Root Beer Pancakes

Try this pancake recipe with root beer for a fun breakfast idea that makes soft, fluffy pancakes with amazing flavor and texture.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings pancakes

Calories 208kcal

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and baking soda until combined.
2 cups All Purpose Flour, ¼ cup Sugar, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda
Add the root beer, eggs, melted butter, and vanilla extract to the dry ingredients. Stir the batter until smooth and no large lumps remain. Be careful not to overmix.
1 ½ cups Root Beer, 2 Eggs, ¼ cup Butter, 1 teaspoon Vanilla Extract
Heat a lightly greased griddle or skillet over medium heat. If using an electric griddle, set the temperature to 350 degrees Fahrenheit.
Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook until bubbles begin to form on the surface and the edges start to look set.
Flip the pancakes and continue cooking until both sides are golden brown and the pancakes are cooked through.
Serve warm with homemade whipped cream, powdered sugar, and your favorite syrup.

Place the mixing bowl and beaters into the freezer for about 10 minutes before starting.
Pour the heavy whipping cream into the chilled bowl and beat until soft peaks begin to form.
1 cup Heavy Whipping Cream
Add the vanilla extract and powdered sugar. Continue mixing until stiff peaks form.
½ teaspoon Vanilla Extract, 2-4 tablespoons Powdered Sugar
Top the pancakes with a scoop of whipped cream, lightly dust with powdered sugar, and serve immediately.