Best 4 Blueberry Orange Traybake Pancake Recipes
Indulge in a delightful symphony of flavors with our exquisite Blueberry Orange Traybake Pancake recipe. This remarkable dish combines the vibrant sweetness of blueberries and the zesty tang of oranges, creating a taste sensation that will tantalize your palate. Perfectly baked in a convenient tray, this pancake is not only a culinary delight but also a visually stunning centerpiece for any brunch or breakfast gathering. Accompanying this main recipe are two additional variations that offer unique味 opportunities. The Blueberry Lemon Traybake Pancake provides a refreshing twist with its citrusy lemon notes, while the Orange Cranberry Traybake Pancake introduces a festive touch with the addition of tart cranberries. Each variation promises a distinctive flavor profile that caters to diverse preferences, ensuring there's something for everyone to savor.
Let's cook with our recipes!
BLUEBERRY-ORANGE PANCAKES
Blueberries and fresh orange peel partner in delicious fiber-rich pancakes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening.
- In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel.
- For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
- Serve pancakes topped with whipped topping and additional blueberries and orange peel.
Nutrition Facts : Calories 230, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 8 g, TransFat 0 g
BLUEBERRY ORANGE PANCAKES
Provided by Food Network
Time 15m
Yield 4 servings (3 pancakes each)
Number Of Ingredients 6
Steps:
- Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening.
- In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel.
- For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
- Serve pancakes topped with whipped topping and additional blueberries and orange peel.
BLUEBERRY & ORANGE TRAYBAKE PANCAKE
Serve this blueberry and orange traybake pancake at the end of a family dinner for a crowd-pleasing dessert. Swap the blueberries for raspberries, if you like
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Brush a 25 x 20 x 2cm baking tray with butter. Tip the flour and baking powder into a bowl and mix in the egg, milk, butter and caster sugar. Stir in the orange zest and 50ml juice.
- Scrape the mixture into the tin and level the surface. Dot the blueberries over the top and bake for 20 mins or until the middle of the pancake feels cooked through when pressed lightly. Dust with icing sugar and serve with more blueberries, blueberry compote or ice cream, if you like.
Nutrition Facts : Calories 230 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
BLUEBERRY ORANGE PANCAKES
Each serving is 2 pancakes each. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda sugar blend in place of the sugar.
Provided by internetnut
Categories Breakfast
Time 14m
Yield 16 pancakes, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 250. Place a large baking sheet in oven.
- Blend botrh kinds of flour, the sugar, baking powder and salt in a large bowl. Combine yogurt, milk, juice, eggs, oil, orange zest and vanilla in a medium-sized bowl. Whisk until smooth. Add yogurt mixture to flour mixture and stir until a smooth batter forms.
- Heat a large nonstick skillet over medium-high heat. Spoon batter by 1/4-cupfuls onto skillet, spreading to a diameter of 4-inches. Sprinkle 5 or 6 blueberries onto each pancake. Cook until bubbles appear on surface, about 2 minutes. Turn and cook until underside is lightly browned, about 1-2 minutes longer.
- Transfer pancakes to baking sheet in oven keep warm. Repeat with batter and berries for a total of 16 pancakes. Serve with maple syrup.
Nutrition Facts : Calories 201.8, Fat 3.7, SaturatedFat 0.8, Cholesterol 48, Sodium 248.4, Carbohydrate 36.8, Fiber 1.7, Sugar 17.3, Protein 5.9
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are ideal, but frozen blueberries work well too. If using frozen blueberries, thaw them before using.
- Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat: Medium heat will help the pancakes cook evenly without burning.
- Flip the pancakes only once: Flipping the pancakes too often will make them dry. Flip them only once, when the edges are golden brown and bubbles are forming on the surface.
- Serve the pancakes immediately: Pancakes are best served immediately, while they are still warm and fluffy.
Conclusion:
This blueberry orange traybake pancake recipe is a delicious and easy way to enjoy pancakes for breakfast, brunch, or dessert. The pancakes are light and fluffy, with a burst of blueberry and orange flavor. They're perfect for a crowd, and they can be made ahead of time, making them a great option for busy mornings. So next time you're looking for a quick and easy breakfast or brunch recipe, give this blueberry orange traybake pancake recipe a try. You won't be disappointed!
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