Orange Poppy Seed Pancakes

Orange Poppy Seed Pancakes are essential at any brunch gathering!
I love pancakes. Like I could probably eat pancakes every day. Not for every meal, but as long as you switch up the flavor of the pancakes I could eat them every day…. one thing is for sure though… it doesn’t matter how many times I make them, I absolutely am horrid at flipping the dang things. I am just not a pancake expert. I think what I really need is one of those griddles instead of using a skillet and I’d get a long a whole lot better!

Also, not only am I horrible at flipping… but how in the heck do you take pictures of pancakes?! Like I was really thinking I was improving with my food photography and then I throw pancakes in the mix?! Ugh what was I thinking?! Killed my ego 🙁 

Ingredients:
1 cup all-purpose flour
1/3 cup sugar (Dixie Crystals)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/4 cup orange juice
1 orange, zested
3 tablespoons butter, melted
1 egg
1 1/2 teaspoon orange extract (Nielsen-Massey)
1/8 cup poppy seeds
Butter

Instructions:

In a medium bowl, mix together all the dry ingredients.
In another medium bowl, mix together the wet ingredients.
Pour dry ingredients into wet ingredients and mix JUST until combined (it will be lumpy).
In a skillet or on a griddle, melt a teaspoon or so of butter and laddle pancake batter into hot skillet.
Cook, browning on both sides, roughly 2-3 minutes on each side.
Repeat with remaining batter.
Serve with warm syrup!

**Yields roughly 4-6″ pancakes.

Orange Poppy Seed Pancakes

Yield: 6

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 3 minutes

Total Time: 3 minutes

Orange Poppy Seed Pancakes are essential at any brunch gathering!

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Ingredients

• 1 cup all-purpose flour
• 1/3 cup sugar (Dixie Crystals)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/4 cup orange juice
• 1 orange, zested
• 3 tablespoons butter, melted
• 1 egg
• 1 1/2 teaspoon orange extract (Nielsen-Massey)
• 1/8 cup poppy seeds
• Butter

Instructions

1. In a medium bowl, mix together all the dry ingredients.
2. In another medium bowl, mix together the wet ingredients.
3. Pour dry ingredients into wet ingredients and mix JUST until combined (it will be lumpy).
4. In a skillet or on a griddle, melt a teaspoon or so of butter and laddle pancake batter into hot skillet.
5. Cook, browning on both sides, roughly 2-3 minutes on each side.
6. Repeat with remaining batter.
7. Serve with warm syrup!

Notes

1. **Yields roughly 4-6" pancakes.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 922Total Fat 63gSaturated Fat 38gUnsaturated Fat 25gCholesterol 204mgSodium 1046mgCarbohydrates 78gFiber 4gSugar 26gProtein 10g