Ingredients
- 1/2 cup unsalted butter, melted, plus more for serving
- 1½ cups whole milk
- 1/2 cup orange juice
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 orange, zested
- 1 lemon, zested and juiced
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 grapefruit, peeled and segmented
- 2 navel oranges, peeled and segmented
- 1 blood orange, peeled and segmented
- 1½ cups maple syrup
Chef notes
Breakfast is a breeze with these sunny citrus- and maple-topped pancakes that are baked in a sheet pan so everyone can enjoy them at the same time! Serve them for an easy family brunch or as meal-prepped breakfast to be warmed up throughout the week.
Swap option: Feel free to swap in your favorite citrus or even other fruit or berries.
Preparation
1.Preheat oven to 400 F. Line a baking sheet with parchment paper.
2.Whisk together butter, milk, orange juice, eggs, vanilla, orange zest, lemon zest and lemon juice. In a separate bowl, whisk together flour, sugar, baking soda and salt.
3.Add the flour mixture to the wet ingredients and stir just until evenly combined. Pour into prepared baking sheet and spread evenly with an offset spatula. Bake 15 minutes until pancake is fully baked, golden and slightly puffed.
4.While the pancake bakes, combine citrus segments and maple in a small bowl and toss to coat.
5.Remove from oven. Cut into squares and serve topped with butter and Citrus-Maple Topping.
