Orange and champagne mimosa pancakes with spiked maple syrup are ready in under 30 minutes and elevate brunch at home every single time.
Things are starting to open back up but you should always have a solid slate of brunch recipes in your rotation. My mimosa pancakes with champagne maple syrup are exactly that. Lightly sweet with true-to-form flavor and quick and easy to make. Plus who doesn't want spiked pancakes in their life? I know I do. Let's get into the recipe details.
If you like pancakes, you'll LOVE these.
What do Mimosa Pancakes Taste Like?
Well, the obvious answer is that they taste like mimosas. But since they are pancakes, the flavor is a bit richer with hints of vanilla and butter. So they taste a little like orange creamsicle pancakes! The champagne syrup adds to both the boozy and breakfast-y vibes because it's a cooked-down combination of real maple syrup and bubbly champagne. This might sound weird but I guarantee that you'll love it. If you've tried my mimosa donuts, you already know the vibes. Here's the ingredient list for mimosa pancakes:
- Baking Powder
- Orange Juice & Zest
- Vanilla Extract
Tips for Making Mimosa Pancakes
- When are pancakes ready to flip? Knowing when to flip a pancake is really the biggest key to fluffy, golden-brown pancakes. Here are two things to look for: (1) Bubbles appear on the surface of the batter AND pop. (2) The edges of the pancake are firm.
- Can I use leftover champagne in pancakes? Leftover champagne pancakes are a thing and this is a wonderful way to use up extra bubbly after a night in. Consider them for a morning after option for New Year's day breakfast.
- Will store-bought orange juice work in this recipe? While you can definitely use your favorite bottled OJ in this recipe, fresh-squeezed is a nice extra touch and all you have to do is squeeze the orange you zested for the pancake batter.
- What to serve with mimosa pancakes? These hotcakes are good all by themselves but you can add a side of cheese eggs and bacon or sausage for the full homemade bruch treatment. My smoky breakfast potatoes would also be a good look.
How to Make the Champagne Syrup
You only need two ingredients to make champagne syrup for pancakes: maple syrup and champagne. And while you can use either freshly popped or leftover champagne for the pancakes, I just prefer the still-bubbly stuff in the syrup. Technically, it makes no difference since it all gets cooked down and there's no effervescence left behind anyway. It's just my personal preference so don't mind me. Combine the maple syrup and champagne in a small saucepan over medium heat. Let it boil then simmer and you've got champagne pancake syrup!
I see a fluffy stack of mimosa pancakes drenched in hot champagne syrup in your very near future, sis. Add a little whipped cream and more orange zest, while you're at it. And sharing is caring so be sure to pin this recipe on Pinterest. Thanks for reading!
More mimosa content for you:
Mimosa Pancakes & Champagne Syrup Recipe
Mimosa Pancakes with Champagne Maple Syrup
For the Mimosa Pancakes
- 1 ¾ cup flour
- 1 tablespoon baking powder
- ⅓ teaspoon sea salt
- 1 cup milk
- ¾ cup champagne
- ¼ cup orange juice (juice of about one orange)
- 2 tablespoons sugar
- 1 tablespoon butter melted
- 1 egg
- zest of one orange
For the Champagne Maple Syrup
- 1 cup champagne
- ½ cup maple syrup
How to Make the Champagne Syrup
- Add champagne and maple syrup to a small saucepan over medium high heat and stir until combined (about 30 seconds).
- Bring mixture to a boil (about 4 minutes) then reduce heat to low and simmer for about 10 minutes. Allow to cool while you make the pancakes.
How to Make the Pancakes
- Whisk together flour, baking powder, and sea salt in a large bowl then add remaining pancake ingredients and mix until uniform.
- Heat about one tablespoon of butter or olive oil in a large skillet over medium-high flame. Add about ½ cup of batter to skillet and allow to cook on one side then flip and cook. Pancake is ready to flip when edges are firm and bubbles appear on the surface of the batter and burst.
- Repeat until all batter is used. Serve pancakes with warm champagne maple syrup.