Luscious Orange Juice Pancakes Recipes

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SUNRISE ORANGE PANCAKES



Sunrise Orange Pancakes image

"These delectable citrusy pancakes make any breakfast special," assures Dorothy Smith of El Dorado, Arkansas. "Plus, they're simple to prepare."

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 30m

Yield 1 dozen.

Number Of Ingredients 6

7 tablespoons sugar, divided
1-1/2 teaspoons cornstarch
1-1/2 cups orange juice, divided
2 cups biscuit/baking mix
2 eggs
3/4 cup milk

Steps:

  • In a small saucepan, combine 4 tablespoons sugar, cornstarch and 3/4 cup orange juice; stir until smooth. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from heat; cool to lukewarm. , Meanwhile, combine biscuit mix and remaining sugar in a bowl. Beat the eggs, milk and remaining orange juice; stir into dry ingredients just until moistened. , Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with orange sauce.

Nutrition Facts : Calories 440 calories, Fat 13g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 810mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 1g fiber), Protein 9g protein.

ORANGE PANCAKES



Orange Pancakes image

Oh the things I was out of when I created this dish: no milk and no eggs, but we wanted pancakes, dangit! I used flax meal to make up for the protein in the egg (a vegan trick) and substituted orange juice for milk. The result was pancakes bursting with citrus flavor. It's a new favorite in our house! Serve with butter and/or maple syrup.

Provided by Marie Angel Cat

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 5

2 cups white whole wheat flour
2 tablespoons baking powder
2 tablespoons ground flax meal
17 fluid ounces orange juice
1 teaspoon orange extract

Steps:

  • Whisk flour, baking powder, and flax meal together in a bowl; stir orange juice and orange extract into flour mixture until batter is well-combined.
  • Heat a lightly oiled griddle over medium-high heat, or an electric griddle to 375 degrees F (190 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 64.6 g, Fat 2.7 g, Fiber 9.2 g, Protein 9.6 g, SaturatedFat 0.2 g, Sodium 733.8 mg, Sugar 11.1 g

PANCAKES WITH ORANGE SYRUP



Pancakes with Orange Syrup image

When Kimberly Rayfield ran out of milk for her pancake batter, she substituted orange juice-with terrific results. "Everybody said they were the best I'd ever made," she writes from her home in Cleveland, Tennessee.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

1 cup self-rising flour
2 tablespoons sugar
1 egg
1/2 cup 2% milk
2 tablespoons orange juice
1 tablespoon canola oil
1/2 teaspoon vanilla extract
ORANGE SYRUP:
1 tablespoon sugar
1-1/2 teaspoons cornstarch
1/2 cup orange juice

Steps:

  • In a bowl, combine the flour and sugar. Whisk the egg, milk, orange juice, oil and vanilla until blended; stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown., Meanwhile, for syrup, combine the sugar, cornstarch and orange juice in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Serve warm with pancakes.

Nutrition Facts : Calories 469 calories, Fat 11g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 857mg sodium, Carbohydrate 78g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.

CREAMSICLE® PANCAKES



Creamsicle® Pancakes image

This is an orange and vanilla breakfast delight.

Provided by Jamie Mallery

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 11

½ cup milk
⅓ cup orange juice
1 teaspoon grated orange zest
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
2 tablespoons butter, melted
1 teaspoon vanilla extract

Steps:

  • Stir milk, orange juice, and orange zest together in a bowl. Mix flour, sugar, baking powder, baking soda, and salt together in a separate large bowl. Whisk egg, butter, and vanilla extract into the orange juice mixture. Whisk orange juice mixture into flour mixture until smooth batter forms.
  • Heat a lightly oiled skillet over medium-high heat. Drop batter in 1/4-cup spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 34.4 g, Cholesterol 64.2 mg, Fat 8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 496.4 mg, Sugar 9.7 g

QUICK & EASY MANDARIN ORANGE PANCAKES FOR ONE



Quick & Easy Mandarin Orange Pancakes for One image

This recipe came about during a bit of a citrus spree... for the liquid, I used orange-flavored Fruit2O, but feel free to use milk, juice, etc....

Provided by brokenburner

Categories     Breakfast

Time 15m

Yield 4 3, 1 serving(s)

Number Of Ingredients 6

1 egg white
1 pinch salt
1/4 cup aunt jemima whole wheat pancake mix
1/4 cup orange-flavored water
1 pinch baking soda
4 1/3 ounces mandarin oranges, snack cup

Steps:

  • Drain the oranges, reserving the syrup (if you'd like to use it as a topping). Chop the orange segments.
  • Beat the egg white and salt with a wire whisk until stiff peaks form. Add the pancake mix, liquid, and baking soda, and mix until no lumps remain.
  • Drop a quarter of the batter onto a lightly greased griddle or nonstick pan. When the pancake begins to bubble, scatter a quarter of the chopped orange segments over the top; after a few seconds, flip the pancake quickly. Cook a minute more. Repeat with the remaining 3/4 batter.
  • If desired, serve with reserved syrup.

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