Orange-Cardamom Pancakes

By Klancy Miller

Orange-Cardamom Pancakes
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
20 minutes
Rating
4(906)
Comments
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It’s no wonder pancakes are a weekend staple: Their batter comes together in just 5 minutes using ingredients you’re likely to have on hand. Here, ground cardamom and fresh orange zest provide an aromatic boost that is sweet and addictive, but subtle enough that you can still pair your pancakes with any typical accompaniments. The recipe is plentiful enough for 12 full-size pancakes, or twice the number of mini pancakes if preparing brunch for a crowd. (As a bonus, the pancake base also doubles as a waffle batter.) A drizzle of maple syrup and a pat of butter are mandatory; a dollop of warmed orange marmalade or chopped Medjool dates would be rousing.

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Ingredients

Yield:12 pancakes (4 to 6 servings)
  • 2cups all-purpose flour
  • 2tablespoons granulated sugar
  • 2½teaspoons baking powder
  • 2teaspoons ground cardamom
  • ½teaspoon kosher salt
  • 1½cups whole milk
  • 2eggs
  • 1teaspoon orange extract
  • 1tablespoon fresh orange zest
  • 3tablespoons butter, melted, plus more for greasing and serving
  • Maple syrup, for drizzling
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

281 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 8 grams protein; 308 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add the flour, sugar, baking powder, cardamom and salt to a large bowl and whisk to combine. In a medium bowl, whisk the milk, eggs, orange extract, orange zest and 3 tablespoons melted butter until combined.

  2. Step 2

    Pour the wet ingredients into the dry mixture and mix to combine using a large spoon or rubber spatula. Using a whisk or a handheld electric mixer on high speed, beat the batter until smooth, about 30 seconds.

  3. Step 3

    Heat a large nonstick skillet or griddle over medium. Add butter for greasing, tilting the pan to coat the bottom. Working in batches, cook the pancakes, using about ⅓ cup batter for each. Cook each batch of pancakes until bubbly on top and golden-brown underneath, 1 to 2 minutes, then flip and cook until golden-brown on the second side, 1 to 2 minutes. Repeat with the remaining batter, adjusting the temperature and adding more butter as necessary.

  4. Step 4

    Transfer pancakes to serving plates. Drizzle with maple syrup and top with butter, as desired.

Ratings

4 out of 5
906 user ratings
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Comments

Enid Coleslaw

The orange and cardamom are such simple additions but made a nice difference. If you like both, the amounts of zest and cardamom can be easily doubled without them overpowering the pancakes. Also, no need for a mixer...a few quick stirs with a rubber spatula did the trick. Glad to have taken the advice of other commenters and happily substituted orange juice for orange essence.

Annie

I found the orange extract to be overpowering and somewhat chemical in nature. I would use orange juice or Cointreau next time instead. The cardamom is wonderful.

Liz Harris

I substituted fresh orange juice for orange extract. It was delicious.

Followed the recipe exactly.hmmmm

After mixing the ingredients, the pancake batter was more like the consistency of muffin batter so I had to double the milk. Would recommend doubling the zest, cardamom, and extract for more orange flavor. At the current ratio, you can tell something’s different but it should be more pronounced. Might make these again…maybe

marjorie

Try adding chopped figs – if you’re used to having some fruit in your pancakes , like blueberries. Oranges and figs are a great combination

liv

turned out quite ugly but delicious

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