Orange Yogurt Pancakes

Adapted from Anne Kent Taylor

Serves 4

These pancakes are criminally good. The orange is subtle and the yogurt gives a wonderful tang while making them a bit crispy. Perhaps the best part of all is that they don’t turn into a pile of grainy mush when they meet syrup.


  • 1 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp sugar
  • 1/4 tsp. salt
  • 1/2 c. orange juice
  • orange gratings (optional)
  • 3/4 c. plain yogurt
  • 1 egg
  • ½ tsp vanilla
  • 6 Tbsp. butter, melted, divided

In a medium bowl, stir together dry ingredients. In a small bowl, whisk together juice, gratings, yogurt, egg, vanilla and 4 Tbsp. of the melted butter. Stir into the flour mixture until just combined (batter will be quite thick).

Heat a griddle or large skillet over medium high heat until quite hot. Brush pan with some of the remaining melted butter and spread batter with a spoon onto pan in 3-inch pancakes. When pancakes bubble and are browned, flip and continue cooking until cooked through and browned on the second side. Brush pan with melted butter before each batch. Serve warm with maple syrup.

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