Butterbeer Buttermilk Pancakes


  • 1½ cups all-purpose flour
  • ½ cup butterscotch chips (adjust for desired sweetness)
  • ¼ cup sugar
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ¾ cup caramel coffee creamer
  • 2 eggs
  • Syrup
    • 1/3 cup buttermilk
    • ¼ cup butter
    • ½ cup sugar
    • ½ teaspoon baking soda
    • 1 teaspoon butter extract
  • Toppings
    • Whipped cream
    • Sprinkles


Optional: Heat your oven to 250° F, which will allow you to keep your pancakes warm while you cook all of them.

Whisk together flour, butterscotch chips, sugar, baking powder, baking soda, and salt in a large bowl.

In a medium bowl, whisk together buttermilk, caramel creamer, eggs, and melted butter.

Add wet ingredients to bowl of dry ingredients and whisk them together until evenly blended. Be sure not to overmix!

Once batter is ready, set aside. Heat a griddle or non-stick skillet to medium heat. Lightly oil the griddle with non-stick cooking spray.

Use ¼ measuring cup to pour batter for each pancake onto the griddle or skillet. Cook for about 3 minutes or until air bubbles start to form. The bottom of the pancakes should be golden brown. After flipping pancakes, cook them for about 2 more minutes or until golden brown.

Once 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.


Combine 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 this come to a boil for about one minute and then remove from heat.

Stir in baking soda and butter extract. This will create a bubbly foam. Let sit for a few minutes before serving.

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