Why You’ll Love Melomakarono Pancakes Recipe
These pancakes are a fun way to bring holiday flavors to the breakfast table without making a complicated dessert. The yogurt helps keep them soft and tender, while the orange zest and spices give them that unmistakable melomakarono-inspired taste. They are also a great way to use up leftover holiday sweets or syrup and turn them into something fresh and new. Whether you serve them with honey, chocolate, or chopped walnuts, they feel a little extra special while still being easy enough for a relaxed morning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 200 g strained yogurt
- 50 ml sunflower oil, plus a little extra for the pan
- 1 medium egg
- 50 g granulated sugar
- 120 g self-rising flour
- 1 teaspoon baking soda
- 1 pinch salt
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- zest of 2 oranges
- syrup from melomakarona, honey, chocolate spread, or chocolate ganache, for serving
- chopped walnuts, for serving if desired
Directions
- Add the strained yogurt, sunflower oil, egg, sugar, salt, vanilla, cinnamon, cloves, nutmeg, and orange zest to a mixing bowl.
- Whisk everything together well until the mixture is smooth and evenly combined.
- Add the self-rising flour and baking soda, then whisk again just until you have a thick, uniform batter.
- Heat a nonstick skillet or frying pan over medium to medium-low heat.
- Lightly grease the pan with a little oil.
- Spoon portions of batter into the pan and gently spread each one slightly with the back of the spoon to shape the pancakes.
- Cook until bubbles begin to appear on the surface and the bottoms are golden.
- Flip and cook the second side for another 2 to 3 minutes, or until cooked through.
- Transfer the pancakes to a plate and repeat with the remaining batter, wiping the pan if needed between batches to prevent burning.
- Serve warm with melomakarono syrup, honey, chocolate, or chopped walnuts.
Servings and timing
This recipe makes about 10 to 12 small pancakes. The total time is around 25 minutes, which makes it a nice option for a weekend breakfast or holiday brunch. If you are serving a larger group, you can easily double the batter.
Variations
For a richer finish, drizzle the pancakes with warmed honey and top them with crushed walnuts. If you want a more dessert-like version, use chocolate ganache or hazelnut spread on top. You can also add a little extra orange zest for a brighter citrus flavor. For even more melomakarono character, serve the pancakes with a spoonful of reduced leftover syrup. If you like a softer spice profile, slightly reduce the cloves and let the cinnamon stand out more.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a dry skillet over low heat for a minute or two per side, or microwave them in short bursts until heated through. You can also freeze them by placing parchment paper between each pancake and storing them in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator overnight or reheat straight from frozen in a skillet or microwave.
FAQs
Can I make these pancakes ahead of time?
Yes, you can make them ahead and reheat them when ready to serve. They stay soft and flavorful, especially when stored properly.
Can I use regular yogurt instead of strained yogurt?
You can, but the batter may be a little thinner. If needed, add a small extra spoonful of flour to keep the texture thick enough for fluffy pancakes.
What gives these pancakes the melomakarono flavor?
The combination of cinnamon, cloves, nutmeg, and orange zest creates the signature flavor that reminds you of melomakarona.
Do I need leftover melomakarono syrup to serve them?
No, not at all. Honey, chocolate spread, or ganache all work very well as toppings.
Can I make the batter in advance?
It is best to cook the batter soon after mixing so the pancakes stay light and tender. If needed, you can keep it in the fridge briefly before cooking.
Why should I cook them over medium-low heat?
Because of the sugar and spices in the batter, they can brown quickly. Lower heat helps them cook through without burning.
Can I freeze these pancakes?
Yes, they freeze very well. Let them cool completely first, then freeze them with parchment between the layers.
What toppings go best with these pancakes?
Honey, chopped walnuts, chocolate ganache, hazelnut spread, and extra orange zest all pair beautifully with the warm spices.
Can I double the recipe?
Yes, doubling works well if you are feeding a crowd. Just keep the cooked pancakes warm while you finish the rest of the batches.
Are these pancakes more like breakfast or dessert?
They can be either. They are perfect for breakfast or brunch, but with a rich topping they can easily feel like a simple dessert too.
Conclusion
Melomakarono pancakes are a creative and cozy twist on a classic pancake breakfast. They bring together soft texture, warm spices, and bright orange flavor in a way that feels festive but still simple to make. Whether you serve them with honey, chocolate, or walnuts, they are a delicious way to turn familiar holiday flavors into something new.
