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Orange Pancakes with Tropical Citrus Sauce

Orange Pancakes

Feature these fruity pancakes at a brunch accompanied with ham or Canadian-style bacon slices, assorted fresh fruit and frosty glasses of Florida orange juice.


  • 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

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  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. Cook and stir 2 minutes more. Remove from heat. Stir in margarine and pineapple.
  2. For pancakes, in a medium bowl stir together biscuit mix, milk, thawed concentrate, and eggs until combined. 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). Keep hot while cooking remaining pancakes.
  3. Stir banana into sauce; serve warm sauce over pancakes.

Makes 6 servings (3 pancakes and about 1/3 cup sauce)

Recipe and photo credit (used with permission): Florida Department of Citrus