These zesty pancakes are the perfect wake-up call—exuberant, but not cloyingly cheery.
Servings: Makes 4–6 servings
  • 1 1/2 cups maple syrup
  • 1 teaspoon vanilla
  • 1/4 cup orange juice
  • 1 teaspoon orange zest
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon plus 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 1/4 cups milk
  • 1/4 cup orange juice
  • 2 tablespoons maple syrup
  • 1 teaspoon orange zest
  • 6 tablespoons butter , melted
  • 2 eggs , lightly beaten
  • Vegetable oil for griddle
To make the syrup, combine maple syrup, vanilla, orange juice, and zest in a small saucepan over low heat. Remove when hot (do not allow to boil). Keep warm.

To make the pancakes, combine flour, sugar, baking powder, and salt in a medium bowl. Add milk, orange juice, maple syrup, zest, butter, and eggs. Stir just until combined (little lumps are okay).

Place an ovenproof platter in oven and preheat to 150°F. Heat a griddle or a 12- to 14-inch skillet over a medium flame. When hot, brush lightly with vegetable oil. Using a 1/4-cup measure, pour batter onto hot griddle, making a few pancakes at a time. Cook until big bubbles form on top and edges are golden. Flip with a spatula and continue cooking until undersides are also golden. Transfer to preheated platter in oven. Repeat with remaining batter, brushing griddle with additional oil if pancakes begin to stick. Serve warm with butter and orange-maple syrup.


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