Orange Pancakes

Prep Time:
10 min
Cook Time:
10 min
Total Time:
20 min
8 servings


  • 1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour
  • 2 tablespoons sugar
  • 1 large egg, lightly beaten
  • 3/4 cup orange juice
  • 1/2 cup milk
  • 1 tablespoon Crisco® Pure Vegetable Oil


  • 3/4 cup orange juice
  • 1/3 cup sugar
  • 1 1/2 teaspoons cornstarch


  1. HEAT griddle to 400°F or heat nonstick skillet until a few droplets of water sprinkled on surface evaporate quickly.
  2. PLACE flour and sugar in medium bowl. Add egg, orange juice, milk and oil. Stir just until well blended (batter will be lumpy).
  3. POUR 1/4 cup batter for each pancake onto griddle or skillet. Cook until edges are dry and surface is bubbly. Turn and cook until lightly browned.
  4. SERVE with Orange Syrup.


  1. COMBINE all syrup ingredients in small saucepan. Heat over medium heat, stirring until thickened. Cool slightly before serving.


Serving Size (1/8 of recipe), Calories 170 (Calories from Fat 25), Total Fat 2.5g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 30mg, Sodium 280mg, Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 16g), Protein 4g; Percent Daily Value*: Vitamin A 2%, Vitamin C 30%, Calcium 8%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.