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Pancakes + Butter Whoopie Pies

Look, I'm not suggesting that you serve these for breakfast but I certainly won't pass judgement if you do. When I wrote this recipe, I just couldn't stop. Even at the point of nausea, I just kept eating them. Normally, I have some ounce of self-control but that went right out the window after I made these.

The cakes of these whoopie pies are deliciously akin to pancakes filled with maple syrup. They are tender and soft and exactly what a whoopie pie should be. The filling- geez louise. Thanks to the glory of butter extract, the filling is buttery and marshmallowy and addictive. Put it together and what do you have? Pancake + Butter Whoopie Pies.


Bowl #1

1 stick [113 grams] butter, room temperature

3/4 cup [145 grams] light brown sugar

Bowl #2

2 whole eggs

1/2 cup [160 grams] maple syrup

1 teaspoon vanilla extract

1 teaspoon maple extract

Bowl #3

2 cups [290 grams] all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1 tablespoon corn starch

On the sidelines:

Cream filling, recipe as follows



In the first bowl, cream together the butter and sugar for several minutes until light in color and fluffy.


Add the second bowl into the first bowl and continue to beat for a few minutes.


Whisk together the dry ingredients in the third bowl and add into the batter. Mix until evenly combined.


I like to chill the batter at this point. Chilling the batter allows for more uniform baking- in other words, your whoopie pies will be more evenly circular. If you don't mind odd shapes, go ahead and skip the chilling. Otherwise, chill for about an hour. At the end of the chill time, preheat the oven 350 degrees.


Using a small, one tablespoon cookie scoop for even shapes, portion out the batter onto parchment lined baking sheets. If you don't have a cookie scoop, go ahead and use a small spoon.


Bake until the little cakes are set, roughly 15-20 minutes. Let cool.


To assemble, pipe or spoon a bit of cream onto the bottom of one cake and smoosh on top another cake. Sprinkle with powdered sugar for decoration or a few spots of maple syrup to send it over the top.


Cream Filling

Bowl #1

1 cup powdered sugar

1 stick butter, room temperature

1 cup marshmallow fluff

1/4 teaspoon salt

1/2 teaspoon butter extract, imperative for the flavor of butter and pancakes!


Beat everything together until light and fluffy.

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