Orange Pancakes With Tropical Citrus Sauce


  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1-1/4 cups Florida orange juice
  • 2 teaspoons margarine or butter
  • 1 8-ounce can pineapple tidbits (juice pack), drained
  • 2-1/4 cups reduced-fat packaged biscuit mix
  • 3/4 cup skim milk
  • 1/2 cup frozen Florida orange juice concentrate, thawed
  • 2 beaten eggs or 1/2 cup refrigerated or frozen egg product, thawed
  • 1 medium banana, sliced


Prep TimeCook TimeTotal Time
15 minutes2 minutes17 minutes
Orange Pancakes With Tropical Citrus Sauce
Step 1:

For sauce, in a small saucepan combine sugar and cornstarch. Stir in orange juice. Cook and stir over medium heat until thickened and bubbly.

Step 2:

Cook and stir 2 minutes more. Remove from heat. Stir in margarine and pineapple.

Step 3:

For pancakes, in a medium bowl stir together biscuit mix, milk, thawed concentrate, and eggs until combined.

Step 4:

For each pancake, pour about 3 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until golden (turn when pancakes have bubbly surfaces and edges are slightly dry).

Step 5:

Keep hot while cooking remaining pancakes. Stir banana into sauce; serve warm sauce over pancakes.