Classic Buttermilk Pancakes with Orange Infused Maple Syrup

By Marge Perry & David Bonom
The one pancake recipe you’ll ever need to make light, fluffy pancakes. Top them with a drizzle of this warm orange-flavored maple syrup for an ideal way to start your day.
  • Course: Breakfast


  • All Purpose Flour
  • Baking powder
  • Baking soda
  • buttermilk
  • eggs
  • Maple Syrup
  • orange
  • Salt
  • softened unsalted butter
  • sugar
  • unsalted butter
  • Vanilla Extract


  1. Preheat the oven to 200°F.
  2. Warm the maple syrup in a small saucepan over medium heat until hot. Remove from the heat and stir in the orange zest. Keep warm.
  3. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, stir together the buttermilk, eggs, and melted butter. Stir the buttermilk mixture into the flour mixture until just blended.
  4. Heat a large nonstick griddle over medium heat. For each pancake, pour a scant 1/4 cup of batter onto the griddle. Cook until the tops are covered with small bubbles and the edges seem set, about 3 minutes. Turn and cook until golden on the bottom, about 2 minutes longer. Transfer pancakes to a large baking sheet and keep warm in the oven. Repeat with remaining batter.