Blood Orange Pancakes

Blood Orange Pancakes

Servings: 12
Prep. Time: 10 mins

A twist on a classic, try out these delicious blood orange pancakes by @into.trends. Quickly and easily whip up multiple pancakes at once using our Griddle & Grill, perfect for feeding the family or just so you can dig in quicker!


150g plain flour (or gluten free, buckwheat etc.)
1/4 tsp salt
450ml warm milk (or dairy free, almond/ coconut etc)
3 eggs room temperature
30g butter, melted (or coconut oil)
1/2 teaspoon baking soda
1/2 teaspoon vanilla

Coconut Oil for cooking

To Serve
1 blood orange, quartered
Caster sugar for sprinkling


  1. Sift the flour with salt and baking soda, then set aside.
  2. In a big bowl, whisk together the eggs, sugar, vanilla, lukewarm milk, and oil/melted butter.

  3. Add the dry ingredients, whisking until smooth. The batter should be very pourable. Add more milk if the batter is too thick, or more flour if it is too runny.

  4. Attach the griddle plates to both sides of the Griddle & Grill and heat to 180°C.

  5. Add a little coconut oil to the plates, it will make the pancakes extra crispy but also provide the griddle with a nice smell.

  6. Once the grill is ready, carefully pour the batter onto the grill surface (you can make 2 pancakes at the same time or even 4 small ones). Feel free practice a few times which works best for you. Cook in batches until all the mixture is used.

  7. Cook for a minute or less depending on the thickness of your pancake. Once golden, flip over with a plastic spatula and leave to cook for another minute.

  8. Serve with the freshly cut blood orange slices and sugar.

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