Pouring syrup on Orange Molasses Pancakes sitting in a tray ready for breakfast in bed.
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Orange Molasses Pancakes

Delicious and healthy Orange Molasses pancakes. Great for breakfast, brunch or dinner. Makes approximately 16 - 4 ½-inch pancakes.
Prep Time25 mins
Cook Time1 hr
Resting Time5 mins
Total Time1 hr 30 mins
Course: Breakfast
Cuisine: American
Author: Liz Voltz

Equipment

Ingredients

Pancake Ingredients:

  • 6 ounces unbleached all-purpose flour 172 grams; about 1 ½ cups
  • 6 ounces dark rye flour 172 grams; about 1 ½ cups)
  • 1 ½ teaspoons granulated sugar 6 grams
  • 3 teaspoons baking powder 10 grams
  • 1 ½ teaspoons baking soda 9 grams
  • 1 teaspoon Morton’s kosher salt 4 grams
  • 5 ½ ounces eggs 142 grams; about 3 whole large eggs
  • 4 ounces unsalted butter 114 grams; 8 tablespoons, melted and cooled, divided
  • 4 ½ ounces molasses 128 grams
  • 1 ½ teaspoons vanilla extract 7 grams
  • 17 ounces whole milk 486 grams; about 2 cups
  • 3 teaspoons orange zest 5 grams; 2-3 large oranges

Orange Maple Syrup Ingredients:

  • 6 large oranges, juiced use the left over oranges from pancakes
  • orange zest from 3 oranges make sure there is no pith
  • 6 ounces maple syrup measured by weight
  • 1 tsp brown sugar and a pinch kosher salt
  • 1/2 cinnamon stick optional
  • Pinch kosher salt

Instructions

Orange Maple Syrup Instructions:

  • Bring all ingredients to a light simmer over medium low heat. Let simmer for 5 minutes and remove cinnamon. Stirring occasionally, let simmer for 5 more minutes to reduce slightly.

Orange Molasses Pancake Instructions:

  • In a large bowl, whisk together 6 ounces (about 1 ½ cups) all-purpose flour, 6 ounces (about 1 ½ cups) dark rye flour, 1 ½ teaspoon granulated sugar, 3 teaspoons baking powder, 1 ½ teaspoons baking soda, ½ teaspoon kosher salt until fully mixed. In a medium bowl, whisk together 5 ½ ounces (3 whole large) eggs and 3 ounces (6 tablespoons) cooled, melted butter until there are no stray bits of egg floating about. Add in 4 ½ ounces molasses ( and 1 ½ teaspoon vanilla and stir to combine. Pour 17 ounces (about 2 cups) milk into the egg mixture and stir to combine. Add egg mixture to flour mixture and whisk together until no large lumps remain (you may still have some smaller lumps). Let the batter sit for 5 minutes to hydrate while your skillet or griddle heats up.
  • Heat skillet or griddle on medium heat. Using a heat proof pastry brush, brush the cooking surface with enough melted butter to lightly coat the surface. Using a ¼ cup measuring cup, pour pancakes on to your preheated cooking surface. Cook pancakes for 2-3 minutes per side, adjusting heat as needed to allow the full 2-3 minutes cooking time. Pancakes will start to form bubbles around the edges and will be golden brown when done. Add more butter to the skillet or griddle as needed, probably every third or fourth batch.

Notes

  • All ingredients listed as ounces have been measured by weight rather than volume.
  • Orange Syrup can be made the day before but is best when made the same day.