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Maple Pancakes w/ Brown Sugar Fig Butter

Remember fig newtons? These are like fig newtons but in pancake form.

Get ready for a house of happy people when you make these. The butter is gooey and melts so nicely you won't want to add syrup.

These buttermilk pancakes are thick and cakey and perfect for fall weather. They're really easy to whip up and your whole kitchen will smell heavenly.

Fig season typically runs August - October (which I just learned), so take advantage of it! Good news is - I use a fig jam for this so even if you don't have fresh figs, you can still make these pancakes.

This brown sugar fig butter would do well on biscuits & scones & croissants as well and took no more than two minutes to make. You can keep it around for a few days if you make extra and spread it on toast in the morning.

You can also make an extra batch of these pancakes and keep them in the freezer for a month (maybe two).

Look at that stack!! Serve these right away so they're warm and butter will melt and drip everywhere.

Also there is maple in the pancake recipe so you'll still get a hint of that even without adding syrup on top. But again - feel free to.


2 cups all purpose flour

2 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon salt

2 eggs

1 ½ cup buttermilk

½ cup greek yogurt

1 tablespoon vanilla

2 tablespoons butter, melted

3 tablespoons maple syrup

For the Brown Sugar Fig Butter

-4 tablespoon butter, room temp

-3 teaspoons brown sugar

-1 ½ tablespoons fig jam


1. To make the butter, add all ingredients to a small bowl and use a spoon to mix

2. In a small mixing bowl, add all wet ingredients (eggs, buttermilk, yogurt, vanilla, butter, syrup) and whisk

3. Add dry ingredients (flour, baking powder, cinnamon, salt) to a large bowl, then add in the wet ingredients and whisk to incorporate. Lumps are okay!!

4. Melt ½ tablespoon of butter in a nonstick pan over medium heat, add in about ¾ cup of pancake batter. Flip when you start to see bubbles and then let cook through. Remove and repeat with the rest of the batter.

5. Top with fig butter as well as fresh figs if they’re in season!

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