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Pancakes with Orange Syrup

 Pancakes with Orange Syrup
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.
2 ServingsPrep/Total Time: 15 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1 tablespoon sugar
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup orange juice


  • 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. Yield: 2 servings.

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Pancakes with Orange Syrup (continued)

Nutritional Facts: 2 pancakes with 1/4 cup syrup equals 469 calories, 11 g fat (2 g saturated fat), 111 mg cholesterol, 857 mg sodium, 78 g carbohydrate, 2 g fiber, 12 g protein.