Wednesday, January 25, 2017

Butterscotch Pancakes

Butterscotch Pancakes: Savory Sweet and Satisfying

These pancakes were originally called Harry Potter Butterbeer Pancakes, but I decided to rename them. I have never read any of the Harry Potter books or seen any of the movies. I know I am probably one of the only people that hasn't, but they just never have interested me.

Essentially what we have here is a butterscotch pancake that is drizzled in a butter syrup and then topped with the most delicious butterscotch whipped cream. I originally was thinking of calling them Butterscotch Pancakes with Butter Syrup and Butterscotch Whipped Cream, but that is one long name for a recipe. So I went with short and sweet, Butterscotch Pancakes.

These pancakes make a wonderful special breakfast, like for a celebration or special occasion. They are truly delicious and I enjoyed every bite of them.

Butterscotch Pancakes



  • 1 cup butterscotch chips
  • 2 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup half and half
  • 1/2 cup ricotta cheese
  • 2 ounces sweetened condensed milk
  • 1/4 cup half and half
  • 1 teaspoon caramel sauce
  • 2 egg
  • Syrup

  • 1/4 cup unsalted butter
  • 1/3 cup buttermilk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • Whipped Cream

  • 1 teaspoon butter extract
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 2 tablespoons instant butterscotch pudding powder



  1. Add the butterscotch chips to a food processor or blender and pulse until they are in fine pieces.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda and butterscotch pieces.
  3. In a separate bowl whisk together the milk, ricotta, sweetened condensed milk and eggs. Add the wet ingredients to the dry and stir just until combined. Do not over mix, the batter will be a little bit lumpy.
  4. Spray a griddle with cooking spray and heat over medium heat. Use a 1/3 cup measuring cup to scoop out the batter and pout onto the hot griddle. Cook for 1 1/2 - 2 minutes or until edges start to bubble, flip over and cook on the other side for about 1 minutes or until pancake is golden brown.


  1. In a medium saucepan add the butter, buttermilk and sugar. Stir over medium heat until the sugar has dissolved and butter has melted.
  2. Let the mixture come to a boil and boil for one minute.
  3. Remove from the heat and stir in the baking soda and butter extract, the mixture will bubble up and foam.
  4. Let the syrup rest for a few minutes before serving.

    Whipped Cream

  1. In a medium bowl whisk together all of the ingredients until stiff peaks form.
  2. Top the pancakes with the butter syrup and then the butterscotch whipped cream.

Nutrition Facts

Serves: 5

Amount Per Serving

Calories 1,011

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 27.1% Vitamin C 0.9%

Calcium 24.6% Iron 2.2%

*Nutritional information will vary depending on the brands you use.

*Adapted from Sugar and Soul.
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