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:

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

Posted on Fantastical Sharing of Recipes