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stack of orange pancakes on white plate

Orange Vanilla Pancakes with Vanilla Maple Syrup

Fresh orange juice and vanilla make the pancakes burst with flavor. Don't forget the vanilla syrup - it's straw-worthy!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 -10 pancakes
Author Dorothy Kern


  • 1 cup all purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup orange juice fresh squeezed is best if you can; I used mandarins
  • 1/4 cup nonfat or 2% milk
  • 1 egg beaten
  • 2 tablespoons vegetable oil
  • 4 teaspoons vanilla extract divided
  • 2 tablespoons orange zest
  • 1/2 cup maple syrup


  • Heat a large skillet over medium heat, or heat an electric griddle to 350°F.
  • Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk to combine.
  • Whisk together the orange juice, milk, egg, oil, 2 teaspoons vanilla extract, and orange zest in a small bowl or measuring cup.
  • Stir the wet ingredients into the dry ingredients until combined. Batter may be a bit lumpy.
  • Spray the cooking surface with nonstick cooking spray. Pour 1/4 cupfuls of batter for each pancake. Let each pancake cook until it's bubbly on top the flip and cook until golden. Repeat with remaining batter until all pancakes are made.
  • While the pancakes are cooking, heat the maple syrup in a small saucepan over low heat until just warmed. Remove from heat and stir in 2 teaspoons vanilla extract.
  • Serve warm pancakes with warm syrup on top.
  • Remaining pancakes can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to one month. Store any remaining syrup in an airtight container or jar.