Flipping Fresh Flapjack Pancakes

March 18, 2015

Flipping Fresh Flapjack Pancakes


Flipping Fresh Flapjack Pancakes

Today my monsters wanted pancakes. Pancakes it is.

I am not much of a breakfast eater, but everyone else in the house loves breakfast. We even have breakfast for dinner occasionally.  I typically cook an army’s quantity and freeze it so my brood can access it throughout the week if I’m not feeling it in the a.m. The flippin’ fresh flapjack pancakes are perfect for that.

Recipe Highlights

I like to use buttermilk, but I never have it on hand. I do use a substitute like milk+vinegar or milk+lemon juice. This morning, I used orange juice as my substitute’s (lemon juice) substitute. I didn’t have a lemon. I was pleasantly surprised when I finally got the recipe how I wanted it and tasted the sweet, fresh undertone of the orange juice. I never got that with the lemon. It was almost like a hint of an orange creamsicle.


Since I have many people in my house, I use an electric skillet to make things quicker. I can cook 3-5 pancakes at a time on it. It also has a non-stick surface, which means I don’t need additional butter to keep things from sticking.

Flipping Fresh Flapjack Pancakes | Twisted Tastes

Flipping Fresh Flapjack Pancakes

Holly McCarthy
This fresh, thick batter recipe will give you a tall stack of pancakes with a hint of orange.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15


  • 1 1/2 cup milk
  • 1 1/2 tsp vanilla extract
  • 1 1/4 tsp baking powder
  • 2 medium eggs
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup butter melted
  • 1/4 cup orange juice
  • 1/4 tsp salt
  • 3 tbsp white sugar
  • 2 cups flour


  • In a large measuring cup, combine the milk and orange juice; set aside.
  • Melt the butter in a microwave-safe dish for 45 seconds; set aside.
  • In the mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt. Mix on low speed to “sift” the ingredients.
  • To the dry ingredients, slowly add the melted butter, milk & orange juice, vanilla, and eggs (one at a time). Mix on low/medium speed for 2 minutes.
  • Allow the mixture to rest while you preheat the cooking surface. If using an electric skillet, preheat to 350. If using a skillet on the stove, preheat on low/medium heat and use additional butter to “grease” the pan so they don’t stick.
  • Once preheated, pour the batter a quarter cup at a time on to the skillet.
  • After small bubbles begin to appear and are popping, flip the pancake and cook the other side.
  • Serve alone (my preference), or with butter, syrup, or topped with fruit.
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