• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Delicious plate
  • Home
  • Recipes
    • All Recipes
      • Breakfast
        • Pancakes
        • Chia Pudding
        • Oatmeal
    • Lunch/Dinner Recipes
      • Vegan
      • Vegetarian
      • 30 minutes or less
      • Salad
      • appetizer
      • Side dish
      • Soup
      • Sandwich
    • Healthy
    • Vegetarian
      • Breakfast
    • Vegan
      • Soup
      • Dessert
      • Salad
      • Pasta
      • Side dish
    • Dessert
      • Tart
      • Brownies
      • Muffins and Cupcakes
      • Cookies
      • Cake
      • candy
    • 30 minutes or less
    • Gluten free
  • About
  • Gallery
  • Subscribe
  • Food Photography Services
Home » Breakfast » Pancakes

Blood Orange Vegan Pancakes

February 8, 2021 by Helena Leave a Comment

These Blood Orange Vegan Pancakes are light, fluffy and full of orange flavor. This recipe makes a big batch of pancakes and you will need it, they are that good!

Blood Orange Vegan Pancakes

The added greek style yoghurt makes them healthy-ish. There is no added oil or butter to the batter but they are still soft, fluffy and moist at the same time from the greek style yoghurt.

I love Lemon Pancakes and orange pancakes are also a tested favorite of mine. But these blood orange pancakes takes it to the next level! If you are a blood orange lover, you are going to loooove these pancakes!

When it is citrus season I take advantage and bake a lot! One of my favourite cakes to make, is this Vegan Clementine Cake or this easy Chocolate orange vegan tart.

If you aren’t a fan of blood oranges, or can’t get them, you can use a normal orange instead. Note that the glaze won’t have the wonderful pink color it gets from the blood orange juice. Still very very good though!

Jump to:
  • Ingredients
  • Instructions
  • Substitutions and Variations
  • Storage
  • More pancake recipes to try:
  • More Orange recipes
Blood Orange Vegan Pancakes topped with orange slices, yoghurt and blueberries.

Ingredients

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

  • Blood orange, both the zest and juice. If you can’t get ahold of blood oranges, normal oranges works as well.
  • Almond milk, or other plant-based milk
  • Greek style yoghurt, full fat and non sweetened. Other plant based yoghurt works as well, use one with a thick consistency.
  • Flaxseed meal, mixed with hot water to make a flax “egg” This helps hold the pancakes together.
  • All-purpose flour, I prefer to weigh the flour for the correct amount. If you don’t have a kitchen scale, fluff the flour app with a spoon first and gently fill the measuring cup.
  • Baking powder and baking soda, a combination of the two makes for light and fluffy pancakes.
  • Sugar, I prefer to use organic caster sugar.
  • Pinch of salt, to enhance the flavour.
  • Vegan butter, for cooking the pancakes.

Topping

  • Blood oranges, If you can’t get ahold of blood oranges, normal oranges works as well but the sauce won’t have the beautiful pink color.
  • Powdered sugar
  • Greek style yoghurt

Instructions

Pancakes

  1. Start by adding the blood orange juice and zest, almond milk and yoghurt in a bowl. Mix and let sit for the blood orange zest to infuse more flavor and for the almond milk to curdle into “butter milk”. 
  2. In a small bowl mix the flaxseed meal with the hot water, stir well and leave to thicken for 5 minutes to make flax egg. Add the flax egg to the milk and yoghurt mixture and mix well.
  3. Stir together the dry ingredients in a separate bowl, then add to the wet ingredients and stir to just combined. Be careful not to over mix the batter, then you will end up with dense and rubbery pancakes. And no one wants that!
  4. In a large skillet melt a little butter and ladle the batter in the pan. Fry the pancakes over medium heat until the bottom is golden brown and bubbles start to form at the top, about 2-3 min. Flip and cook for about 1-2 min more until golden brown.

Topping

  1. Juice ½ to 1 blood orange to get 2 tablespoon of juice. Mix this juice with the powdered sugar, if its too thick add a little more juice, too runny add a little more powdered sugar until you have desired consistency. 
  2. Peel and slice the remaining oranges. Top the pancakes with a little yoghurt, blood orange slices and a drizzle of the glaze.
Blood Orange Vegan Pancakes topped with orange slices, yoghurt and blueberries.

Substitutions and Variations

  • Blood oranges – instead of the blood oranges, you can use a normal orange instead. Note that the sauce won’t have the wonderful pink color it gets from the blood orange juice. Still very very good though!
  • Milk – use any kind of plant-based milk, like say or oat milk.
  • Yoghurt – Greek style yoghurt works best in this orange pancake recipe. But it can also be replaced other plant based yoghurts. Use one with a thick consistency that is full fat and non sweetened.

For another healthy blood orange breakfast, check out this Healthy Beet and Blood Orange Smoothie.

Storage

First, let the pancakes cool down completely in room temperature. Pack up any leftover pancakes in an airtight container. Pack the sauce and the sliced blood oranges in a separate containers. Store in the fridge for up to 3-4 days. 

You can also freeze these blood orange pancakes in an airtight container or ziplock bag for up to 3 months. The sauce and oranges for the topping doesn’t freeze well, so I don’t recommend this.

More pancake recipes to try:

  • French Toast on a plate served with fresh strawberries and maple syrup.
    Easy Vegan French Toast recipe
  • The French Toast on a plate topped with fresh fruit and berries and maple syrup.
    Coconut French Toast
  • Strawberry Lemon Pancake Cake
    Strawberry Lemon Pancake Cake
  • Vegan Raspberry Lemon Pancakes with Raspberry Sauce
    Vegan Raspberry Pancakes with Raspberry Sauce

More Orange recipes

  • Orange Creamsicle Chia Pudding in two glasses with an orange slice.
    Orange Creamsicle Chia Pudding
  • Chocolate Blood Orange Vegan Tart (No bake and Gluten-free)
    Chocolate Blood Orange Vegan Tart (No bake and Gluten-free)
  • Mini Blood Orange Chia Pudding Cakes
    Mini Blood Orange Chia Pudding Cakes
  • Healthy Beet and Blood Orange Smoothie served in a big glass with a slice of blood orange.
    Healthy Beet and Blood Orange Smoothie

I WOULD LOVE TO HEAR FROM YOU! 

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!

Blood Orange Vegan Pancakes topped with orange slices, yoghurt and blueberries.
Print
Blood Orange Vegan Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These Blood Orange Vegan Pancakes are light, fluffy and full of orange flavor. This recipe makes a big batch of pancakes and you will need it, they are that good!

Servings: 14 pancakes
Ingredients
Pancakes
  • 1 blood orange or normal orange zest and juice
  • ¾ cup almond milk
  • 1 cup (250 ml) greek style yoghurt, full fat and non sweetened
  • 2 tablespoon flaxseed meal mixed with 5 tablespoon hot water
  • 2 cups (500 ml) flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoon sugar
  • pinch of salt
  • vegan butter for cooking
Toppings
  • 4 blood oranges
  • ¾ cup powdered sugar
  • greek style yoghurt
Instructions
Pancakes
  1. Start by adding the blood orange juice and zest, almond milk and yoghurt in a bowl. Mix and let sit for 5 minutes for the blood orange zest to infuse more flavor and for the almond milk to curdle into "butter milk".

  2. In a small bowl mix the flaxseed meal with the hot water, stir well and leave to thicken for 5 minutes to make flax egg. Add the flax egg to the milk and yoghurt mixture and mix well.

  3. Stir together the dry ingredients in a separate bowl, then add to the wet ingredients and stir to just combined. Be careful not to over mix the batter, then you will end up with dense and rubbery pancakes. And no one wants that!
  4. In a large skillet melt a little butter and ladle the batter in the pan. Fry the pancakes over medium heat until the bottom is golden brown and bubbles start to form at the top, about 2-3 min. Flip and cook for about 1-2 min more until golden brown.
Topping
  1. Juice ½ to 1 blood orange to get 2 tablespoon of juice. Mix this juice with the powdered sugar, if its too thick add a little more juice, too runny add a little more powdered sugar until you have desired consistency.

  2. Peel and slice the remaining oranges. Top the pancakes with a little yoghurt, blood orange slices and a drizzle of the glaze.

    Enjoy!

More Pancakes

  • Lemon Greek Yoghurt Pancakes
    Greek Yoghurt Lemon Pancakes
  • Chocolate Oat Pancakes served on a plate and topped with caramelised bananas and almonds.
    Chocolate Oat Pancakes
  • Oat Swedish Pancakes
    Gluten Free Swedish Pancakes
  • Vegan Cinnamon roll Pancakes
    Vegan Cinnamon Roll Pancakes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Portrait photo of Helena

Hi, I'm Helena!

Welcome to my blog, The Delicious Plate!

Here you’ll find some of my favourite recipes that your family will love! Cooking and baking is my passion so please follow along and share what I create!

Learn more about me →

Salad recipes

  • The salad in a salad bowl topped with herbs and jalapeños.
    Southwest Quinoa Salad

  • The salad on a plate with a fork.
    Chickpea cucumber feta salad

  • Mediterranean tomato and cucumber salad served in a wooden salad bowl.
    Mediterranean tomato and cucumber salad

  • Lentil and chickpea salad served in a bowl topped with feta cheese and parsley.
    Lentil and chickpea salad

  • The mixed salad in a bowl topped with fresh basil.
    Mediterranean white bean salad

  • Indian chickpea salad served in a salad bowl with some cashew nuts and lime.
    Indian chickpea salad

Overnight Oats

  • The baked oats in the baking dish cut into pieces.
    Strawberry banana baked oatmeal

  • The overnight oats in 2 glasses topped with fresh strawberries and chocolate chips.
    Chocolate strawberry overnight oats

  • The overnight oats in 2 glasses topped with banana slices and fresh blueberries.
    Blueberry banana overnight oats

  • A pice of the baked oats on a plate topped with yoghurt and sliced strawberries.
    Chocolate baked oatmeal

  • The overnight oats in glasses topped with yoghurt, fresh strawberries and granola.
    Strawberries and cream overnight oats

  • The overnight oats in a glass topped with berries and fruit.
    Cottage Cheese Overnight Oats

Soup

  • Roasted sweet potato and red pepper soup served in a bowl. topped with a drizzle of cream and some parsley and chili flakes.
    Roasted sweet potato and red pepper soup

  • The cooked soup in the pot topped with parsley and lime slices.
    Moroccan Lentil Soup

  • Spiced carrot and lentil soup served in a bowl topped with a swirl of coconut milk, cilantro and chili flakes.
    Spiced carrot and lentil soup

  • Sweet potato, coconut and chilli soup served in two bowls. Topped with cream, sliced chilli and cilantro.
    Sweet potato, coconut and chilli soup

  • Lentil quinoa soup in a white bowl topped with lemon slices and chopped parsley.
    Lentil Quinoa Soup

  • Carrot and sweet potato soup in a white bowl topped with seeds and spices.
    Carrot and sweet potato soup

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest

Footer

↑ back to top

Recipes

  • Breakfast
  • Lunch and Dinner
  • Dessert
  • Vegetarian

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About
  • Gallery
  • Privacy Policy

Copyright © 2025 The Delicious plate

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok