With it being late’ish January, this could go one of two ways. Either you’re going to LOVE me for sharing a delicious recipe that maybe allows holiday cheer to linger a little bit longer or you’re going to hate me for ruining all of your fitness resolutions with the sharing of this recipe. It’s your call, of course, but c’mon, don’t be a hater. I mean, seriously. Who–in their right mind–turns down the occasional mimosa? This Mimosa Pancakes recipe takes that breakfast champagne cocktail to a whole new level. It pairs fluffy buttermilk pancakes with everybody’s favorite brunch beverage in a way that surprises and delights (emphasis on the delight).
In my house, we have a definite soft spot for all things champagne. It’s a light, bubbly and celebratory excuse to raise a toast. You can imagine, then, that when it came time to dream up recipes appropriate for Valentine’s Day, Mother’s Day, or just about any brunch occasion we could think of, mimosas were most assuredly on our minds. And that, my sweet friends, is how these mimosa pancakes came to be.
You know how some recipes will have a word in the title and then when you actually taste the dish, the word that drew you in is nowhere to be found in the flavor profile? I hate that. Don’t worry; this is not one of those recipes. If you love and appreciate the taste of champagne as much as Rupert Holmes and I do, you will love these mimosa pancakes. The champagne flavor is definitely discernible. We used it in both the pancake batter and the glaze. Of course, mimosas wouldn’t be mimosas without orange juice, and that, too, is something you’ll find in this recipe.
If you haven’t got breakfast plans for your lazy Saturday morning, you might want to pop the cork and give these Mimosa Pancakes a try. Cheers to breakfast!
For the pancakes
- 4 tablespoons butter
- 2 tablespoons orange zest
- 2 cups whole wheat pastry flour (or you can sub in all purpose flour at a 1:1 ratio)
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup orange juice
- 1/2 cup buttermilk
- 2 eggs
- 3/4 cup champagne
For the glaze
- 2 cups powdered sugar
- 1 tablespoon orange zest
- 2 tablespoons champagne
- 2-5 tablespoons orange juice
To make the pancakes:
- Grate the butter and place it, along with the orange zest in the freezer while you mix up the batter.
- Preheat a griddle to 375º.
- Combine flour, sugar, baking powder, baking soda and salt in a medium-size bowl. Whisk to combine. Set aside.
- In a separate bowl, combine sour cream, orange juice, buttermilk and eggs. Stir until the liquid is smooth any any lumps have been mixed well. Add champagne and gently stir just to combine.
- Add the butter and zest from the freezer to the dry ingredients. Stir with a wooden spoon until the butter and zest are coated with flour.
- Add wet ingredients to dry ingredients and stir just to combine. There will be some lumps and that's okay.
- Immediately pour batter onto prepared griddle, using approximately 1/3 cup for each pancake. Allow the pancake to brown nicely before flipping and cooking on the other side.
To make the glaze:
- While the pancakes are cooking, combine powdered sugar, orange zest, champagne and 2 tablespoons of the the orange juice in a small bowl. Whisk well to combine. Additional orange juice may be added to reach desired glaze consistency.
Amount Per Serving: Calories: 721Total Fat: 21gSaturated Fat: 12gCholesterol: 127mgSodium: 648mgFiber: 8gSugar: 75gProtein: 11g