If you love citrus flavours, these easy orange pancakes with thyme, sweetened with pure maple syrup will be your new favourite. No added sugar and made with mostly whole wheat flour, my son and me have given this two thumbs up each!
Summer is here and nothing like fresh seasonal oranges to provide the much needed relief. Even as a kid, I could inhale some 8-10 oranges in one go. Thankfully, under the eyes of my watchful grandparents, the gluttony would be averted.
My son’s pancake-love is legendary. If I say it’s pancakes for breakfast, his face lights up with a beaming smile. So this morning, I decided to combine my love for oranges with my son’s love for pancakes and that’s how these Easy Orange Pancakes with thyme and maple were born.
Also check: Cranberry Orange Loaf
You might wonder – why thyme in these sweet pancakes? I love how using thyme totally adds a whole new flavour dimension to these regular sweet pancakes. The flavour pairing of citrus, maple and thyme is so good that it is worth trying. This breakfast also makes for an extremely aromatic kitchen experience – orange zest, freshly squeezed orange juice, fresh thyme – I love this!
There’s no added sugar in this recipe. 100% Pure Maple Syrup from Canada plays the role of sweetener with perfection – subtly sweet and not cloying. Those who have a bigger sweet tooth can always pour some extra maple syrup before digging into their stack of pancakes.
Do give these summer special pancakes a try and I assure you this will end up in your favourite pancakes folder.
Love citrus? Then you’ll love these cinnamon rolls with an orange rum glaze
Easy Orange Pancakes with Thyme and Maple
- 2/3 cup whole wheat flour
- 1/3 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- zest of 1 orange
- 2-3 sprigs of thyme
- 1/2 cup freshly squeezed orange juice
- 1 egg
- 1 tbsp yogurt
- 2 tbsp 100% pure maple syrup of Canada
- 1 tsp orange marmalade
- 1 tbsp olive oil
- 1/4 cup water
- extra maple syrup to serve
- To prepare these easy orange pancakes, start my mixing the dry ingredients with a whisk in a large bowl. Strip off the leaves from the sprigs of thyme and add to the dry ingredients.
- In a small bowl, whisk all the wet ingredients together except water.
- Make a well in the dry ingredients and pour the wet mixture. Gently keep stirring with a fork, adding upto 1/4 cup water to make a thick but pourable pancake batter.
- Heat a non stick pan. Pour a tsp of olive oil and grease the pan evenly using a kitchen paper.
- Using a ladle that will hold roughly 1/4 cup batter, make 3-4 pancakes at one go, leaving some space between them to allow easy turning.
- On a medium flame allow one side to cook. When you see bubbles around the circumference turn over and allow other side to turn golden and the pancake to fluff up.
- This recipe will make around 8 such pancakes.
- Divide the stacks of pancakes between two plates. Garnish with some more fresh thyme and serve with some more maple syrup poured over the stacks.