Wizards and Witches rejoice! These Magical Butterbeer Buttermilk Pancakes are the perfect way to celebrate #NationalPancakeDay. Or any day of the year really, I mean….Butterbeer Pancakes? Yes please!
I’ve seen a couple different recipes for butterbeer pancakes, cupcakes, cookies etc. circling Pinterest these days, so I figured I would share my version with all of you. Considering I’m a huge fan of all things Harry Potter and the Wizarding World, I loved the idea of creating a recipe in it’s honor.
Is anyone else as excited as me about the new Fantastic Beasts movie coming out November 18th? My plan is to go see it opening night! Maybe I’ll even celebrate that morning with these pancakes.
There are several main ingredients that are really necessary for the butterbeer flavor to come through. Plus, I learned that butter flavored extract was a thing. Until making these I had no idea it existed, but it’s a necessary element for the syrup on these pancakes. If you don’t have butter extract you can substitute it for vanilla extract, but if you happen to find some at the grocery store it will really add to the delicious flavors in this recipe.
One thing that I might change for the future is not using as many butterscotch chips in my pancakes, or removing them from the batter completely. Although they were a nice touch flavor wise, I found these pancakes to be on the majorly sweet side so I will leave it up to you if you want to include them or not!
Also, I found those adorable gold star sprinkles at Michael’s in case you’re curious. I thought they added an extra magical element to the dish.
1/2 Cup Butterscotch Chips (Or Less Depending on Level of Sweetness You’re Going For)
1 ½ Cups All-purpose flour
¼ Cup Sugar
1 ½ Tsp. Baking Powder
½ Tsp. Baking Soda
½ Tsp. Salt
1 Cup Buttermilk
¾ Cup Caramel Coffee Creamer
2 Large Eggs
3 Tbs. Unsalted Butter Melted
¼ Cup Butter
⅓ Cup Buttermilk
½ Cup Sugar
½ Tsp. Baking Soda
1 Tsp. Butter Extract
Caramel or Butterscotch Sauce
Sprinkles Of Your Choice (I used these Star Sprinkles)
Heat your oven to 250 degrees, this will allow you to keep your pancakes warm while you cook all of them. To begin with the pancakes you will want to whisk the flour, butterscotch chips, sugar, baking powder, baking soda and salt together in a large bowl. In a medium bowl whisk the buttermilk, caramel creamer, eggs, and melted butter.
Next you will add the wet ingredients to the bowl of dry ingredients and whisk them together until evenly blended. Be sure not to over mix! Once the batter is ready heat a griddle or a non-stick skillet to medium heat. Lightly oil the griddle with a non-stick cooking spray. Use a ¼ measuring cup to pour the batter for each pancake onto the griddle.
Cook for about 3 minutes or until air bubbles start to form. The bottom of the pancakes should be golden brown. After flipping the pancakes, cook them for about 2 more minutes or until golden brown. Be wary that the butterscotch chips may make your pancakes darker in spots, this is normal!
As the pancakes are done transfer them to an oven safe plate and place them in the warm oven. This will allow them to stay hot and fresh while you make the syrup.
Once the pancakes are in the oven, now is the time to make your butterbeer syrup. Add the buttermilk, butter and sugar to a medium saucepan. Stir while cooking over medium heat until the butter has melted and the sugar has dissolved. Let them come to a boil for about one minute and then remove from heat.
Then stir in the baking soda and butter extract. This will create a bubbly foam. Let it rest for a few minutes before serving. When you’re ready to eat stack your pancakes one at a time making sure to drizzle the caramel or butterscotch sauce in between each one. Once you have your stack of pancakes pour the butterbeer syrup on top and finish it off with some whipped cream and sprinkles. Accio magical breakfast!
I’m really happy that you are trying out my Magical Butterbeer Buttermilk Pancakes Recipe. Would love to see how they turn out for you! Be sure to tag me on Instagram @natashasfoodadventures or use my hashtag #natashasfoodadventures.