Orange Cardamom Pancakes with Maple Yogurt Drizzle

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Fluffy pancakes infused with warm cardamom and fresh orange zest, topped with a tangy maple yogurt sauce for a bright, flavorful breakfast. This American-inspired breakfast recipe, ready in about 30 minutes, layers all-purpose flour, baking powder, ground cardamom into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp ground cardamom
• 1/4 tsp salt
• 2 tbsp granulated sugar
• 1 large egg
• 1 1/4 cups milk
• 3 tbsp unsalted butter, melted
• 1 tbsp orange zest
• 1/2 cup plain Greek yogurt
• 3 tbsp pure maple syrup
• for cooking, about 1 tbsp vegetable oil

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon ground cardamom, 1/4 teaspoon salt, and 2 tablespoons granulated sugar.
2. Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk, 3 tablespoons melted unsalted butter, and 1 tablespoon orange zest until combined.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; lumps are okay.
4. Step 4: Heat a nonstick skillet over medium heat and lightly brush with vegetable oil. Pour 1/4 cup batter per pancake onto skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set.
5. Step 5: Flip and cook for another 2 minutes until golden brown and cooked through. Repeat with remaining batter.
6. Step 6: In a small bowl, combine 1/2 cup plain Greek yogurt and 3 tablespoons pure maple syrup. Drizzle over warm pancakes and serve immediately.