Some things just go together like pancakes and syrup. In this case, those things are literally pancakes and syrup…but with a little twist. Pack those classic, delicious breakfast flavors into syrup and pancake whoopie pies! These mini homemade pancakes are sandwiched with fluffy maple buttercream and topped with a little caramel syrup and a cube of chocolate “butter” to look like a stack of good ‘ol fashioned pancakes but taste like mini cakes. Now you can take your breakfast or brunch up a few notches with a sweet breakfast treat that could be delicious ALL DAY!
I’m pretty sure these sweet pancake whoopie pies kick my morning cereal’s butt! The wonderful thing about traditional whoopie pies is they pack all of the flavors of cake or cupcakes in easy-to-hold sandwiches, which makes them great for parties. I guess that begs the question “why is it called a whoopie PIE?” Think on that for a second.
Scroll down for the full recipe card and how-to! ??
To make these whoopie pies not only taste like a stack of pancakes but look like one too, I allowed a little caramel syrup to drip over the sides like maple syrup and topped it with a mini cube of yellow chocolate. The caramel sauce perfectly compliments and pancakes and maple frosting without overpowering it or causing the pancakes to become soggy. I didn’t want to use regular maple syrup because I didn’t want the maple flavor to be overwhelming or risk making soggy pancakes. No one wants that!
Whether you stack ’em or drip ’em or whatever, these little handheld pancake whoopie pies are delicious for all sorts of occasions!
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tbsp + 1 tsp granulated sugar
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Splash of lemon juice
- 1 1/4 cups buttermilk
- 2 eggs
- 2 tbsp vegetable oil
- 1 cup butter, room temperature
- 1 cup powdered sugar
- 1/2 tsp maple extract
- Pinch of salt
- Yellow candy melts, for garnish
- Caramel sauce, for garnish
- In a large mixing bowl, whisk together the flour, salt and baking powder.
- In a separate bowl or large measuring glass, whisk together the eggs, buttermilk, vanilla, lemon juice and vegetable oil until smooth
- Slowly whisk the wet ingredients into the dry, mixing until the batter is smooth
- Heat up a griddle on medium heat (about 300 F) and spray with a butter cooking spray
- Use a tablespoon to scoop 1 tbsp of batter onto the pre-heated griddle and cook for several minutes on each side until golden and cooked all the way through. Set aside to cool.
- Beat the butter for about one minute until light and fluffy
- Add the powdered sugar in batches, scraping the bowl as needed
- Mix in the maple flavoring and a pinch of salt and beat for an additional minute until fluffy
- Melt yellow candy melts in a small bowl and create a square lipped dish with aluminum foil
- Pour the candy melts into the foil dish, smooth and top and set aside to harden completely
- Move the syrup frosting to a pastry bag fitted with a piping tip
- Pipe a dollop of frosting onto one cooled pancake and top with another of equal size, pressing together lightly
- Drip a little caramel sauce on the assembled whoopie pies if desired
- Once the yellow candy melts have hardened, peel away the foil and cut into small square with a sharp knife. Use a small amount of frosting to attach the yellow "butter" squares to the top of each whoopie pie or simply place on top of the caramel sauce to stick