These pancakes bring a delightful citrus twist to your breakfast table, combining the tangy flavor of buttermilk with a hint of orange zest.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Ensure the dry ingredients are well mixed to avoid clumps in the batter.
In another bowl, whisk together the buttermilk, egg, and orange zest.
Whisk until the egg is fully incorporated for a smooth mixture.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy.
Avoid overmixing to keep the pancakes light and fluffy.
Heat a lightly greased griddle over medium heat. Pour about 1/4 cup of batter for each pancake.
Use a ladle or measuring cup for evenly sized pancakes.
Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
Wait for the bubbles to appear before flipping for the best results.
Serve the pancakes warm with your favorite toppings such as syrup, butter, or fresh fruit.
Warm the syrup slightly for a more indulgent experience.
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