ingredients
  • butterscotch chips 1 cup
  • All-purpose flour 2¼ cup
  • Granulated sugar 4 tbsp
  • Baking powder 1 tsp • 156 kcal
  • Baking soda ½ tsp
  • Salt ½ tsp • 1 kcal
  • Whole Milk 3/4 cup
  • Ricotta cheese ½ cup • 140 kcal
  • caramel coffee creamer 1/2 cup
  • Eggs 2 large • 130 kcal
  • Butter 1/4 cup • 717 kcal
  • Buttermilk 1/3 cup
  • Sugar 1/2 cup • 470 kcal
  • Baking soda 1/2 tsp.
  • butter extract 1 tsp. (use vanilla if you can't find butter)
  • heavy (double) cream 1 cup
  • powdered (icing) sugar 1/4 cup
  • butterscotch instant pudding mix 2 tbsp (dry)
  • Butterscotch Syrup
  • Caramel Syrup
  • Sprinkles
Calories refers to 100 gr of product

If you’re a fan of the boy wizard, you’re sure to want to try these butterbeer pancakes!

Even if you’ve never heard of Harry Potter (unlikely, but possible!), you should try these amazing pancakes anyway. The pancake batter contains ground up butterscotch chips to give an amazing taste, but the syrup is an amazing confection. It’s made of butter, butter extract (use vanilla extract if you prefer), sugar, buttermilk, and baking soda.

That’s not all – to make this dish really indulgent, top with special butterscotch whipped cream and butterscotch chips too!

Instructions

To make pancakes:

Add butterscotch chips to a food processor or blender, and pulse until you are left with fine pieces.

In a large bowl, (don’t use a stand mixer for this), combine flour, sugar, baking powder, baking soda, salt, and butterscotch chip crumbs.

In a separate bowl, whisk together the milk, ricotta, coffee creamer, and eggs.

Next, add wet ingredients to dry ingredients and stir until just mixed. The batter should be a bit lumpy, so don’t be tempted to over-mix.

Spray a griddle or large pan with cooking spray or brush with oil and heat up over medium heat. Use a ½ cup measuring cup to scoop and pour batter onto the griddle or pan.

Cook for 1 ½ – 2 minutes until the edges of the pancake start to bubble, then flip over and cook on the other side for about a minute until golden brown.

Remove and keep warm on a plate while you make the rest of the batch.

For the syrup:

While pancakes are cooking, mix butter, buttermilk, and sugar together in a saucepan on medium heat until sugar has dissolved, and butter has melted.

Let ingredients come to a boil and simmer for one minute. Remove from heat.

Stir in the baking soda and butter or vanilla extract. Don’t worry if the syrup has foam on the top – this is normal. Let it rest for a few minutes while you finish cooking the pancakes, and your syrup is ready to serve.

Whipped Cream:

Whip all whipped cream ingredients in a medium bowl or with a stand mixer fitted with a whisk attachment until light and fluffy.

To Assemble:

Stack the pancakes, then top your stack with the butter syrup, butterscotch whipped cream, and any other optional toppings. Serve and enjoy!

Notes:

You can also use shop-bought pancake mix and add the butterscotch chips to it for the pancakes if you’re pushed for time. All you have to do then is make the syrup and whipped cream to go with them – or even just the syrup, if you prefer.