Description
These dreamy Butterbeer-style pancakes are studded with butterscotch chips and swirled with butterscotch syrup for a sweet, cozy stack that tastes like a mug of wizarding-world goodness.
Ingredients
Scale
- 2 large eggs
- 3 tablespoons granulated sugar
- 2 ¼ cups milk
- ¾ cup vegetable oil
- 2 ½ cups all-purpose flour
- ¾ teaspoon fine salt
- 2 tablespoons baking powder
- ½ cup butterscotch chips
- ½ cup butterscotch syrup (reserve a little for drizzling)
- Whipped cream, for topping (optional)
Instructions
- Crack the eggs into a big bowl and whisk them briskly until they lighten in color and become airy — you want a pale, slightly frothy mix.
- Stir the sugar into the eggs, then add the milk and the oil. Whisk until everything is smooth and uniform.
- Add the flour, baking powder, and salt to the wet ingredients. Stir gently until the dry ingredients disappear into a lump-free (ish) batter — a few small lumps are fine.
- Fold in the butterscotch chips and swirl in the butterscotch syrup so the flavor disperses through the batter. Let the mixture sit for a few minutes while you heat the pan; resting helps the pancakes puff.
- Warm your griddle or skillet over medium heat and melt a little butter or oil so it sizzles when a drop of batter hits the surface.
- Use a ½-cup scoop or a ladle to drop batter onto the hot griddle. Cook until bubbles form and the edges look set, then flip and brown the other side — about 2–3 minutes per side, depending on your heat.
- Stack the pancakes, drizzle with extra butterscotch syrup, and finish with a cloud of whipped cream if you like.
Notes
- Quick tips & substitutions
- For a deeper flavor, replace half the white sugar with brown sugar.
- If you use a sugar substitute, follow the package conversion for a comparable sweetness.
- Buttermilk works great in place of regular milk for tangier, taller pancakes; add a splash more milk if the batter looks too thick.
- Keep finished pancakes warm in a 200°F oven while you finish the batch.
- Storage
- Refrigerate leftovers in an airtight container for up to 3 days; reheat on a warm skillet. You can also freeze cooked pancakes between sheets of parchment for easy breakfasts later.
Enjoy your buttery, butterscotch-studded pancakes — perfect for a magical weekend breakfast or a festive Harry Potter-themed brunch!
Nutrition
- Serving Size: 1g
- Calories: 167kcal
- Sugar: 14g
- Sodium: 144mg
- Fat: 5g
- Saturated Fat: 3g
- Trans Fat: 0.002g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 22mg