Tuesday, July 31, 2018

Butterbeer Pancakes

For all the Potterheads in your life (or butterscotch lovers), these Butterbeer Pancakes will be their new favorite breakfast. Always.

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Happee birthdae, Harry and Jo! Today's recipe is in celebration of the wizarding world's most fantastical treat: butterbeer. I know I would totally love these Butterbeer Pancakes on my birthday, so totally fitting for me to share today :) These are a little bit of a labor of love, as you make pancake batter, butter syrup, and whipped cream. But it honestly doesn't take too long and the end result is amazing. I love all the butterscotch-y goodness AND the whipped cream is honestly good on its own. I would take a bowl full of it by itself. I don't like butterscotch ice cream topping and wanted to find something with better flavor and discovered this Mrs. Richardson's topping that is butterscotch caramel. It was so luscious and the perfect consistency for these pancakes!

Butterbeer Pancakes #recipe #breakfast #pancakes #butterscotch #butterbeer #harrypotter

What you need:
For the pancakes:
  • 1 cup butterscotch chips
  • 2 1/4 cups all purpose flour
  • 4 Tbsp. granulated sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup whole milk
  • 1/2 cup vanilla yogurt or plain Greek yogurt
  • 1/2 cup caramel coffee creamer
  • 2 large eggs
For the syrup:
  • 1/4 cup unsalted butter
  • 1/3 cup buttermilk 
  • 1/2 cup granulated sugar
  • 1/2 tsp. baking soda
  • 1 tsp. butter or vanilla extract
For the whipped cream:
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 2 Tbsp. dry butterscotch instant pudding mix
For the optional toppings:
  • Butterscotch syrup
  • Caramel syrup
  • Lightning bolt sprinkles
  1. For the pancakes: Pulse butterscotch chips until fairly fine. Some bigger pieces are fine.
  2. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and butterscotch chip crumbs.
  3. In a separate bowl, whisk milk, yogurt, coffee creamer, and eggs.
  4. Add wet ingredients to dry and stir until just combined. Lumps are okay! Don't overmix the batter.
  5. Scoop 1/2 cups of batter onto a griddle or skillet and cook until bubbles form, flip and cook until golden brown.
  6. For the syrup: While the pancakes are cooking, stir together butter, buttermilk, and sugar in a saucepan over medium heat. 
  7. Bring to a boil for one minute. Then remove from heat.
  8. Add baking soda and butter extract. Let rest while pancakes finish cooking.
  9. For the whipped cream: Whip all ingredients together until light and fluffy
  10. Serve pancakes topped with butter syrup, butterscotch whipped cream, and other toppings, if desired. We had a lovely butterscotch caramel syrup!
Recipe slightly adapted from Sugar and Soul

I love coffee creamer in pancakes and was excited that there was some in these Butterbeer Pancakes, much like this recipe for Hazelnut Pancakes that I had tried years ago. I also love that it contains pudding mix because I always have it on hand and I, for sure, need to make these Harry Potter's Butterbeer Pudding Cookies from Sugar and Soul.


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