Orange Fig Syrup Drizzled Over Blackberry Buttermilk Pancakes
Elevate your breakfast game with these indulgent Blackberry Buttermilk Pancakes drizzled with a luscious homemade Orange Fig Syrup. Fluffy and tender, these pancakes are bursting with fresh blackberries in every bite, perfectly complemented by the bright, citrusy sweetness of the syrup, made with dried figs, honey, and a hint of orange zest. This decadent recipe blends classic comfort with a gourmet twist, and the rich, slightly chunky syrup can be customized to your preferred consistency. Easy to prepare in under an hour, this dish is ideal for a special brunch or a cozy weekend treat. Serve your stack warm, topped with extra blackberries for a beautiful, fruity finish your family and guests will love!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.25 cups Buttermilk
- 1 large Egg
- 4 tablespoons Unsalted butter, melted
- 1 teaspoons Vanilla extract
- 1 cup Fresh blackberries
- 0.75 cup Dried figs, chopped
- 1 cup Orange juice
- 0.5 cup Honey
- 1 teaspoons Orange zest
- 0.5 cup Water
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be slightly lumpy. Fold in the fresh blackberries gently.
Heat a large non-stick skillet or griddle over medium heat and lightly grease with butter or neutral oil.
Scoop about 1/4 cup of pancake batter onto the skillet and cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip and cook the other side for 1-2 minutes, until golden brown. Repeat with the remaining batter.
To make the orange fig syrup, combine the chopped dried figs, orange juice, honey, orange zest, and water in a small saucepan over medium heat.
Bring the mixture to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the figs soften and the syrup thickens slightly.
Remove the syrup from heat and let it cool slightly. You can blend it for a smoother consistency, or leave it chunky for texture.
To serve, stack the pancakes on plates, and drizzle generously with the orange fig syrup. Garnish with extra fresh blackberries if desired.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2352 mg | 102% | |
| Total Carbohydrate | 395.9 g | 144% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 223.4 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 688 mg | 53% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2273 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
