Chocolate Chip Buttermilk Pancakes with Orange Infused Syrup. Making your own orange infused syrup to serve with pancakes is very easy. It makes any occasion at which you serve these light, fluffy, delicious pancakes just a bit more special.
Regular followers of Rock Recipes knew this was bound to happen. My ongoing love affair with the flavour combination of chocolate and orange continues with these amazing weekend brunch pancakes.
When I began making flavoured homemade syrups to serve with pancakes, an orange version was one of the first ideas that came into my head. The little splash of vanilla at the end gives it just a little extra floral flavour boost too.
Even without the orange syrup, these are great chocolate chip pancakes that any kid would love. My kids have been eating them their whole lives. They have long taken over the pancake making duties in this household.
For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.
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- 3/4 cup sugar
- 2 tbsp corn syrup
- 1/2 cup water
- zest of one orange chopped in strips
- 1 tsp vanilla extract
- 1 3/4 cups flour
- 1/2 tsp salt
- 3 tbsp sugar
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1 egg
- 3 tsp vanilla extract
- 1 3/4 cups buttermilk
- 4 tbsp melted butter
- 1/2 cups chocolate chips approximately
Sift together the flour, salt, sugar, baking powder and baking soda.
Whisk together the egg, vanilla extract, buttermilk and melted butter.
Pour the wet mixture over the dry ingredients and whisk together just until combined. Do not over mix. Don't worry about small lumps. The batter will be thick.
Using a 1/4 cup measure, pour batter onto a lightly greased griddle on medium heat; it's best to cook these slowly. You may need to spread the batter out a little with the back of a spoon but this is usually not necessary.
Sprinkle on some chocolate chips before flipping. Cook for 3-4 minutes per side or until the centre is fully cooked.
In a small saucepan bring the water, sugar, corn syrup to a slow simmer.
Add the strips of orange zest.
Continue to cook at a slow simmer until the mixture reaches 230 degrees F on a candy or meat thermometer, about 7 minutes.
Remove from the heat and stir in the vanilla extract.
Allow the syrup to cool to almost room temperature before serving over the pancakes. You can remove the candied orange zest and use it to garnish the pancakes.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Tuesday 4th of March 2014
Prepare so very fast and simple… This is so beautiful and I’m sure it’s all super delicious! Looks so pretty, so good and sounds so awesome!