Orange Honey Blossom Oatmeal Pancakes with Fresh Fruit

Orange Honey Blossom Oatmeal Pancakes with Fresh Fruit
24 servings, 1 pancake stack each


Ingredients Weights Measures
Cream Cheese Filling
PHILADELPHIA Original Cream Cheese, softened - -
Greek-style yogurt - -
honey - -
orange zest - -
Fruit Topping
Fresh strawberries, sliced - -
Fresh blueberries - -
Fresh blackberries - -
Fresh raspberries - -
orange marmalade, warmed - -
Oatmeal Pancakes
old-fashioned oats, uncooked - -
milk - -
pancake mix - -
ground cinnamon - -
eggs, lightly beaten - -
egg whites, beaten just until frothy - -
vanilla - -
oil - -
honey - -


CREAM Cheese Filling: Beat ingredients with mixer until well blended. Refrigerate until ready to use.

FRUIT Topping: Combine fruit in large bowl. Add marmalade; toss to evenly coat.

OATMEAL Pancakes: Combine oats and milk. Mix pancake mix and cinnamon in large bowl. Add oat mixture and all remaining ingredients, except honey; stir just until dry ingredients are moistened. (Do not over mix.)

HEAT lightly oiled 12-inch saute pan on medium-low heat. For each pancake, spoon 1/4 cup batter into pan; immediately spread to 5-inch circle. Cook 2 to 3 min. on each side or until golden brown on both sides. Repeat with remaining batter, brushing pan with oil as needed.

FOR each serving: Place 1 Oatmeal Pancake on serving plate; spread with 1 Tbsp. Cream Cheese Filling. Repeat with second and third pancakes, overlapping each slightly into a fanned pattern. Top with 1/2 cup Fruit Topping. Drizzle 1 Tbsp. honey over fruit and pancakes.

Kraft Kitchens Tips

Make Ahead
Cream Cheese Filling can be stored in refrigerator up to 2 days before using as directed.
Food Facts
Since dry pancake mixes differ, adjust the liquid as needed. For thicker pancakes, use a little less milk, and for thinner pancakes, use a little more milk until batter is of desired consistency.
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