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Orange Custard Pancakes — Simple Citrus Breakfast
Tender, citrusy orange custard pancakes with a simple custard batter—ready in ~30 minutes. Beginner-friendly and bright-flavored.
Why this recipe works
Orange Custard Pancakes are tender, lightly sweet pancakes scented with fresh orange zest and juice. They suit home cooks who want an easy, slightly custardy pancake with a bright citrus note.
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Key takeaways
Bright orange flavor from zest + juice
Custardy texture from eggs and resting batter
Quick: ~30 minutes total, beginner-friendly
Recipe guide
Orange Custard Pancakes are tender, lightly sweet pancakes scented with fresh orange zest and juice. They suit home cooks who want an easy, slightly custardy pancake with a bright citrus note.
Make tender, citrus-scented pancakes with an easy custard-style batter in about 30 minutes.
- Bright orange flavor from zest + juice
- Custardy texture from eggs and resting batter
- Quick: ~30 minutes total, beginner-friendly
Ingredients (makes ~8 pancakes)
2 large eggs 1 cup whole milk 1 cup all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons unsalted butter, melted Zest of 1 medium orange and 3 tablespoons fresh orange juice Butter or oil for the pan
Method
1) Whisk eggs and sugar until pale. Stir in milk, orange juice, and zest. Whisk in melted butter. 2) Sift flour, baking powder, and salt; fold into wet mix until just combined. Rest batter 5–10 minutes. 3) Heat a nonstick skillet over medium, lightly butter. Pour 1/4-cup portions; cook until bubbles form and edges set, flip and cook until golden. Serve warm.
Tips & Serving
Do not overmix—small lumps are fine to keep pancakes tender. Resting hydrates the flour for a custardy texture. Serve with extra zest, syrup, yogurt, or a dusting of sugar.
Ingredients
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 medium orange (zest)
- 3 tablespoons fresh orange juice
Instructions
- Whisk eggs and sugar until pale and slightly thickened
- Stir in milk, orange juice, and orange zest until combined
- Melt butter and let cool slightly, then whisk into wet mixture
- Sift flour, baking powder, and salt into a bowl
- Fold dry ingredients into wet mixture until just combined; avoid overmixing
- Let batter rest 5–10 minutes to hydrate and thicken
- Heat a nonstick skillet or griddle over medium and lightly butter the surface
- Spoon or pour 1/4-cup portions of batter onto the skillet
- Cook until bubbles form on top and edges look set, then flip
- Cook until golden and cooked through on the second side
- Serve warm with extra orange zest, syrup, or a dusting of sugar if desired
FAQs
Can I make the batter ahead?
You can mix the batter and refrigerate up to 24 hours; bring to room temperature and give a gentle stir before cooking.
How do I get a custardy texture?
Use the eggs and resting time; gentle mixing and a short rest help the batter hydrate and stay tender.
Can I substitute milk?
Yes—use the same amount of dairy or unsweetened plant milk, but avoid very thin substitutes that thin the batter too much.