Butterbeer Pancakes Recipe

Name: Butterbeer Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 2-1/4 cups All-purpose Flour; 3/4 cups Dark Brown Sugar; 3 teaspoons Baking Powder; 2 teaspoons Cinnamon; 1 pinch Salt; 1 cup Almond Milk; 1 cup Cream Soda; 1 teaspoon Vanilla Extract; 3 whole Eggs, Yolks Separated From Whites; 1 cup Butterscotch Chips, Plus Additional For Topping; Butter, As Needed For Greasing The Griddle; FOR THE TOPPINGS:; 1 pint Heavy Cream; 2 Tablespoons Powdered Sugar; 1/2 teaspoons Cinnamon; Caramel Syrup, As Needed

Servings: persons

FOR THE PANCAKES:
2-1/4 cups All-purpose Flour
3/4 cups Dark Brown Sugar
3 teaspoons Baking Powder
2 teaspoons Cinnamon
1 pinch Salt
1 cup Almond Milk
1 cup Cream Soda
1 teaspoon Vanilla Extract
3 whole Eggs, Yolks Separated From Whites
1 cup Butterscotch Chips, Plus Additional For Topping
Butter, As Needed For Greasing The Griddle
FOR THE TOPPINGS:
1 pint Heavy Cream
2 Tablespoons Powdered Sugar
1/2 teaspoons Cinnamon
Caramel Syrup, As Needed

1
First, prepare the batter. Whisk the flour, dark brown sugar, baking powder, cinnamon and salt together in a large mixing bowl. In another bowl, whisk the milk, cream soda, vanilla and egg yolks together. Pour those wet ingredients into the dry ingredients and whisk it all together into a smooth, thick batter. Take the separate egg whites and use a hand mixer to whip them up into a fluffy cloud, which takes a minute or so. Fold the egg whites and the cup of butterscotch chips into the batter with a spatula to finish up the batter.
2
Heat up an electric griddle to 350u00b0F or a griddle pan over medium high heat. Butter the griddle lightly to grease it. Scoop out the desired portions of pancake batter onto the griddle and cook them for about 3 minutes on each side in batches. While they cook, make the easy whipped cream. Pour the heavy cream into a bowl and whip it up thoroughly with a hand mixer. Once it is whipped up, use the hand mixer to mix in the powdered sugar and cinnamon. Serve the pancakes as you make them with the whipped cream, caramel syrup and extra butterscotch chips on top and enjoy!!

1536

kcal

Calories

114

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE PANCAKES:, 2-1/4 cups All-purpose Flour, 3/4 cups Dark Brown Sugar, 3 teaspoons Baking Powder, and more.

Yes, Butterbeer Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterbeer Pancakes

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