Buttermilk pancakes are a family breakfast staple, especially on the weekends when we have a little more time on our hands. I love the light fluffy pancake batter made with fresh buttermilk and eggs. As I mentioned on social media, I have an abundance of fresh figs this season and what better than Buttermilk Fig Pancakes!
The only addition to a traditional recipe is to slice fresh figs and add them to the batter when in the pan. The figs will be engulfed into a bed of lightly golden batter and the taste — magnificent. A perfect fruity blend of cake and figs for breakfast. With the addition of a little maple syrup drizzled over the top – breakfast is changed forever or at least for the moment.
1 1/2 cups all purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of cinnamon
pinch of salt
1 1/4 cups fresh buttermilk
4 tablespoons butter + more for pan
4-6 fresh figs
(Makes 1 dozen pancakes)
1. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Whisk to combine and remove any lumps.
2. Next, make a well in the center of the flour mixture and add the eggs and buttermilk.
3. Melt 4 tablespoons of butter in the microwave and drizzle it into the batter mixture and whisk until smooth.
4. Slice the fresh figs into thin pieces, about 1/4 inch thick.
5. Heat a large non-stick skillet to medium heat and butter lightly.
6. Dollop about 1/4 cup of batter into the skillet in 3 places.
7. Add the fresh figs to the batter, about 2-3 per round. Allow the pancakes to cook for about 2 minutes per side.
8. Flip pancakes over and continue to cook for 2-3 minutes or until golden brown.
8. Arrange on a plate with a little more butter and a drizzle of warm maple syrup. I like to serve these Buttermilk Fig Pancakes with chicken sausages. Enjoy!