Harry Potter Butterbeer Pancakes

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25 minutes

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These Butterbeer Pancakes will bring a piece of the wizarding world of Harry Potter to your breakfast table. This recipe includes butterscotch chips and a hint of butterscotch syrup, giving each pancake a rich and indulgent flavor.

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Butterbeer pancakes on white plate

Butterbeer Pancakes Recipe

As these amazing pancakes cook, the delightful aroma of butter and sweet butterscotch fills the air, transporting you to the enchanting world of wizards. Not only do they smell wonderful, but they’re golden brown and fluffy with delicious pockets of melted butterscotch goodness.

The combination of the light and airy texture and the rich, butterbeer-infused flavor creates the perfect pancake experience. For a delicious topping, these butterbeer pancakes are drizzled with warm butterscotch syrup and a dollop of whipped cream.

Pancakes are the perfect way to start any morning. For other delicious recipes, check out these Fluffy Honey Pancakes and these Lemon Ricotta Pancakes.

Butterbeer pancakes from above

Why We Love This Recipe

  • Butterbeer twist This butterbeer pancake recipe is a fun and creative spin on traditional pancakes. They’re sure to make a magical breakfast for any Potter fan.
  • Easy recipe – You can mix up the batter in just one bowl with easy ingredients, most of which you probably have on hand.
  • Buttery and fluffy: Made from scratch, these pancakes have a delicious, buttery flavor with a light and fluffy texture.
Butterbeer Pancakes Ingredients

Ingredients

  • Flour – All purpose flour
  • Sugar – Regular granulated white sugar
  • Baking powder – I always add a heaping tablespoon for fluffy pancakes
  • Salt – Just a pinch to cut the sweetness
  • Eggs – Whisking the eggs will make the batter light and fluffy.
  • Milk – Whole milk or 2%
  • Oil – Pure vegetable oil works best
  • Butterscotch chips – Adds gooey butterscotch sweetness
  • Butterscotch syrup – For the extra buttery flavor
  • Whipped cream– (optional topping-not pictured)

How to Make Fluffy Butterbeer Pancakes

Step 1. In a large bowl, break the eggs, and beat them with a whisk until they’re light lemon yellow, and fluffy.

Step 2. Add sugar to the eggs and whisk until light and fluffy.

Whisked eggs in glass bowl
Eggs in bowl with sugar

Step 3. Next, add milk and oil, whisk until eggs, sugar, oil, and milk are completely incorporated.

Egg mixture with milk in bowl
Oil poured into egg mixture

Step 4. Add the flour and baking powder and whisk these ingredients together until evenly blended. The batter may be a little lumpy and that is perfectly okay.

Flour added to egg and milk mixture in bowl
Pancake batter being whisked in bowl

Step 5. Then add butterscotch chips and butterscotch syrup to the wet ingredients, swirling it through until it is evenly mixed. Let the pancake batter rest for a few minutes.

Butterscotch chips added to pancake batter
Butterscotch syrup swirled into butterbeer pancake batter

Step 6. Heat an electric griddle or skillet to medium heat until butter melts and sizzles. Drop the batter for the pancakes with either a ladle, or a half cup measuring scoop. Heat until the edges begin to have small air bubbles and the pancake is nice and brown.

Step 7. Using a thin spatula or pancake flipper, flip and cook the other side until golden brown. Remove from heat and transfer them to a plate to serve.

Pancake cooking in white skillet
Pancake flipped in white skillet

Step 8. Top your stack of pancakes with whipped cream, syrup, and extra butterscotch syrup. Enjoy!

Butterscotch syrup poured over butterbeer pancakes

What is Butterbeer?

The original Butterbeer is a fictitious beverage popular between witches and wizards in the Harry Potter Series by author J.K. Rowling. It’s described in the book as a little bit like less sickly butterscotch. 

If you’ve never tried it, this butterbeer recipe is easy to make with cream soda, heavy whipping cream, butterscotch syrup and a touch of sugar. Any Harry Potter fan will love it!

Butterbeer pancakes on white plate

Harry Potter Butterbeer Pancakes Add-in and Variations

  • Flour: If you prefer, you can use whole wheat flour. Keep in mind that whole wheat will soak up liquids more than regular flour. If the batter seems thick, just add a couple more tablespoons of milk
  • Sugar: We used regular granulated sugar, but you can use half brown sugar and half white sugar to give the pancakes a richer flavor. You can also use your favorite sugar substitute like Monk Fruit or Swerve (just check the conversion ratio on the package).
  • Buttermilk pancakes: You can also make butterbeer buttermilk pancakes if you prefer. Just use your favorite buttermilk recipe and add the butterscotch chips and syrup to the batter.
  • Chips: While butterscotch chips really help to give these pancakes that delicious butter flavor, you can use caramel chips, white chocolate chips or milk chocolate chips.
  • Extracts: Vanilla extract or butter extract is a great way to add deeper flavor without altering the overall butterbeer flavors.
  • Nuts: Add chopped pecans or walnuts to the pancake batter for a bit of added crunch.
  • Syrup: If you can’t find butterscotch syrup, you can top these with caramel syrup or even maple syrup.
  • Butterbeer Whipped Cream – Make your own homemade whipped cream and swirl a little butterscotch syrup through it.
Butterbeer pancakes cut apart with whipped cream on top

Can I Bake These in a Sheet Pan?

Yes, you can easily pour your batter onto a greased cookie sheet and bake at 350 for 12 minutes. Then you just slice them into individual servings and add your toppings.

Other Recipe FAQs

How do you keep your pancakes warm while you cook the rest?

Once the pancakes are done, transfer them to an oven-safe plate or baking sheet. Place them in a 200°F oven. This will help keep them warm without drying them out while you finish cooking the rest of the batch of butterbeer pancakes.

How do you store leftover pancakes?

You can place them in a freezer bag and keep them in the fridge for up to 3 days. This is a great meal prep idea. You can make butterbeer pancakes on the weekends and have them ready for the next week’s busy morning.

Can leftover pancakes be frozen?

You can freeze leftovers, or you can make an entire batch and freeze to have on hand for later. Then, just place them in a hot skillet to reheat.

Can butterscotch syrup be heated?

Yes, you can place the butterscotch syrup in the microwave for about 8-10 seconds until the syrup is warm. You can also warm it in a saucepan on the stove.

Butterbeer pancakes on a fork

Want More Harry Potter Inspired Recipes

Butterbeer Pancakes square
5 from 44 votes

Butterbeer Pancakes


Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
These magical Butterbeer Pancakes, loaded with sweet butterscotch chips and a hint of butterscotch syrup, brings a piece of the wizarding world of Harry Potter right to your breakfast table.

Equipment

Ingredients
 

  • 2 eggs
  • 3 Tablespoons sugar
  • 2 ¼ cups milk
  • 3/4 cup vegetable oil
  • 2 ½ cups flour
  • 3/4 teaspoon salt
  • 2 Tablespoons baking powder
  • ½ cup butterscotch chips
  • ½ cup butterscotch syrup
  • whipped cream optional

Instructions

  • In a large bowl, break the eggs, and beat them with a whisk until they’re light lemon yellow, and fluffy.
    2 eggs
  • Add sugar to the eggs and whisk until light and fluffy.
    3 Tablespoons sugar
  • Next, add milk and oil, whisk until eggs, sugar, oil, and milk are completely incorporated.
    2 ¼ cups milk, 3/4 cup vegetable oil
  • Add the flour, salt and baking powder and whisk these ingredients together until evenly blended. The batter may be a little lumpy and that is perfectly okay.
    2 ½ cups flour, 2 Tablespoons baking powder, 3/4 teaspoon salt
  • Then add butterscotch chips and butterscotch syrup to the wet ingredients, swirling it through until it is evenly mixed. Let the pancake batter rest for a few minutes.
    ½ cup butterscotch chips, ½ cup butterscotch syrup
  • Heat an electric griddle or skillet to medium heat until butter melts and sizzles. Drop the batter for the pancakes with either a ladle, or a half cup measuring scoop. Heat until the edges begin to have small air bubbles and the pancake is nice and brown.
  • Using a thin spatula or pancake flipper, flip and cook the other side until golden brown. Remove from heat and transfer them to a plate to serve.
  • Top your stack of pancakes with whipped cream, syrup, and extra butterscotch syrup.

Notes

We used regular granulated sugar, but you can substitute half brown sugar and half white sugar for a richer flavor. You can also swap out the regular sugar for your favorite sugar substitute like Monk Fruit or Swerve (just check the conversion ratio on the package).

Nutrition

Serving: 1g | Calories: 167kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 144mg | Potassium: 212mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 81IU | Vitamin C: 0.01mg | Calcium: 104mg | Iron: 1mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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5 from 44 votes (44 ratings without comment)

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