Sunny Orange Whole Wheat Pancakes Recipe

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Friends and family will flip over these light whole wheat pancakes with a sunny twist of citrus. Earl Brunner of Las Vegas, Nevada adapted them from a traditional pancake recipe. "Feel free to mix raisins or dried cranberries into the batter to add a bit of chewy sweetness," he recommends.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 3 egg whites
  • 1 cup orange juice
  • 1/3 cup unsweetened applesauce
  • 1/4 teaspoon orange extract
  • 1-1/4 cups whole wheat flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup orange marmalade

Nutritional Facts

150 calories: 2 each, 0g fat (0g saturated fat), 0mg cholesterol, 238mg sodium, 35g carbohydrate (0g sugars, 3g fiber), 4g protein Diabetic Exchanges: 2 starch.


  1. In a blender, combine the first four ingredients. Cover and process until smooth. In a large bowl, combine the flour, sugar, baking powder and salt; make a well. Add orange juice mixture; stir just until moistened.
  2. Pour batter by 2 tablespoonfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with marmalade. Yield: 16 pancakes.
Originally published as Orange Whole Wheat Pancakes in Light & Tasty April/May 2002, p9

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Reviewed Sep. 4, 2009

"i substituted cranberry juice and vanilla extract for the orange products and they turned out to be the best wheat pancakes i've ever had!"

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