Butterbeer Pancakes

September 4, 2016 8 Comments

I have been feeling some serious Harry Potter fever ever since The Cursed Child came out recently. I eagerly read it in about 6 hours. While the writing wasn’t quite as good as the other Harry Potter stories, I still loved every moment of reading it. It was a true trip down memory lane of the big events in the original books. So I was inspired to create some fluffy butterbeer pancakes this week that made me feel like I was sitting in The Three Broomsticks! The batter came together quickly.

The secret to the batter for the butterbeer pancakes was lots of cream soda. Not only did it give the perfect flavor, the carbonation made the pancakes incredibly airy! I also separated the egg whites from the yolks and whipped them up into clouds. When I folded them back in, I could see the huge air bubbles. That was going to mean pure fluffiness!
The secret to the batter for the butterbeer pancakes was lots of cream soda and butterscotch chips. Not only did the soda give the perfect flavor, the carbonation made the pancakes incredibly airy! I also separated the egg whites from the yolks and whipped them up into clouds. When I folded them back in, I could see the huge air bubbles. That was going to mean pure fluffiness!
The butterbeer pancakes needed to cook for about 3 minutes on each side to become cooked through and perfectly golden. I loved it so much when I flipped them over and they would immediately pff up!
The butterbeer pancakes needed to cook for about 3 minutes on each side to become cooked through and perfectly golden. I loved it so much when I flipped them over and they would immediately puff up! My trusty griddle was the perfect cooking vessel for the job.
The key to getting that signature butterbeer flavor was also in the toppings. I whipped up a bunch of heavy cream with powdered sugar and cinnamon. It was the perfect whipped cream for serving on the butterbeer pancakes!
The key to getting that signature butterbeer flavor was also in the toppings. I whipped up a bunch of heavy cream with powdered sugar and cinnamon. It was the perfect whipped cream for serving on the butterbeer pancakes!

I plated the butterbeer pancakes as I cooked them and served them with that gorgeous whipped cream, caramel syrup and extra butterscotch chips on top. Oh my goodness, it was the perfect Harry Potter inspired brunch! I was transported to Hogwarts with every bite. The pancakes were so light and flavorful with the melty butterscotch in them. The toppings sent them way over the top. Hope you all enjoy this magical breakfast!

Butterbeer Pancakes
Butterbeer Pancakes
Butterbeer Pancakes
Butterbeer Pancakes

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5 from 1 vote
Butterbeer Pancakes
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Butterbeer Pancakes
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Brunch has never been more magical! These fluffy butterbeer pancakes have all of the great flavors of the famous Harry Potter drink.

Course: Breakfast
Keyword: Butterbeer Pancakes, Pancakes
Servings: 6
Calories: 541 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE PANCAKES
  • 2 1/4 cups all-purpose flour
  • 3/4 cup 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 teaspoon cinnamon
  • caramel syrup as needed
Instructions
  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 350 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!!
Nutrition Facts
Butterbeer Pancakes
Amount Per Serving (1 serving)
Calories 541 Calories from Fat 253
% Daily Value*
Fat 28.1g43%
Saturated Fat 17.9g112%
Cholesterol 137mg46%
Sodium 202mg9%
Potassium 732mg21%
Carbohydrates 63.2g21%
Fiber 1g4%
Sugar 51.4g57%
Protein 7.6g15%
Calcium 170mg17%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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5 from 1 vote (1 rating without comment)