Root Beer Pancake Recipe

If you want a breakfast that feels a little more exciting than the usual stack of pancakes, these Root Beer Pancakes are such a fun choice.

They are soft, fluffy pancakes with just the right amount of sweet root beer flavor mixed into the batter.

My husband asks for these all the time, and the kids never complain when they see them cooking on the griddle.

Add whipped cream, syrup, and a light dusting of powder sugar on top, and suddenly breakfast feels like something worth slowing down for.

Ingredients

See the recipe card below for measurements and instructions.

• All Purpose Flour
• Sugar
• Baking Powder
• Baking Soda
• Root Beer
• Eggs
• Butter
• Vanilla Extract
• Heavy Whipping Cream
• Powdered Sugar

One of my favorite things about this great recipe is how simple it is to make from scratch with ingredients you probably already have at home.

The root beer gives the pancakes a sweet flavor without making them overpowering, and the fluffy texture makes a huge difference compared to boxed mixes.

How to Store Leftovers

Allow leftover pancakes to cool completely before storing so they do not become soggy from trapped steam.

Place the pancakes in an airtight container or zip-top bag and store them in the fridge for up to 4 days. If stacking the pancakes, place a piece of parchment paper between each one to keep them from sticking together.

To freeze, place the cooled pancakes in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.

Reheat pancakes in the microwave, toaster, or in a skillet over low heat until warmed through. Store leftover whipped cream separately in the fridge and use it within 2 days for the best texture.

Tips for Making Root Beer Pancakes

For the fluffiest pancakes, avoid overmixing the batter. Stir just until the dry ingredients are combined with the wet ingredients. A few small lumps are perfectly fine and actually help create soft, fluffy pancakes.

Cooking the pancakes over medium heat helps them cook evenly without burning the outside too quickly. If the pan or griddle gets too hot, the pancakes may brown before the inside finishes cooking.

One easy way to tell when the pancakes are ready to flip is to watch for bubbles on the surface of the batter. Once the bubbles begin to pop and the edges start looking set, it is usually time to turn them over.

I like using an electric griddle because it keeps the temperature steady, but a large skillet or nonstick pan works just as well. Lightly greasing the cooking surface with butter helps keep the pancakes from sticking and adds extra flavor.

The homemade whipped cream really takes these pancakes up a notch. Chilling the mixing bowl before whipping the cream helps it come together faster and creates a thicker texture for topping the pancakes.

If you want to change the sweetness level of the whipped cream, simply adjust the amount of powdered sugar. I usually use about 2 tablespoons for a lighter sweetness, but you can add more if you prefer.

Even though this recipe does not use buttermilk, the root beer still helps create a soft and tender texture that makes these pancakes one of our favorite breakfast treats.

More Breakfast Recipes

Can you have too many breakfast ideas? I don't think so! Here are a few more fun recipes to try next.

Hi, I'm Katie!

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