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Blueberry-Orange Pancakes with Blueberry-Orange Sauce

What a way to start the day! A special fruit sauce you can make ahead of time tops blueberry pancakes.

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( 9 Ratings)

9 Ratings

5 Stars 67%

4 Stars 22%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 4 )

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Prep Time 35 min
Total Time 35 min
Servings 7

Ingredients

Blueberry-Orange Sauce

1/4: cup sugar

1 1/2: teaspoons cornstarch

2: tablespoons orange juice

1/4: teaspoon grated orange peel

2: cups fresh or frozen unsweetened blueberries

Pancakes

2: cups Original Bisquick® mix

1: cup milk

2: eggs

1: teaspoon grated orange peel

1/4: teaspoon ground nutmeg

1: cup fresh or frozen unsweetened blueberries

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Directions

1 In 1 1/2-quart saucepan, mix sugar and cornstarch. Stir in orange juice and 1/4 teaspoon orange peel until smooth. Stir in 2 cups blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, stirring occasionally, until thickened. Keep warm.
2 Heat griddle or skillet over medium heat or to 375°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients except blueberries with spoon until blended. Fold in 1 cup blueberries. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm sauce.

EXPERT TIPS

Expert Tips

When using frozen blueberries in the pancakes, be sure to blot them with paper towels to keep the juice from staining the batter.

Save yourself time in the morning by making the sauce the night before. When the pancakes are ready, simply warm the sauce in the microwave. Breakfast is served!

For a restaurant-style touch, top each serving with sweetened whipped cream, a few fresh berries and additional grated orange peel.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2g, 2% Trans Fat 1g 1% ),
Cholesterol: 65mg; 65%;
Sodium: 520mg; 520%;
Total Carbohydrate: 32g; 32%
(Dietary Fiber 2g 2% Sugars 10g 10% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 8%;
Calcium: 10%;
Iron: 8%;

Exchanges:

1 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 10/6/2010 9:23:39 PM REPORT ABUSE patienceforj said:

Rating:

My pancakes were very dense, the taste was okay.

This reply was: Helpful Inspiring

Posted 4/14/2010 6:36:59 PM REPORT ABUSE suzzyque3 said:

Rating:

I always use light corn syrup instead of cornstarch when making a syrup for pancakes.

This reply was: Helpful Inspiring

Posted 8/31/2008 2:02:18 PM REPORT ABUSE LindaV said:

Rating:

I didn't make the pancakes but I made the sauce and put it over plain waffles, it was excellent. I had to boil it about 2 minutes longer than the recipe said. I used fresh blueberries and they were quite large. It was a good healthy alternative to using maple syrup. It is a bit sweet so you don't need too much per serving.

This reply was: Helpful Inspiring