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Orange Pancakes with Raspberry Topping

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  • Prep 25 min
  • Total 25 min
  • Servings 4
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Skip the stop at the pancake house and make these easy pancakes at your own house instead. With a bit of orange in the batter and raspberry sauce on top, they're a treat for the eyes and the stomach!
Updated Jul 20, 2011
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Ingredients

Topping

  • 1/2 cup orange juice
  • 1 tablespoon cornstarch
  • 1 package (10 oz) frozen raspberries in syrup, thawed

Pancakes

  • 1 cup Gold Medal™ all-purpose flour
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons grated orange peel
  • 3/4 cup milk
  • 2 tablespoons butter, melted
  • 1 egg
  • 2 tablespoons orange juice

Garnish, if desired

  • Frozen whipped topping, thawed
  • Fresh raspberries
Make With
Gold Medal Flour

Steps

  • 1
    In 1-quart saucepan, stir 1/2 cup orange juice and the cornstarch until smooth. Heat to boiling over medium heat; boil 1 minute. Meanwhile, pour raspberries and syrup in strainer over medium bowl to drain. Stir syrup into juice mixture; cool slightly. Stir in raspberries; set aside.
  • 2
    In medium bowl, mix flour, powdered sugar, baking soda, salt and orange peel. Beat in milk, butter, egg and 2 tablespoons orange juice with spoon or wire whisk just until blended.
  • 3
    Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Serve with raspberry topping. Garnish with whipped topping and fresh berries.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make the fruit topping ahead of time, cover and refrigerate. Microwave it for a few seconds to take off the chill before serving it with the pancakes.

Nutrition

320 Calories, 8g Total Fat, 7g Protein, 55g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Serving (2 Pancakes and 1/4 Cup Topping)
Calories
320
Calories from Fat
80
Total Fat
8g
13%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
300mg
13%
Potassium
280mg
8%
Total Carbohydrate
55g
18%
Dietary Fiber
4g
17%
Sugars
25g
Protein
7g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fruit; 1/2 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 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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