Orange Pancakes Recipe

Mix dry ingredients

In a large bowl whisk together all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the egg with the milk, melted butter, orange zest, and vanilla until homogenous.

Make the batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Batter should be slightly lumpy; avoid overmixing. Let rest 5–10 minutes while you prepare other components.

Trim top and bottom of each orange and peel with a sharp knife, removing pith. Working over a bowl to catch juices, segment the oranges by cutting along membranes to release individual segments. Reserve any juice and transfer segments to a small bowl; sprinkle with 1 tablespoon granulated sugar and toss gently. Let macerate while you make syrup and candied rind (10–15 minutes).

Using a vegetable peeler or thin knife, remove peel from one orange in long thin strips, avoiding white pith as much as possible. Place peels in a small saucepan with 1/2 cup water and bring to a simmer. Simmer 5 minutes and drain water; repeat once more (this reduces bitterness).

Return peels to saucepan with 1/2 cup sugar and 1/2 cup water (or enough to just cover). Bring to a gentle simmer and cook, stirring occasionally, until peels are translucent and syrup thickens slightly, about 15–20 minutes. Transfer peels with a slotted spoon to a wire rack set over parchment; let cool and dry. Reserve remaining syrup for plating or mix into maple syrup if desired.

In a small saucepan over low heat combine maple syrup and butter; warm until butter melts. Remove from heat and stir in Grand Marnier and 1 teaspoon orange zest. Keep warm; do not boil after adding the liqueur so alcohol aroma remains.

Heat a nonstick skillet or griddle over medium heat until hot. Add 1 tablespoon butter and swirl to coat. For each pancake, pour about 1/4 cup batter onto the skillet (adjust for preferred size). Cook until bubbles form on the surface and edges look set, 2–3 minutes.

Flip and cook the second side until golden and cooked through, another 1–2 minutes. Transfer cooked pancakes to a plate and keep warm in a low oven (around 90–100°C / 200°F) while you finish remaining batter, adding more butter as needed.

To serve: stack 2–3 pancakes per plate, spoon warm Grand Marnier maple syrup over the stack, arrange macerated orange segments on and around the pancakes, and garnish with candied orange rind strips. Dust with powdered sugar if using.