Whole Wheat Orange Pancakes with Homemade Orange Sauce
Fluffy whole wheat pancakes brightened with fresh orange zest and layered with creamy ricotta cheese, topped with a glossy homemade orange sauce studded with fresh orange segments. This healthier breakfast option uses egg whites and reduced honey for a lighter take on traditional pancakes. Perfect for weekend brunches or special breakfast occasions when you want something both nutritious and indulgent. The combination of citrus flavors throughout makes this an ideal spring or summer morning treat.
Ingredients
- ¾ cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon orange rind, grated
- 1 egg whites or 1/4 cup egg substitute
- 1 ½ tablespoons honey
- 2 tablespoons nonfat milk
- ¼ cup orange juice
- 2 tablespoons orange juice
- 1 teaspoon canola oil
- ¾ cup part-skim ricotta cheese
- 1 ½ teaspoons cornstarch
- 1 tablespoon orange rind, grated
- ½ cup orange juice
- 2 tablespoons honey
- 1 teaspoon butter
- 1 small fresh orange, divided into sections
Instructions
- 1
Mix cornstarch, orange rind, orange juice and honey in a small saucepan
- 2
Bring mixture to a boil over medium heat, stirring constantly until thickened
- 3
Remove from heat and stir in butter until melted
- 4
Add orange sections to sauce just before serving
- 5
Combine flour, baking powder and orange rind
- 6
In separate bowl, stir together egg white, honey, milk, orange juice and oil
- 7
Stir wet ingredients into dry just until moistened
- 8
On well seasoned griddle sprayed with non-stick cooking spray, bake 3 pancakes using 1/3 of pancake mixture for each
- 9
Spread half the ricotta cheese on top of first and second pancake, topping with small amount of warm orange syrup
- 10
Top stack with final pancake and pour remaining warm sauce over all
- 11
Cut into fourths and serve
Tips
Don't overmix the pancake batter to keep pancakes light and fluffy
Make sure griddle is properly heated and seasoned before cooking
Keep finished pancakes warm in a low oven while preparing others
Good to Know
Refrigerate assembled pancakes up to 2 days, reheat gently
Make sauce up to 2 days ahead, prepare dry ingredients night before
Serve immediately while pancakes are warm and sauce is heated
Common Mistakes
Don't overmix batter to avoid tough pancakes
Ensure griddle is properly heated to prevent sticking
Add orange sections to sauce just before serving to prevent breakdown
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Replace ricotta with dairy-free alternative and use plant milk. The butter in sauce can be replaced with vegan butter.
What if I don't have fresh oranges?
You can use orange juice concentrate or canned mandarin segments, though fresh provides better flavor and texture.
How long will leftovers keep?
Refrigerate assembled pancakes up to 2 days. Reheat gently in microwave or low oven to avoid drying out.