30-Minute Orange and Autumn Olive Pancakes
Fluffy buttermilk pancakes brightened with fresh orange zest and tart autumn olive berries. The citrus cuts through richness while the foraged berries add subtle sweetness and texture. Perfect for weekend breakfast or brunch, these pancakes offer a seasonal twist that works year-round but shines in fall. The combination of orange and autumn olive creates complexity uncommon in basic pancake recipes.
Ingredients
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 2 tablespoon unsalted butter, melted
- 1 orange, zested and juiced
- ¼ cup autumn olive berriesblueberries1:1berryfall
autumn olive has tangy flavor; blueberries are milder
- 0.0 cup milk
Instructions
- 1
Combine flour, baking powder, and salt in a large bowl.
- 2
In another bowl, whisk together egg and melted butter.
- 3
Zest orange and set aside.
- 4
Squeeze orange juice into a measuring cup and add milk to reach 1 cup total liquid.
- 5
Pour liquid mixture into egg and butter, stir well to combine.
- 6
Add wet ingredients to dry ingredients and stir until just combined, being careful not to overmix.
- 7
Fold in autumn olive berries and orange zest.
- 8
Heat cast iron skillet over medium heat.
- 9
Pour about half cup batter per pancake onto skillet.
- 10
Cook until bottom is lightly browned, then flip and cook second side until browned.
- 11
Serve immediately with maple syrup.
Tips
Don't overmix the batter after combining wet and dry ingredients; lumps are fine and will result in fluffier pancakes.
If autumn olive berries are frozen, thaw and drain excess liquid before folding in to prevent batter from becoming too wet.
Good to Know
Cooled pancakes keep in an airtight container in the refrigerator for 3 days. Freeze in a single layer for up to 2 months; reheat in a toaster.
Combine dry ingredients in a bowl the night before. Store orange zest and juice separately in the refrigerator. Mix wet ingredients and batter just before cooking.
Serve warm from the skillet with maple syrup, whipped cream, yogurt, or a drizzle of honey. Pair with fresh fruit or crispy bacon.
Common Mistakes
Overmix batter to avoid dense, tough pancakes
Use medium heat, not high, to avoid burnt exteriors and raw centers
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these pancakes without autumn olive?
Yes. Omit the berries entirely for classic orange pancakes, or substitute blueberries, raspberries, or chopped fresh cranberries at the same ratio. Each adds different tartness and texture.
What if I don't have fresh orange juice?
Use bottled orange juice or substitute with other citrus like lemon or grapefruit juice. Adjust quantity to reach 1 cup when combined with milk. Flavor intensity will vary slightly.
How long can cooked pancakes stay at room temperature?
Keep finished pancakes warm on a plate in a 200F oven for up to 1 hour. Beyond that, refrigerate and reheat in a toaster or skillet before serving for best texture.