Light and fluffy winter seasonal Ginger Orange pancakes with hints of ginger that are perfect for holiday entertaining! Plus holiday brunch tips on how to simplify your entertaining and still have a great time!
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While everyone is concerned about what to serve for holiday dinner, I personally love holiday brunch. It starts Christmas with a bang and gathers everyone around for a relaxed but fun time before the day really gets going. It doesn’t have to be too involved but it really helps get everyone in the holiday mood.
Ingredients
All-purpose flour: The foundation of our fluffy stack, keeping things classic and reliable!
Baking powder: Our little secret to making these pancakes rise and shine.
Ground ginger & cinnamon: These spices are bringing the cozy vibes, making your pancakes a little bit zesty and a whole lot of yum.
Greek yogurt: Say hello to moisture and richness! Plus, it’s like a little protein party in your pancakes.
Orange juice: Freshly squeezed or straight from the carton, this is where the magic happens. We’re talking major citrus vibes!
Melted salted butter: Because butter makes everything better, am I right? It’s adding that rich, melt-in-your-mouth goodness.
Vanilla extract & orange extract: These are the flavor bomb duo, making sure every bite is packed with aromatic goodness.
How to Make Orange Pancakes
- Create Your Dry Mix: Whisk flour, baking powder, sugar, ginger, and cinnamon in a large bowl.
- Whip Up the Wet Ingredients: In a different bowl, mix eggs, Greek yogurt, orange juice, milk, melted butter, vanilla, and orange extract.
- Combine with Care: Slowly incorporate the wet ingredients into the dry, mixing just until combined. A few lumps are okay; avoid overmixing!
- Prep Your Pan: Heat your griddle or skillet on medium to medium-low and grease it up with some butter.
- Pancake Time: Pour ¼ cup of batter onto the griddle for each pancake. Watch for bubbles and check the edges before flipping.
- Flip and Cook: Once golden and crispy at the edges, flip your pancake. Cook until both sides are just right.
- Serve and Enjoy: Plate your pancakes, add a buttery finish, sprinkle some pomegranate seeds, drizzle maple syrup, and dive in!
Easy Holiday Entertaining Tips and How To Serve
Here is my best holiday brunch tips and simple advice for easy holiday entertaining:
- Make one major item from scratch: I love to focus on making my holiday dinner the main attraction but that doesn’t mean brunch has to get slacked. You can spend a few minutes throwing together my incredible Orange Ginger Pancakes, which are fantastic by the way and filled with wonderful seasonal flavors.
- Add a few other items like bacon and eggs which take mere minutes to make.
- Buy the rest: Pick up some homemade bagels or scones from your local bakery the day before along with some essentials like juices and fruit from your grocery store to have an impressive yet beautiful spread.
- Set up a station of relaxed dining ware that gets everyone in the holiday mood without the mess. You will feel much better knowing you don’t have a huge mess to clean up after everyone enjoys the morning festivities.
- Relax and have a great time!
Storage
Store them in an airtight container and place them in the refrigerator, where they’ll stay fresh for up to 3 days. You can even freeze them, separated by layers of parchment paper, for up to 2 months.
To reheat, simply pop them in the toaster or microwave until they’re warm and ready to enjoy.
Other Favorite Pancake Recipes
Ginger Orange Pancakes Recipe
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 6 tablespoons granulated sugar
- ¼-½ teaspoon ground ginger
- ¾ teaspoon cinnamon
- 3 large eggs
- 1 1/4 cups greek yogurt
- 1/4 cup orange juice
- ¼ cup milk
- 6 tablespoons melted salted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon orange extract
- Additional butter, melted, for the griddle
Instructions
- Whisk together flour, baking powder, sugar, ginger, and cinnamon into a large bowl.
- In another bowl, whisk together eggs, greek yogurt, orange juice, milk, melted butter, vanilla and orange extract until combined. Slowly whisk the wet mixture into the dry mixture just until combined. The resulting should be slightly lumpy yet still combined so don’t overmix.
- Heat a griddle or skillet over medium to medium-low heat. Grease the hot surface with butter. Drop ¼ cup of pancake batter on the griddle. When bubbles begin to form on top, lift the pancake halfway up to see if it’s golden brown and crisp at the edges. If it is, flip the pancake and cook until golden brown on both sides. Remove to a plate with a spatula.
- Repeat with the remaining batter and filling, adding more butter to the griddle as needed and cooking several pancakes at a time. Serve immediately with butter, pomegranate seeds and maple syrup.
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Love the flavor profile. You must try these pancakes…so delicious