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Rum and orange flapjacks

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I discovered rum flapjacks at a roadside diner in Vermont years ago, where the owner swore by the amber liquid to cut through the sweetness of the syrup. I’ve been perfecting them ever since, finding that the alcohol cooks off completely but leaves behind this deep, caramelized backbone that plain pancakes just can’t match.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
Wet Ingredients
  • ¾ cup buttermilk well-shaken
  • 1 large egg room temperature
  • 2 tbsp unsalted butter melted and slightly cooled
  • 2 tbsp dark rum or 1 tsp rum extract for non-alcoholic version
  • Zest of 1 medium orange orange zest

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until no lumps remain.
  2. In a separate medium bowl, whisk the buttermilk, egg, melted butter, rum, and orange zest until fully combined. The mixture should look slightly curdled; this is normal.
  3. Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula using only 8-10 strokes. Do not overmix; small lumps are acceptable and desired for tender flapjacks. Let the batter rest for 5 minutes.
  4. Heat a non-stick skillet or griddle over medium heat. Test by sprinkling a few drops of water on the surface—if they sizzle and evaporate instantly, it’s ready. Lightly grease with butter or oil.
  5. Pour approximately ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and pop, leaving small holes that don't immediately fill in (about 2-3 minutes).
  6. Flip carefully and cook for another 1-2 minutes until golden brown. If the bottoms are browning too fast but the centers are raw, lower the heat slightly.
  7. Serve immediately with warm maple syrup or a dusting of powdered sugar.

Nutrition

Calories: 210kcalCarbohydrates: 22gProtein: 5gFat: 11gSaturated Fat: 6gCholesterol: 65mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 8gVitamin A: 15IUVitamin C: 4mgCalcium: 120mgIron: 1mg

Notes

My biggest trick? Letting the batter rest for five minutes while you heat the griddle. It allows the flour to fully hydrate and the baking powder to activate, ensuring your stack comes out fluffy rather than dense. I usually serve these on Saturday mornings when we have time to linger over the coffee.
Don't skimp on the orange zest; it provides a bright citrus note that balances the richness of the butter and rum extract. If you use real dark rum, reduce the added sugar in the batter slightly, as the molasses notes will carry more weight than white rum does.

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