These Harry Potter Butterbeer Pancakes are loaded with caramel, butterscotch, vanilla, and butter flavor and the perfect nerdy start to your day or a great way to kick off The Chosen One’s birthday!
You guys! BUTTERBEER PANCAKES! I mean, I don’t know about you, but I can’t think of a better way to start the day. Seriously, Butterbeer freakin’ pancakes! It only took about four batches to get them right, but it was so so worth it!
Is anyone else excited about the release of Harry Potter and the Cursed Child, both the play and the written screenplay? I’ve been trying to convince my husband to go to London for weeks now, it hasn’t happened yet, but I can promise you, IT WILL – someday!
But in the meantime, I’m really excited for the book adaptation to come out this weekend!
Also, have you seen the Illustrated versions? They’re so gorgeous and it’s been fun having a new set of some of my favorite books to collect!
And have you seen the new 20th Anniversary copy of Harry Potter and the Philosopher’s Stone, it was only made available in the UK, but you can order it on Amazon through the link below!
You can buy them in both hardcover and paperback with your house, I got the Ravenclaw one and it is bloody beautiful!
These pancakes are made with a mix of butterscotch, caramel, vanilla, and butter to give that rich and delicious butterbeer taste we all know and love! They’re also made with ricotta cheese to keep them soft and fluffy. And then they’re topped with the most incredible butter syrup, like no joke, this stuff is amazing!
You might be thinking – butter syrup, why not just add a couple squares of butter and let them melt over the pancakes like muggles do – well, because this is no ordinary syrup!
This syrup is made with butter, buttermilk, butter extract, sugar, and baking soda and it’s out-of-this-wizarding-world-good! These pancakes just wouldn’t be the same without it!
This syrup is basically a buttery sugary drizzle that tastes like every freshly baked, warm pastry you’ve ever had. It’s absolutely heavenly.
So stack those pancakes up, pour that amazing syrup all over them and top them off with a fluffy butterscotch whipped cream! Don’t forget to drizzle them with butterscotch or caramel syrup (or both) and you can’t leave out the Lightning Bolt Sprinkles!
Several have asked and since much of the butterbeer inspired flavor comes from the whipped cream and the syrup, you can use a regular pancakes mix or your own pancake recipe and just add the butterscotch chips to them and add the additional toppings.
More Harry Potter Inspired Recipes
- Butterbeer Pudding Cookies
- No Bake Butterbeer Cookies
- Butterbeer Cupcakes
- Butterbeer Poke Cake
- Amortentia Cocktail
👋 Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges and win prizes!
Harry Potter Butterbeer Pancakes
Ingredients
Pancakes
- 1 cup butterscotch chips
- 2¼ cup all-purpose flour
- 4 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3/4 cup whole milk
- ½ cup ricotta cheese
- 1/2 cup caramel coffee creamer
- 2 large eggs
Syrup
- 1/4 cup butter
- 1/3 cup buttermilk
- 1/2 cup sugar
- 1/2 tsp. baking soda
- 1 tsp. butter extract (use vanilla if you can’t find butter)
Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 2 tbsp butterscotch instant pudding mix (dry)
Optional Toppings
- Butterscotch Syrup
- Caramel Syrup
- Lightning Bolt Sprinkles
Instructions
Pancakes
- Add butterscotch chips to a food processor or blender and pulse until fine bits form.
- In a large bowl, not a stand mixer, combine flour, sugar, baking powder, baking soda, salt and and butterscotch chip crumbs. In a separate bowl, whisk together milk, ricotta, coffee creamer, and eggs. Add wet ingredients to dry ingredients and stir until just combined. The batter should be a bit lumpy, do not overmix.
- Spray griddle or large pan with cooking spray and heat over medium heat. Use a ½ cup measuring cup to measure and pour batter onto cooking surface. Cook for 1 ½ – 2 minutes until edges start to bubble, flip and cook the other side for about a minute until that side is golden brown.
Syrup
- While pancakes are cooking, add butter, buttermilk, and sugar to a medium saucepan. Stir together on medium heat until sugar has dissolved and butter has melted. Let ingredients come to a boil and boil for one minute and remove from heat.
- Stir in baking soda and butter extract, syrup will have a bubbly foam on the top, this is normal. Let rest for a few minutes and your syrup is ready to serve.
Whipped Cream
- Whip all ingredients in a medium bowl or stand mixer fitted with a whisk attachment until light and fluffy.
Assemble
- Top your stack of pancakes with the butter syrup, butterscotch whipped cream, and optional toppings.
Video
Notes
- Several have asked and since much of the butterbeer inspired flavor comes from the whipped cream and the syrup, you can use a regular pancakes mix or your own pancake recipe and just add the butterscotch chips to them and add the additional toppings.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Lori says
These are amazing-such a treat!
Rebecca Hubbell says
So glad you liked them!
Myri Dublin says
how much does the recipe for the syrup make?
Rebecca Hubbell says
It makes about 1 1/4 to 1 1/2 cups.
Megan says
Is it unsalted butter? I mean I’m assuming it is but I wanted to make sure.
Rebecca Hubbell says
In the syrup? It can be either.
Kathy says
I made these and my husband and kids went crazy in fact my oldest son requested I make them on his, day off which is the solar eclipse day and he couldn’t get enough if them I had to make it twice so everyone got some live love love this thank you
Rebecca says
Yay, I’m so glad your guys enjoyed them!
Lane & Holly @ With Two Spoons says
Genius! My Harry Potter loving kids would totally adore these!
Sarah S. says
We are huge HP fans and were so excited to see these pancakes. They were delicious but SO SWEET to the point where we could only eat one. They would be great as a dessert. I too had a hard time making them even on low heat as they didn’t seem to cook in the middle. I maybe would halve the butterscotch chips to a half cup next time and omit the sugar (you don’t need it). Otherwise the syrup and whipped cream were yummy!
Jared says
Omit the sugar from the syrup or the whipped topping?
Danielle says
Wherever did you get those lightning bolt sprinkes???
Rebecca says
Hi Danielle, you can find them on Amazon: https://www.amazon.com/The-Geeky-Hostess-Lightning-Sprinkles/dp/B00VMH24IQ/ref=sr_1_2?ie=UTF8&qid=1489930135&sr=8-2&keywords=lightning+bolt+sprinkles
Lia says
I was super excited to try these, and I think the flavors are right–but the batter was way too dry. I followed the recipe, and basically ended up with cake in a skillet. I think there needs to be more liquid to make them more pancake-y. They didn’t cook all the way through (even on a low heat) because they’re way too thick. This also made way more than 7 pancakes, and it seemed to me that ours are about the same size as those in the picture. Personally, if you’re trying to save time, I would skip the syrup–it was fine, but didn’t make or break my pancake experience.
Catherine Burch says
Hey, mine turned out too thick, too. Luckily I read reviews first! I ended up adding 1/2 c milk and 1/2 cup buttermilk to get a more pancake like consistency. It was a rainy day, so don’t think it is elevation or humidity related. My boys (18 & 12). Loved them!
Shelly says
These look amazing! We are pancake lovers and big HP fans!! We’re thinking about making these for big family camping trip for our HP Themed day (yes, we’re that family that has themes and dresses alike at amusement parks :). We do as much food prep ahead of time as possible, so I’m wondering if these will freeze well? Or will the batter hold up to a night to two in the refrigerator? What about the syrup? Thanks! I can’t wait to try these!!!
Rebecca says
Hi Shelly, I’ve never made them in advance so I’m really not sure. I think freezing them might be your best bet. But the syrup will not hold up and needs to be made shortly before serving. I hope you guys have fun!
Shelly says
Thanks! I’m making them tonight for National Pancake Day. Whatever we have left over I’ll freeze and see how they are. Making the syrup at camp is something we can do – that will be our Potions Professor’s job!
Rebecca says
Haha, I love that idea!
Karly says
My kids. Are going. to. FREAK. One, they’re natural born pancake lovers (inherited, obviously) AND huge HP fans. These are perfection!
Rebecca says
Thanks so much, Karly! I hope you guys love them as much as we do!
Marcy says
I have tried these pancakes and they are delish you should def try them!!!!??????????
Rebecca says
I’m so glad you enjoyed them Marcy!!!
Solidworks crack says
These are soooo good!!!
Heather @Boston Girl Bakes says
Ok I’m a huge Harry Potter Fan and these look so crazy scrumptious! LOVE these!
Rebecca says
Thanks so much Heather!
Kristie says
Genius!!!!! These look amazing! I can’t wait to try them
Rebecca says
Enjoy!
Miranda says
I love this! Harry Potter is one of my faves, I can’t wait to try these out!