In the Oven: Orange Pancakes with Honey Butter
Yield: 10 to 12 (6- inch / 15- cm) pancakes
For the Honey Butter
  • 8 ounces (225 g) unsalted high-fat/European-style (cultured) unsalted butter, softened, cut into cubes
  • 3 tablespoons clover honey
For the Orange Pancakes
  • 2 cups (255 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup (240 ml) freshly squeezed orange juice
  • 1 cup (230 g) plain full-fat Greek yogurt, strained
  • ½ cup (120 ml) well-shaken buttermilk
  • 4 ounces (1 stick/115 g) plus
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 large eggs
  • 2 tablespoons (25 g) granulated sugar
  • Zest of 2 oranges (about 3 tablespoons)
Make the Honey Butter
  1. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and honey on medium speed until smooth and creamy, about 4 minutes. Scrape the honey butter into a ramekin to use immediately with the pancakes. Leftover honey butter should be covered and refrigerated for up to 1 week.
Make the Orange Pancakes
  1. Preheat the oven to 200°F (90°C), if you plan to make all of the pancakes before serving them.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the orange juice, yogurt, buttermilk, 4 ounces (115 g) of the butter, the eggs, sugar, and orange zest.
  4. Make a well in the dry ingredients, pour the wet ingredients into the well, and stir together until just combined.
  5. Heat a large skillet over medium heat. Brush the pan with some of the remaining 2 tablespoons of melted butter. Add 1⁄3 cup (75 ml) batter to the pan per pancake, cooking until bubbles form on the tops and the pancakes are browned on the bottom. Flip and continue cooking them until they are completely browned on both sides, another minute or so. Continue buttering the pan and making pancakes until all the batter is used.
  6. Serve immediately as the pancakes are made, or keep them in the oven on a heatproof plate just until you’ve cooked them all (don’t leave them in the oven longer). Serve with copious amounts of honey butter.
Recipe by Baked Sunday Mornings at