Blueberry Orange Pancakes Recipes

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BLUEBERRY & ORANGE TRAYBAKE PANCAKE

Serve this blueberry and orange traybake pancake at the end of a family dinner for a crowd-pleasing dessert. Swap the blueberries for raspberries, if you like

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert

Time 35m

Number Of Ingredients 10



Blueberry & orange traybake pancake image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Brush a 25 x 20 x 2cm baking tray with butter. Tip the flour and baking powder into a bowl and mix in the egg, milk, butter and caster sugar. Stir in the orange zest and 50ml juice.
  • Scrape the mixture into the tin and level the surface. Dot the blueberries over the top and bake for 20 mins or until the middle of the pancake feels cooked through when pressed lightly. Dust with icing sugar and serve with more blueberries, blueberry compote or ice cream, if you like.

Nutrition Facts : Calories 230 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

1 tbsp melted unsalted butter , plus extra for the tin
200g self-raising flour
1 tsp baking powder
1 egg
250ml milk
2 tbsp golden caster sugar
1 large orange , zested and juiced
150g blueberries
icing sugar , for dusting
extra blueberries , blueberry compote or ice cream, to serve (optional)

BLUEBERRY ORANGE PANCAKES

Each serving is 2 pancakes each. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda sugar blend in place of the sugar.

Provided by internetnut

Categories     Breakfast

Time 14m

Yield 16 pancakes, 8 serving(s)

Number Of Ingredients 14



Blueberry Orange Pancakes image

Steps:

  • Heat oven to 250. Place a large baking sheet in oven.
  • Blend botrh kinds of flour, the sugar, baking powder and salt in a large bowl. Combine yogurt, milk, juice, eggs, oil, orange zest and vanilla in a medium-sized bowl. Whisk until smooth. Add yogurt mixture to flour mixture and stir until a smooth batter forms.
  • Heat a large nonstick skillet over medium-high heat. Spoon batter by 1/4-cupfuls onto skillet, spreading to a diameter of 4-inches. Sprinkle 5 or 6 blueberries onto each pancake. Cook until bubbles appear on surface, about 2 minutes. Turn and cook until underside is lightly browned, about 1-2 minutes longer.
  • Transfer pancakes to baking sheet in oven keep warm. Repeat with batter and berries for a total of 16 pancakes. Serve with maple syrup.

Nutrition Facts : Calories 201.8, Fat 3.7, SaturatedFat 0.8, Cholesterol 48, Sodium 248.4, Carbohydrate 36.8, Fiber 1.7, Sugar 17.3, Protein 5.9

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
6 ounces plain low-fat yogurt
1/3 cup skim milk
1/2 cup orange juice
2 eggs
1 tablespoon canola oil
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 cup fresh blueberries
maple syrup

BLUEBERRY ORANGE PANCAKES

Provided by Food Network

Time 15m

Yield 4 servings (3 pancakes each)

Number Of Ingredients 6



Blueberry Orange Pancakes image

Steps:

  • Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening.
  • In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel.
  • For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
  • Serve pancakes topped with whipped topping and additional blueberries and orange peel.

2 cups Fiber One Complete pancake mix (from 28.3-oz box)
1 1/3 cups cold water
2 cups fresh or frozen blueberries
1 tablespoon grated orange peel
2 cups frozen (thawed) reduced-fat whipped topping
Additional blueberries and orange peel, if desired

BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY BUTTER AND CINNAMON MAPLE SYRUP

Provided by Bobby Flay

Time 2h12m

Yield 4 servings

Number Of Ingredients 16



Blue Corn-Blueberry Pancakes with Orange-Honey Butter and Cinnamon Maple Syrup image

Steps:

  • Preheat non-stick griddle. Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined then gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk. Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip over and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in a 200 degree oven until ready to serve. Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries. Dust with confectioners' sugar.
  • Orange-Honey Butter: Place orange juice in a small saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl, add the orange syrup, honey and salt and mix until combined. Scoop into a large ramekin, cover with plastic wrap and refrigerate until firm, about 2 hours.
  • Cinnamon Maple Syrup: Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons melted unsalted butter
1 cup fresh blueberries
Bananas, peeled and sliced
Mixed berries
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt
2 cups pure maple syrup
2 cinnamon sticks

BLUEBERRY-ORANGE PANCAKES

Blueberries and fresh orange peel partner in delicious fiber-rich pancakes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 4

Number Of Ingredients 6



Blueberry-Orange Pancakes image

Steps:

  • Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening.
  • In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel.
  • For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
  • Serve pancakes topped with whipped topping and additional blueberries and orange peel.

Nutrition Facts : Calories 230, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 8 g, TransFat 0 g

2 cups Fiber One™ Complete pancake mix (from 28.3-oz box)
1 1/3 cups cold water
1/2 cup fresh or frozen blueberries
1 tablespoon grated orange peel
1/2 cup frozen (thawed) reduced-fat whipped topping
Additional blueberries and orange peel, if desired

TODD'S FAMOUS BLUEBERRY PANCAKES

My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.

Provided by Alison

Categories     Breakfast and Brunch     Pancake Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8



Todd's Famous Blueberry Pancakes image

Steps:

  • In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 ¼ teaspoons white sugar
1 egg
1 cup milk
½ tablespoon butter, melted
½ cup frozen blueberries, thawed

SUNRISE ORANGE PANCAKES

"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



Sunrise Orange Pancakes image

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.

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

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