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Orange Cloud Pancakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Orange Cloud Pancakes Recipe

Orange and whole wheat is a natural combination, and these feathery pancakes make a complete breakfast. They're so light it's hard to believe they're made with whole wheat flour. Eat them as soon as they're made, topped with maple syrup, and begin your day with a full tummy and enough protein to last you until lunch!

At a glance

about a dozen 4" pancakes


Choose your measure:

  • 3/4 cup cottage cheese
  • 3 large eggs, separated
  • 1/4 cup (4 tablespoons) butter, melted
  • 1 tablespoon orange juice
  • 1/2 cup King Arthur White Whole Wheat Flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • pinch of ground cinnamon
  • 1 tablespoon orange zest or 1/2 teaspoon orange extract


  1. Place the cottage cheese, egg yolks, melted butter, and orange juice in a food processor or blender, and process until the cottage cheese is smooth, about 30 seconds.
  2. Add the flour, sugar, salt, and cinnamon, and process again.
  3. Scrape the mixture into a medium bowl and stir in the orange zest or extract. Let this mixture rest for 10 minutes.
  4. Preheat a griddle.
  5. In the bowl of your electric mixer, whip the egg whites until they're stiff but not dry.
  6. Use a rubber spatula to stir a spoonful of the whites into the batter to loosen it, and then gently fold in the rest of the whites.
  7. This batter doesn't need to rest; cook the pancakes right away. Lightly grease the griddle.
  8. When a drop of water skitters off the griddle, it's ready to use. Pour the batter in 1/3-cupfuls onto the preheated griddle. Cook the pancakes until golden brown on both sides.
  9. Serve immediately; they don't hold well in the oven.