Harry Potter Butterbeer 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
  • 1/4 cup of butter
  • 1/3 cup of buttermilk
  • 1/2 cup of sugar
  • 1/2 tsp. of baking soda
  • 1 tsp. butter extract (use vanilla i you can’t find butter)
Whipped Cream
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 2 tbsp butterscotch instant pudding powder
Optional Toppings:
  • Butterscotch Syrup
  • Caramel Syrup
  • Lightning Bolt Sprinkles


  1. Add butterscotch chips to a food processor or blender and pulse until fine bits form.
  2. 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.
  3. 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.
  1. 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.
  2. 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:
  1. Whip all ingredients in a medium bowl or stand mixer fitted with a whisk attachment until light and fluffy.
  1. Top your stack of pancakes with the butter syrup, butterscotch whipped cream, and optional toppings.

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