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Creamsicle® Pancakes

Creamsicle® Pancakes

Jamie Mallery

"This is an orange and vanilla breakfast delight."
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Ingredients

15 m servings 235 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Stir milk, orange juice, and orange zest together in a bowl. Mix flour, sugar, baking powder, baking soda, and salt together in a separate large bowl. Whisk egg, butter, and vanilla extract into the orange juice mixture. Whisk orange juice mixture into flour mixture until smooth batter forms.
  2. Heat a lightly oiled skillet over medium-high heat. Drop batter in 1/4-cup spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Footnotes

  • Cook's Notes:
  • Milk, orange juice, and orange zest can be combined and stored in the refrigerator in advance to allow flavors to combine.
  • Coconut oil can be used in place of the butter, if desired.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Reviews

Read all reviews 13
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2.20.16 The orange flavor comes through nicely in these pancakes. They cooked up beautifully, tender, and moist. As suggested by the recipe author, I did use coconut oil instead of butter. ...

Tasty, tasty! Used fresh-squeezed OJ, left out zest. Wonderful, creamy orange flavor. Made 8 using a 1/4 cup scoop. If time is not an issue, let pancake batter rest for 10-15 minutes for eve...

My family and I loved these. The only modification I made was to add fresh blueberries to it. The orange taste was there and it was just fantastic!

Pancakes were very good. I will add a little more zest and juice next time....we like the flavor.

ABSOLUTELY DELISH!! Made these for brunch for my girls and I, they were soo good. Simple and satisfying. I used 2 teaspoons of orange zest and 1/4 cup of the juice from a freshly squeezed cara c...

Really tasty with syrup and without. My girls loved these and helped make them.

Very good, next time I may add a touch of orange extract too because my child wanted more orange taste. The recipe is great as is though, subtitle, but noticeable.

Great chg of pace breakfast. Only change I'll make next time is to double the zest. It is correct, serves 4 (barely if you love pancakes!). Wife loves maple syrup, my fav is my homemade blackber...

These are amazing!! I made it exactly as written, but I doubled it because we love pancakes. The ingredient proportions were spot on. I couldn't find my zester, so instead I finely chopped up th...

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