Orange Cardamom Pancakes


All pancakes are delicious pancakes, but there’s something about delightfully fresh and warm about these orange cardamom pancakes

Cardamom is an amazing spice. It transforms any dish you put it into, sweet or savory. It’s one of a few spices that I tend to go through by what seems like the fistful. It gives food such a deep, warm, and earth flavor. You couple that with the fresh brightness of orange, and you have a match made in heaven. These orange cardamom pancakes are just that.

I’m not a huge fan of American sweets, syrups being one of them. They tend to be overly saccharine and leave me sugared out within 2 bites. But the right maple syrup on pancakes is heaven on a dish. What I love most about these pancakes is the slight complexity of flavors. You have that yummy breadiness of a pancake. The initial brightness of the citrus, and then the warmth of the cardamom. And like all breakfast recipes should be, it’s easy to make. There’s a saying – nothing kills your appetite like cooking a large meal. That’s exactly how I feel about arduous breakfast recipes. I like simple breakfasts like Shakshouka, Desi Scramble, or even a bowl of cereal. But I will say these orange cardamom pancakes really do add a lovely spin on an old favorite.

No real pitfalls to this recipe other than over mixing the batter. You want to mix it till it’s just smooth. The more you mix it the stiffer and drier your pancakes will turn out. Also, always make sure you’re skillet is evenly greased and that you watch your heat settings, other wise you’ll end up with burnt pancakes or fried pancakes.

How about a couple more breakfast ideas? Try these:

Orange Cardamom Pancakes

Course: Breakfast, BrunchCuisine: Punjabi FusionDifficulty: Easy


Prep time


Cooking time


Total time


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  • 1 1/2 cups whole milk

  • 2 tsp cardamom, ground

  • 2 cups all purpose flour

  • 2 tbsp sugar

  • 2 1/2 tsp baking powder

  • 1/4 tsp kosher salt

  • 2 eggs

  • 1 tbsp fresh orange juice

  • 1 tbsp fresh orange zest

  • 3 tbsp butter, melted

Equipment/Specialty Items


  • Stir cardamom into milk and set aside for 10 minutes.
  • Stir flour, baking powder, and salt in a large bowl.
  • In a medium bowl, whisk eggs, orange juice, orange zest, and butter together.
  • Add in milk into wet ingredients and whisk.
  • Pour wet ingredients into the dry mixture and combine. Whisk till smooth. (30 seconds to 1 minute) Do not over mix.
  • Heat a large nonstick skillet or griddle over medium heat. Add butter to grease – coat evenly.
  • Working in batches, cook each pancake until bubbly on top and then flip, until golden brown. 1-2 minutes on each side. Adding more butter and adjusting the temperature, as needed.
  • Drizzle with syrup and serve immediately.


  • This recipe is adapted from Th New York Times

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Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 14.5g 22%
    • Saturated Fat 8g 40%
  • Cholesterol 114mg 38%
  • Sodium 280mg 12%
  • Amount Per Serving% Daily Value *
  • Potassium 568mg 17%
  • Total Carbohydrate 60.9g 20%
    • Dietary Fiber 2.2g 8%
    • Sugars 11.5g
  • Protein 12.4g 24%
  • Calcium 21%
  • Iron 21%
  • Vitamin D 251%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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