Sparkling Citrus Mimosa
Sparkling Citrus Mimosa Pancakes: Brighten your brunch with these fluffy pancakes infused with fresh orange juice and bubbly champagne. Drizzled with a golden mimosa syrup and topped with whipped cream, orange zest, and powdered sugar, this elegant recipe is perfect for special occasions or a cozy weekend breakfast. Customize with fun variations like fresh berries, chocolate chips, or tropical toppings. These easy-to-make pancakes will make every morning feel like a celebration!
Equipment
- Mixing Bowls – One large for the dry ingredients and one medium for the wet ingredients.
- 1 Whisk – For mixing the batter and combining ingredients smoothly.
- 1 Citrus Juicer – To extract fresh orange juice.
- 1 Citrus Zester – For garnishing with orange zest.
- Measuring cups and spoons – to ensure accurate ingredient measurements
- 1 Non-Stick Skillet or Griddle – For cooking the pancakes evenly.
- 1 Spatula – For flipping the pancakes without breaking them.
- 1 Small Saucepan – To prepare the mimosa syrup.
- 1 Serving Plate – For stacking and presenting the pancakes.
- 1 Sieve (Optional) – For sprinkling powdered sugar evenly.
- 1 Pitcher (Optional) – For serving the mimosa syrup.
Ingredients
Pancake Batter:
- 1½ cups All-purpose flour
- 1 tbsp Baking powder
- 2 tbsp Granulated sugar
- ¼ tsp Salt
- 1 Large egg
- 1 cup Freshly squeezed orange juice (about 2-3 oranges)
- ½ cup Champagne or sparkling wine (non-alcoholic works too!)
- 2 tbsp Unsalted butter, melted, plus more for cooking
Mimosa Syrup:
- ½ cup Orange juice
- ½ cup Champagne
- ¼ cup Honey or maple syrup
Garnish:
- Orange zest (optional, for extra citrusy punch)
- Powdered sugar
- Fresh orange slices
- Whipped cream (optional)
Instructions
Prepare the Pancake Batter:
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, combine the egg, orange juice, champagne, and melted butter. Whisk until smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix—small lumps are okay!
Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
- Flip and cook the other side for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
Make the Mimosa Syrup:
- In a small saucepan, combine orange juice, champagne, and honey or maple syrup.
- Bring to a gentle simmer over medium heat, stirring occasionally. Let it reduce slightly (about 5-7 minutes) until syrupy.
Assemble and Garnish:
- Stack the pancakes on a plate.
- Drizzle generously with the mimosa syrup.
- Garnish with orange zest, powdered sugar, and fresh orange slices. Add a dollop of whipped cream if desired.
Notes
Make Ahead and Storage Tips
- Make Ahead: The pancake batter can be made the night before and stored in an airtight container in the fridge. Stir gently before cooking.
- Storage: Leftover pancakes? Stack them with parchment paper between each, place in an airtight container, and refrigerate for up to 3 days.
- Reheating: Warm in a toaster or microwave for a quick breakfast fix.
- Freezing: Pancakes freeze beautifully! Lay them flat on a baking sheet to freeze individually before transferring them to a freezer bag. Reheat directly from frozen.
