Butterbeer Pancakes
Indulge in the nostalgic flavors of butterscotch with these fluffy pancakes that are perfect for breakfast, brunch, or themed gatherings.
Ingrédients
Dry Ingredients
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 2 tablespoons sugar Agave syrup can be used as a substitute.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk Almond or soy milk can be used as a dairy-free alternative.
- 1/4 cup butter, melted Coconut oil can be used for a dairy-free option.
- 1/4 cup butterscotch sauce Key flavor component.
- 1 large egg For gluten-free or vegan versions, substitute with a flax egg.
- 1 teaspoon vanilla extract
Toppings
- to taste whipped cream For serving.
Instructions
Preparation
- Gather all your ingredients and measuring tools.
- Preheat a skillet over medium heat and lightly grease with butter or cooking spray.
Mixing
- In a bowl, combine the flour, sugar, baking powder, and salt. Whisk until there are no lumps.
- In another bowl, whisk together the milk, melted butter, butterscotch sauce, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just mixed, leaving some lumps.
Cooking
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, approximately 2-3 minutes.
- Flip the pancake and cook for an additional 1-2 minutes until golden brown.
- Repeat for remaining batter, adding more grease to the skillet as needed.
Notes
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze and reheat as needed. Customize with chocolate chips, nuts, or fresh fruits as desired.