Root Beer Pancakes
Makes approximately 10 -12 depending on size
Ingredients
Root Beer Pancakes
- 2 cups all purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ cups Root Beer
- 2 eggs
- ¼ cup butter melted
- 1 tsp vanilla extract
For the Homemade Whipped Cream
- 1 cup heavy whipping cream
- ½ tsp vanilla extract
- 2-4 TBSP powder sugar depends on your preference for sweetness
Instructions
For the Root Beer Pancakes
- Combine dry ingredients into a bowl.
- Add Root Beer, eggs, butter, and vanilla to the dry mixture and mix.
- Mix until all lumps are gone.
- Heat a lightly greased griddle to medium heat, adjust heat as needed. I use an electric griddle and set the temperature to 350 degrees.
- Pour or scoop approximately ¼ cup of batter onto the griddle, use more or less batter to create your desired size of pancakes.
- Brown pancake on both sides and serve warm!
For the Homemade Whipped Cream
- Chill your mixing bowl and beaters in the freezer for about 10 minutes.
- Then in a large metal bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form.
- Scoop (using an ice cream scoop) whipped cream and top pancakes.
- Lightly dust with powder sugar and drizzle with your favorite syrup.
- Serve with a smile and enjoy!
