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Orange Poppy Seed Pancakes


The perfect lazy Sunday morning breakfast… Fluffy pancakes flavoured with natural orange juice and zest to give the best flavour with poppy seeds, drizzled with an orange infused maple syrup. So simple, yet so satisfying! 

Makes 12  PANCAKES


Orange Syrup:

  • 1/2 cup maple syrup (I used sugar free)
  • 1 tablespoon orange zest


  • 3/4 cup wholemeal self raising flour (or whole wheat flour)
  • 3/4 cup white self raising flour (or white plain/all purpose)
  • 1/4 cup raw sugar or natural sweetener of choice
  • 1 teaspoon baking powder (use 3 teaspoons baking powder if using all purpose flour(s)
  • 1 egg
  • 1/4 cup low fat/light butter , melted
  • 1 cup unsweetened almond milk (or any milk)
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 1 tablespoon poppy seeds


Orange Syrup:

  • First, prepare syrup by combining maple syrup and zest in a jug, cup or bowl, and set aside to allow orange flavours to infuse through syrup. Prepare pancakes:


  • Combine the flour/s, sweetener/sugar and baking powder in a medium sized bowl.
  • Make a well in the centre and add egg, butter, milk and juice. Mix into the flour to combine. Fold through zest and poppy seeds but don’t over beat the batter
  • Cook on a nonstick pan/skillet using ¼ cup batter per pancake until golden, and flip.
  • Repeat with remaining batter until all pancakes are cooked.
  • Serve with prepared orange syrup, frozen yoghurt, ice cream, etc!


Nutrition has been calculated using natural sweetener and light butter in the recipe, and sugar free maple syrup in the topping.© 2014 Cafe Delites. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please provide a link back to this post for the original recipe.


Calories: 87kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2.7g | Fiber: 1.1g

Translated to Australian from original at: Cafe Delites