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“Delicious pancakes, especially when served with the orange maple syrup. I make mine with medium-pulp orange juice and leave out the zest, but feel free to add the orange zest if you have some on hand! This recipe makes quite a few pancakes, which is good because they disappear quickly. Enjoy!”
READY IN:
36mins
SERVES:
4-8
YIELD:
16 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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).
  3. 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 serving plate.
  4. 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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