Rating: 4.5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 10 Ratings
Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

20 mins
1 min
21 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl combine strawberries, orange peel, and 1/4 cup orange juice. Cover and let stand for 20 to 30 minutes to blend flavors, stirring occasionally.

  • In a large bowl stir together flours, seeds, sugar, baking powder, and salt. In another bowl use a fork to combine milk, egg, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

  • For each pancake, pour 2 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to an even layer if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Keep pancakes warm in a 200°F oven while making the rest.

  • To serve, in a small bowl combine cream cheese and 1 to 2 tablespoons orange juice; spread evenly over pancakes. Top with strawberries.

*Test Kitchen Tip:

We do not recommend using a sugar substitute for this recipe.

**Test Kitchen Tip:

If you cannot find the Greek cream cheese, make your own. In a small bowl stir together 1/2 cup softened light tub-style cream cheese with 1/4 cup plain fat-free Greek yogurt until smooth.

Nutrition Facts

158 calories; fat 5g; cholesterol 8mg; saturated fat 1g; carbohydrates 22g; mono fat 2g; poly fat 1g; insoluble fiber 3g; sugars 7g; protein 6g; vitamin a 244.1IU; vitamin c 25.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 23.6mcg; vitamin b12 0.2mcg; sodium 242mg; potassium 141mg; calcium 171mg; iron 0.9mg.