Zulka Is Great In Any Recipe

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Orange Cinnamon Pancakes with Cranberry Maple Syrup


  • For the Pancakes:
  • 2 c all purpose flour
  • ¼ c Zulka Morena Sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • Zest from 2 oranges (about 1 Tbsp)
  • 1 c buttermilk
  • ¾ c orange juice
  • 2 large eggs
  • 3 Tbsp butter, melted and slightly cool
  • 1 tsp vanilla extract
  • For the Cranberry Syrup:
  • 1 ½ c fresh cranberries
  • ¾ c pure maple syrup
  • 2 tsp Zulka Morena Sugar
  • 1 tsp orange juice
  • 1 tsp lemon juice
  • 2 tsp cornstarch



In a large bowl combine the flour, sugar, baking soda, baking powder, salt, cinnamon and orange zest and whisk to combine.

In a small bowl whisk the eggs, then add the buttermilk, orange juice and vanilla extract. Add the cooled melted butter and stir again to combine.  Add the wet mixture into the dry ingredients and mix well. Let sit for 10 minutes.

To make the syrup, in a sauce pan combine 1 cup of the cranberries, the maple syrup, sugar, orange juice and lemon juice. Bring to a boil, then lower the heat and let simmer for 2 minutes. When the cranberries start to pop open, use a spoon to smash some of them against the side of the pan. In a small bowl add the cornstarch and a little water just to make it liquid. Pour this into the syrup and bring back to a boil for one minute. Add the remaining cranberries, turn off the heat and cover the pan to keep warm.

Preheat a griddle and grease with butter or coconut oil. Pour 1/3 cup batter for each pancake and cook 2-3 minutes or until the pancakes are covered in bubbles and edges are starting to look done. Carefully flip with a spatula and cook another 1-2 minutes or until browned slightly.  Keep the pancakes warm and repeat with remaining batter.

To serve, place a few pancakes on a plate with 1/3 cup of the cranberry syrup. Serve hot.


Natural, Pure, Cane Sugar