Mimosa Pancakes
Why not have your cocktail and eat it too? These fluffy pancakes bursting with bright orange get topped with a delicious champagne glaze!
Ingredients
Pancakes
- 2 cups all-purpose flour
- ¼ cup sugar
- ½ tsp baking powder
- 1 cup buttermilk
- ½ cup orange juice
- 2 eggs separated
- ¼ cup salted butter melted
- 1 tsp vanilla extract
- ½ tsp orange extract optional
- 1 tbsp orange zest
- ½ cup dry/brut champagne
Mimosa Glaze
- 2 cups powdered sugar
- 3 tbsp orange juice
- 2 tbsp champagne
- 2 tbsp orange zest
Instructions
Pancakes
- In a large bowl, sift together flour, baking soda, baking powder.
- In a separate small bowl, beat egg whites until they reach soft peaks.
- In another bowl, whisk together buttermilk, orange juice, egg yolks, melted butter, orange zest, and both extracts. Add in the champagne and stir to combine.
- Slowly add buttermilk mixture to flour mixture, stirring with a wooden spoon or rubber spatula to combine. DO NOT overmix. There may be flour clump in the batter, but that is okay.
- Now, fold in the egg white, only folding a few times until barely combined. You do not want to deflate the egg whites.
- Heat a buttered griddle or skillet over medium low heat. Scoop batter into the pan with an ice cream scoop or ¼ cup measure.
- Cook until the top of the pancakes look dry, and bubbles emerge, about 2 minutes. Flip and cook an additional 30 seconds-1 minute.
Mimosa Glaze
- In a large bowl, whisk together all of the ingredients until smooth.
- If the mixture is too runny, add more powdered sugar, one heaping tablespoon at a time. If it is too thick, add in 1 tsp of orange juice at at time until the desired consistency is reached.
- Pour immediately over warm pancakes and serve.
Notes
Pancakes will keep in an airtight container in the fridge for up to 3 days. They can be placed in the freezer for up to one month.