat or weekend brunch.
Ingredients
Dry Ingredients
- 1.5 cup all-purpose flour (can use 1:1 gluten free flour blend)
- 1 tbsp coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Zest of 1 orange
Wet Ingredients
- 1 cup milk (regular or dairy free)
- 1 tbsp lemon juice (to make buttermilk)
- ¼ cup fresh orange juice
- 1 large egg
- 1.5 tbsp melted butter or coconut oil
- ½ tsp vanilla extract
Add-ins
- ½ cup chopped Medjool dates (pitted)
Instructions
- Make Homemade Buttermilk: In a measuring cup, stir the milk and lemon juice together and let it sit for 5–10 minutes until it curdles slightly, forming a homemade buttermilk.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, and orange zest until well combined.
- Combine Wet Ingredients: In another bowl, whisk the curdled buttermilk, fresh orange juice, egg, melted butter or coconut oil, and vanilla extract until smooth.
- Make Pancake Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chopped Medjool dates. The batter will be thick and slightly lumpy, which is ideal for fluffy pancakes.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour about ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown and cooked through.
- Serve and Enjoy: Serve the pancakes warm topped with maple syrup, a dollop of yogurt, extra orange zest, or slices of fresh orange for a bright, flavorful breakfast.
Notes
- You can substitute all-purpose flour with an equal amount of gluten-free 1:1 flour blend to make these pancakes gluten-free.
- For a dairy-free version, use plant-based milk and coconut oil instead of butter.
- Do not overmix the batter to keep pancakes tender and fluffy.
- Adjust the sweetness by adding more or less coconut sugar depending on your preference.
- Medjool dates add natural sweetness and texture, but you can swap with other chopped dried fruits if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
