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Orange-Cardamom Pancakes
marie

Orange-Cardamom Pancakes

Orange-Cardamom Pancakes are soft, fluffy, and warmly spiced, with bright citrus zest and aromatic cardamom in every bite. Elegant yet easy, these pancakes feel bakery-worthy while using simple pantry ingredients, making them perfect for weekend brunches, holiday mornings, or anytime breakfast should feel special.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 ½ teaspoons baking powder
  • 2 teaspoons ground cardamom
  • ½ teaspoon kosher salt
Wet Ingredients
  • 1 ½ cups whole milk
  • 2 large eggs room temperature
  • 1 teaspoon orange extract
  • 1 tablespoon fresh orange zest
  • 3 tablespoons butter melted
Cooking and Serving
  • butter for greasing and serving
  • maple syrup for serving

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt until evenly combined.
  2. In a separate bowl, whisk the milk, eggs, orange extract, orange zest, and melted butter until smooth.
  3. Pour the wet ingredients into the dry ingredients and mix gently until just combined, then whisk briefly until smooth. Do not overmix.
  4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
  5. Pour about 1/3 cup of batter per pancake onto the hot surface. Cook until bubbles form and edges look set, about 1–2 minutes.
  6. Flip and cook the second side until golden brown, another 1–2 minutes. Adjust heat as needed.
  7. Serve warm with butter and maple syrup.

Notes

Use freshly grated orange zest for the brightest flavor and measure cardamom carefully, as it is potent. If the batter feels too thick, add 1–2 tablespoons of milk to loosen.