[Harry Potter Butterbeer Pancakes]


1 cup butterscotch chips [ Hershey's]
2 1/4 cup all purpose flour
4 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup whole milk
1/2 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 extract if you can't find butter extract )

Whipped Cream

1 cup heavy cream
1/4 cup confectioners' sugar
2 tbsp butterscotch instant pudding powder

Optional Toppings:

Butterscotch syrup
Caramel Syrup


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 over mix.

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.


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.

5. 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:

6. Whip all ingredients in a medium bowl or stand mixer fitted with a whisk attachment until light and fluffy.


7. Top your stack of pancakes with the butter syrup, butterscotch whipped cream, and optional toppings.