Prep Time 20 mins Cook Time 10 Total Time 20 mins
Serves 4     adjust servings



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:

  1. Grate the butter and place it, along with the orange zest in the freezer while you mix up the batter.
  2. Preheat a griddle to 375ยบ.
  3. Combine flour, sugar, baking powder, baking soda and salt in a medium-size bowl. Whisk to combine. Set aside.
  4. 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.
  5. 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.
  6. Add wet ingredients to dry ingredients and stir just to combine. There will be some lumps and that's okay.
  7. 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:

  1. 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.

Recipe Notes


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