Orange Cornmeal Pancakes

Wake up with bright citrus and a moist corn crunch. These light, fluffy pancakes are so good, you may even pass on the syrup.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • ⅔ cup white whole-wheat flour
  • ⅔ cup cornmeal
  • 1 Tbsp. sodium-free baking powder
  • ¼ cup sugar
  • 3 Tbsp. freshly squeezed orange juice
  • 1½ tsp. minced orange zest
  • 1 cup low-fat milk
  • 1 egg white


  • Measure all the ingredients into a mixing bowl and stir well to combine.
  • Place nonstick griddle or skillet on stove and turn heat to medium-low. Pour batter onto heated griddle. When pancake has bubbled on top and is nicely browned on bottom, roughly 2 minutes, flip over. Brown on second side, roughly 2 minutes more. If pancakes are browning too quickly, lower heat.
  • Repeat process with remaining batter. Serve immediately.