Whisk together the flour, cinnamon, and salt in a small bowl. Set aside.
Beat the egg in a large mixing bowl. Whisk in the buttermilk, vanilla, and orange zest. Gradually whisk in the flour mixture until well combined. Whisk in the baking soda.*
Melt 2 Tbsp of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ¼ cup of the mixture and pour into one side of the pan, creating about a 4" diameter pancake. Continue until you can't fit any more pancakes in your pan. Cook until bubbles form on the top of the cakes and begin to pop, about 3-5 minutes. Check to see if the bottom is brown and crispy, flip. Cook the other side about 2-3 minutes, or until browned and crispy on both sides. Remove from pan and set aside.
Continue to cook the pancakes until the batter is gone, adding 2 Tbsp butter to your pan between each batch.
Serve immediately with warm maple syrup.
*Some buttermilk is thicker than others. The batter should be thick, but should still pour off of a spoon. If it is too thick and does not pour well, add a bit more buttermilk until it can pour.