Beat eggs lightly in a medium-size bowl; gently whisk in creme fraiche. In a separate bowl, combine dry ingredients. Add creme fraiche mixture to dry ingredients and whisk until just combined.

Heat a lightly buttered griddle or heavy skillet over moderately high heat. Ladle in batter, ⅛ cup at a time. Cook 2 to 3 minutes, until bubbles appear on the surface. Flip pancakes and cook 1 to 2 minutes longer. Repeat with remaining batter. Serve with either the Pineapple-Ginger or Fig-Walnut Topping.