Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together buttermilk, egg, melted butter, orange zest and vanilla in a medium bowl. Add buttermilk mixture to flour mixture, and stir until just blended. Stir in cranberries.
Pour 1/4 cup batter for each pancake onto a lightly buttered hot griddle or nonstick skillet. Cook 2 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn, and cook 1 minute or until lightly browned. Keep warm. Serve with warm Cranberry-Maple Syrup.
CRANBERRY MAPLE SYRUP: Bring maple syrup and 3/4 cup cranberries to a boil over medium-high heat. Reduce heat to low, and simmer 3 minutes or until cranberries pop. Crush cranberries in saucepan using a spatula. Stir in remaining 1/4 cup cranberries; simmer just until they begin to pop (about 2 minutes). Add butter, and stir until melted. Pour over pancakes.