Butterbeer Pancakes
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
Directions:
- For the pancakes: Pulse butterscotch chips until fairly fine. Some bigger pieces are fine.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and butterscotch chip crumbs.
- In a separate bowl, whisk milk, yogurt, coffee creamer, and eggs.
- Add wet ingredients to dry and stir until just combined. Lumps are okay! Don't overmix the batter.
- Scoop 1/2 cups of batter onto a griddle or skillet and cook until bubbles form, flip and cook until golden brown.
- For the syrup: While the pancakes are cooking, stir together butter, buttermilk, and sugar in a saucepan over medium heat.
- Bring to a boil for one minute. Then remove from heat.
- Add baking soda and butter extract. Let rest while pancakes finish cooking.
- For the whipped cream: Whip all ingredients together until light and fluffy
- 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
Posted on Fantastical Sharing of Recipes