Root Beer Pancakes: A Fun Twist on Brunch Classics!
Root Beer Pancakes are a fun twist on traditional brunch classics, featuring a fluffy texture and a sweet, syrupy flavor inspired by root beer floats.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 stacks 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- 2 tbsp sugar
- ¼ tsp salt
- 1 cup whole milk
- ½ cup root beer (not diet)
- 1 egg
- 2 tbsp melted butter (plus more for griddle)
- 1 tsp vanilla extract
- Whipped cream (for topping)
- Root beer syrup or classic maple syrup
- Maraschino cherries (for garnish)
- Optional: vanilla ice cream or whipped topping layer
Instructions
- In a bowl, whisk flour, baking powder, sugar, and salt. In a separate bowl, mix milk, root beer, egg, butter, and vanilla. Combine both to create a fun, fizzy pancake batter with that fluffy soda-shop vibe!
- Heat a buttered griddle over medium heat. Pour batter into rounds and cook until bubbles form. Flip and cook until golden—your weekend brunch treat is flippin’ perfect!
- Stack the pancakes high and proud. For that root beer float twist, layer with whipped cream or a scoop of vanilla ice cream in between—pure dessert-meets-breakfast magic.
- Pour root beer syrup (or maple if preferred) all over the stack. Let it drip for that extra sticky-sweet wow factor—this pancake recipe is a rule-breaker in the best way!
- Add whipped cream and a cherry or two on top. This final touch turns it into a diner-style dream dish—a total brunch showstopper!
Notes
- For a richer flavor, use whole milk instead of low-fat milk.
- Feel free to experiment with different toppings like chocolate syrup or nuts.
- These pancakes can be made ahead and reheated for a quick breakfast option.
Nutrition
- Serving Size: 1 stack
- Calories: 320
- Protein: 6g