Restaurants›The Ranch at Las Colinas›Cinnamon-orange Pancakes Recipe

Cinnamon-orange Pancakes Recipe

Inspired by The Ranch at Las Colinas
Time35m
Serves4

Wake up your taste buds with a citrus twist on a classic. Our fluffy pancakes are infused with a hint of cinnamon and brightened with fresh orange zest, served with warm maple syrup.

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Ingredients

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Pancake Batter

Cooking & Serving

Method

Pancake Batter

1

Prepare dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and fine salt until evenly combined and free of lumps.

2

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the eggs until combined. Add the whole milk, plain yogurt (or buttermilk), melted butter, fresh orange zest, and vanilla extract. Whisk until smooth and the orange zest is evenly distributed.

3

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk just until combined; small lumps are okay. Do not overmix — overworking will make the pancakes tough. If the batter seems very thick, add up to 2 tablespoons additional milk to reach a pourable but slightly thick consistency.

4

Rest batter (optional)

Let the batter rest for 5–10 minutes at room temperature. This allows the baking powder and soda to begin reacting and the gluten to relax, producing fluffier pancakes.

Cooking & Serving

5

Preheat griddle

Place a large nonstick skillet or griddle over medium heat and let it preheat for about 3–5 minutes. The surface should be hot but not smoking. Test by sprinkling a few drops of water — they should sizzle and evaporate.

6

Grease surface

Add a small bit of butter or neutral oil and spread to coat the cooking surface. Wipe away excess with a paper towel so pancakes brown evenly without burning.

7

Cook pancakes

Using a 1/4-cup measure (or a large spoon), pour batter onto the hot griddle leaving 1–2 inches between pancakes. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip and cook until the second side is golden brown, another 1.5–2 minutes. Adjust heat as needed to prevent overbrowning. Repeat, greasing the griddle lightly between batches.

8

Keep warm

If making a large batch, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish cooking the rest.

9

Serve

Stack pancakes, drizzle with warmed maple syrup, and garnish with orange slices or wedges and a light dusting of powdered sugar if desired. Serve immediately.

10

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or in a 300°F (150°C) oven until warm. Pancakes can also be frozen in a single layer and then transferred to a freezer bag for up to 2 months.