Healthy Living

Orange Oatmeal Pancakes Recipe

Healthy Living

For National School Breakfast Week, our Product Development Chef, Mariana Avila shares her go-to recipe for healthy and delicious pancakes.

Unlike traditional pancake mix that comes in a box and has partially hydrogenated oils, these pancakes are made with oats, whole-wheat flour, eggs and freshly squeezed orange juice.

Making these pancakes with your kids is a fun way to start the morning and provides a great conversation starter about the importance of good nutrition.

“These pancakes are fluffy and delicious, the added orange zest gives it a vibrant, fun taste that kids would love. It is an easy and delicious way to add extra vitamins and fiber to your kids’ diet. Prepare the batter ahead of time, and you can serve these pancakes on even the busiest weekday mornings, “shares Chef Mariana.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Serving Size

  • Serves 6, 2 (4-inch) pancakes per serving


  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup quick oats
  • 1 Tablespoon baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup orange juice
  • Orange zest to taste 
  • ½ cup nonfat milk
  • 2 Tablespoons canola oil
  • Non-stick cooking spray


  • 2 large bowls
  • Fork
  • Whisk
  • Large skillet
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Fine-grater


1. In a large bowl, combine flours, oats, baking powder, and salt. Mix well.

2. In another large bowl, crack the egg. Beat lightly with a fork.

3. Add orange juice, orange zest, milk, and canola oil to the bowl with the beaten egg. Mix well.

4. Coat large skillet with non-stick cooking spray. Heat over medium-high heat.

5. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. The batter will be a bit loose compared to traditional pancake mixes. 

6. Pour ¼ cup of batter into a hot pan for each pancake. Adjust heat as needed to avoid burning.

7. Flip pancakes when bubbles appear on top of the batter and the edges are slightly browned -about 3-4 minutes. Cook until the second side is slightly browned – about 2-3 minutes.

Chef’s Notes:

  • If using an electric griddle instead of a skillet, preheat to 375°F before using.
  • When making a double batch, let pancakes cool and then freeze the cooked leftovers.
  • If you are freezing the pancakes, layer wax paper between each pancake to prevent them from sticking together. Place the pancakes in an airtight container and freeze for no longer than 6 weeks.

For more tasty recipes, check out our homemade yogurt pops and overnight oats with cinnamon and honey.