What can I use instead of all-purpose flour in cardamom and orange blossom pancakes?

You can substitute whole wheat flour for a nutrient boost, which adds a nuttier flavor but slightly denser texture. For gluten-free needs, a gluten-free flour blend works well but may require adjustments in liquid amounts to maintain texture.

Is orange blossom water necessary for cardamom and orange blossom pancakes, and what are substitutes?

Orange blossom water provides a subtle floral aroma fundamental to the pancake's character. If unavailable, rose water or a few drops of orange extract can be used as substitutes, though the flavor profile will shift slightly. Rose water adds a delicate floral note, while orange extract intensifies citrus aroma. Learn more on uses of orange blossom water in cooking.

How do I properly store leftover cardamom and orange blossom pancakes?

Cool the pancakes completely, then separate layers with parchment paper in an airtight container. Refrigerate and consume within two days. Reheat gently in a toaster oven or skillet for best texture retention.

Can I omit pistachios in cardamom and orange blossom pancakes due to a nut allergy?

Yes, pistachios can be omitted or replaced with seeds such as sunflower or pumpkin seeds to provide a similar crunch. This substitution slightly changes the flavor but maintains textural contrast.

Cardamom & Orange Blossom Pancakes with Honey Syrup

Ingredients

Scale

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 to 2 tsp ground cardamom
1/4 tsp salt
1 cup milk
1/4 cup orange blossom water
2 large eggs
3 tbsp unsalted butter, melted
1 tsp pure vanilla extract
Zest of 1 fresh orange
1 cup ricotta cheese
1/4 cup honey
1/2 cup chopped pistachios
Additional honey and orange zest for garnish
Maple syrup for drizzling (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Whisk together flour, sugar, baking powder, cardamom, and salt in a large bowl.
2. In a separate bowl, combine milk, orange blossom water, eggs, melted butter, and vanilla extract.
3. Pour wet ingredients into dry ingredients and mix until just combined, leaving some lumps.
4. Heat a non-stick skillet or griddle over medium heat, lightly greasing with butter or almond oil.
5. Pour 1/4 cup of batter for each pancake into the skillet, cooking until bubbles form and edges are set. Flip and cook until golden brown.
6. In a small bowl, mix ricotta, honey, and additional orange zest for the honeyed ricotta topping.
7. Serve pancakes topped with honeyed ricotta, pistachios, and a drizzle of honey and/or maple syrup. Garnish with more orange zest.

Notes

🔥 Preheat the skillet thoroughly for even cooking results.
🥄 Avoid overmixing the batter to keep pancakes light and fluffy.
🌾 Use fresh ground cardamom for a stronger, more aromatic flavor.

Prep Time: 15 minutes
None: 0 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddling
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 pancake