Orange Sauce for Pancakes (Low Sugar)

This gluten free, zesty orange sauce for pancakes is low in sugar and fat and made using fresh oranges. Ready in under 15 minutes.

This easy orange sauce for pancakes makes a delicious, low sugar alternative to maple syrup or chocolate sauce.  It’s an easy make ahead sauce that’s full of fruity goodness, zesty and lively, perfect to add to a Sunday brunch menu.

Whenever a recipe contains sugar I always try to keep it to the minimum and this orange sauce recipe is no exception.  This sauce contains lots of natural sweetness as it uses not just fresh orange juice but also orange pulp (which also helps to thicken it naturally).  And not just 1 orange but 3!

There is no orange juice from the carton and no marmalade yet the sauce has distinct bitter sweet marmalade notes.  Thanks to a simple little trick!

It only takes 2-3 minutes to produce this marmalade effect and it’s definitely worth doing!

Equipment you’ll need

• Measuring spoons
• Cutting board, knife and zester
• Blender
• Large pan and spatula
• Saucepan and whisk

How to prepare the oranges for orange sauce

1.Peel 2 of the oranges by cutting off the top and bottom, standing on one end and slicing the skin downwards all the way around.

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2. Cut each orange horizontally into 4 slices, sprinkle with a little sugar (use 1 tablespoon for all 8 slices), heat up 1 teaspoon of butter and fry the orange slices for 1 minute on each side.  The oranges will release juice which will turn into caramelised syrup creating a quick and easy marmalade effect.

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3. Quickly transfer the oranges along with the syrup into a blender, add the orange zest and juice of 1 orange and puree until silky smooth.

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How to make orange juice for pancakes

4. In the saucepan melt the butter, add the flour and whisk together until smooth.  Add the orange mixture, remaining sugar, pinch of salt and cook until the sauce thickens whisking all the time.  When the sauce starts to boil lower the heat and simmer for another 1-2 minutes.  Remove from the heat, add the lemon juice, more sugar if needed and set aside to cool a little.  Serve warm.

Top tips for making orange sauce

• This orange sauce may thicken after a while so just squeeze in a few drops of orange juice to get the consistency you want.  
• Use a powerful blender to puree the oranges (an ordinary hand blender won’t do). I made this sauce using Optimum VAC2 air vacuum blender.
• You can make this sauce using blood oranges though you may need to use a little more sugar.
• Serving suggestions: Serve warm with pancakes or crepes.
• Keep refrigerated for up to 3 days.

More pancake sauce recipes

You may also like this chocolate raspberry sauce as well as a simple berry compote recipe I made for my Polish pancakes.  Check out also this strawberry sauce I made to accompany my easy Polish crepes.

You may also like this collection of 18 healthy, easy vegetable breakfast recipes.

Keep in touch

If you make this orange sauce from scratch I’d love to know how it turned out for you. Let me know in the comments below, thanks:)

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Orange Sauce for Pancakes (Low Sugar)

This gluten free, zesty orange sauce for pancakes is low in sugar and fat and made using fresh oranges. Ready in under 15 minutes.

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Course: Breakfast, Brunch

Cuisine: gluten free, International

Prep Time: 7 minutes

Cook Time: 7 minutes

Total Time: 14 minutes

Servings: 3 servings

Calories: 153kcal

Author: Monika Dabrowski

Ingredients

• 3 large oranges seedless
• 2.5 tbsp sugar
• 1.5 tbsp butter
• 1 tsp corn flour
• 1 tsp lemon juice
• Zest of half an orange
• Pinch of fine sea salt

Instructions

• Start by peeling 2 of the oranges. Using a sharp knife cut the top and bottom, place the orange on one end and slice the skin off downwards all the way around (ensuring you are also removing the white skin around the orange). Cut each orange horizontally into 4 slices. Sprinkle each slice (both sides) with a little sugar (1 tablespoon should be enough for the whole lot).
• Using a large non-stick pan heat up 1 teaspoon of butter, place the orange slices in the pan and fry over a medium heat for 1 minute on each side (the butter, sugar and juice will start caramelising and bubbling up). Quickly transfer the oranges along with the sticky juice into a blender, add the orange zest plus juice of the remaining orange (some of the pulp can go in too) and blitz the mixture until very smooth.
• In the saucepan heat up the remaining butter, add the flour and whisk together until smooth. Add the orange mixture and bring to the boil whisking all the time. Lower the heat, add the remaining sugar, lemon juice, pinch of salt, stir and simmer for 2 minutes whisking often. Serve warm.

Notes

• This orange sauce may thicken after a while so just squeeze in a few drops of orange juice to get the consistency you want.  
• Use a powerful blender to puree the oranges (an ordinary hand blender won't do). I made this sauce using Optimum VAC2 air vacuum blender.
• You can make this sauce using blood oranges though you may need to use a little more sugar.
• Serving suggestions: Serve warm with pancakes or crepes.
• Keep refrigerated for up to 3 days.

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 237mg | Fiber: 3g | Sugar: 22g | Vitamin A: 470IU | Vitamin C: 70mg | Calcium: 52mg | Iron: 1mg

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