Recipe image
Recipe Finder blog

Orange Custard Pancakes

Prep 15 min Cook 15 min Difficulty 2/5

Tender orange custard pancakes with fresh zest and juice — easy, rested batter for a slightly custardy breakfast.

Why this recipe works

Bright, custardy pancakes flavored with fresh orange zest and juice. These suit home cooks who want a tender, slightly custard-like breakfast pancake without complicated steps.

Search intent: recipe
  • orange custard pancakes recipe
  • citrus pancakes custardy texture
  • how to make orange pancakes
  • fluffy orange pancakes from scratch
  • custard-style pancake batter

Key takeaways

Batter rests 5–10 minutes to develop a custardy interior.
Use fresh orange zest and juice for bright citrus flavor.
Cook over medium-low heat for even, golden pancakes.

Recipe guide

Bright, custardy pancakes flavored with fresh orange zest and juice. These suit home cooks who want a tender, slightly custard-like breakfast pancake without complicated steps.

Resting the batter turns regular pancakes into custardy, tender rounds in just 5–10 minutes.

  • Batter rests 5–10 minutes to develop a custardy interior.
  • Use fresh orange zest and juice for bright citrus flavor.
  • Cook over medium-low heat for even, golden pancakes.

Ingredients

Ingredients (yields ~8 pancakes): 4 large eggs, 1 cup all-purpose flour, 1 cup whole milk, 2 tbsp granulated sugar, 1 tsp baking powder, 1/4 tsp salt, 2 tbsp unsalted butter (melted) plus extra for cooking, zest of 1 medium orange, 3 tbsp fresh orange juice.

Method

Whisk eggs and sugar until pale. Add orange zest and juice, then milk and mix. In another bowl whisk flour, baking powder, and salt. Make a well, pour wet into dry and stir until just combined (slightly lumpy). Fold in melted butter and rest 5–10 minutes. Heat a nonstick skillet over medium-low, grease lightly, and cook 2–3 minutes per side or until set and golden.

Tips & Serving

Tips: Keep heat moderate so centers cook through. Serve immediately with extra orange zest, maple syrup, or a dollop of yogurt. To scale, batter holds a short rest before cooking; avoid overmixing to keep texture tender.

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

  1. Crack eggs into a bowl and whisk with granulated sugar until pale and slightly thickened
  2. Add orange zest and fresh orange juice and whisk to combine
  3. Stir in milk until mixture is smooth
  4. In a separate bowl whisk together flour, baking powder, and salt
  5. Make a well in the dry ingredients and pour in the wet mixture, stirring gently until just combined (batter should be slightly lumpy)
  6. Fold in melted butter and let batter rest 5–10 minutes to develop a custardy texture
  7. Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter
  8. Spoon batter onto the skillet, cook until bubbles form and edges set, then flip and cook until golden and cooked through
  9. Keep pancakes warm in a low oven if desired and serve immediately, garnishing with extra orange zest or a drizzle of syrup

FAQs

Why should the batter rest? Resting the batter 5–10 minutes hydrates the flour and creates a more custard-like texture.
My pancakes brown outside but are raw inside — what should I do? Cook over medium-low heat so the center sets before the outside browns; reduce heat if pancakes brown too fast.
Can I make these ahead and freeze them? Freeze cooled pancakes layered with parchment in a sealed bag; reheat in a toaster or oven until warmed through.