Preheat a non-stick griddle or heavy-bottomed skillet over medium-low heat (approximately 350°F/175°C).

In a large mixing bowl, whisk together the complete pancake mix and fresh orange zest to ensure even distribution.

Gradually incorporate the orange juice into the dry ingredients using a whisk or spatula until just combined; ensure small lumps remain to maintain crumb structure.

Lightly coat the heated griddle with a neutral oil or unsalted butter.

Portion 0.25 cups of batter onto the griddle per pancake, leaving space for expansion.

Cook for 2 to 3 minutes until bubbles stabilize on the surface and edges appear matte.

Flip the pancakes using a flat spatula and cook the secondary side for 1 to 2 minutes until golden brown.

Transfer to a warm plate and serve immediately.