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.
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!
Brunch has never been more magical! These fluffy butterbeer pancakes have all of the great flavors of the famous Harry Potter drink.
- 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
- 1 pint heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
- caramel syrup as needed
- 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.
- 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!!