Butterscotch Pancakes
Fluffy, decadent, and delightfully indulgent, these Butterscotch Pancakes are the ultimate breakfast treat to satisfy your sweet tooth. Infused with rich butterscotch chips that melt into gooey pockets of sweetness, these pancakes strike the perfect balance between dessert-inspired decadence and morning comfort. The batter, made with buttermilk and a hint of brown sugar, ensures light and tender pancakes with a slight tang to complement the caramel-like flavor of the butterscotch. Easy to whip up in just 35 minutes, this recipe is ideal for weekend brunches or special occasions. Serve these golden stacks warm with a drizzle of maple syrup, a dollop of whipped cream, or even a splash of butterscotch sauce for an unforgettable breakfast experience!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Brown sugar
- 1.25 cups Buttermilk
- 2 large Eggs
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 0.5 cups Butterscotch chips
- 1 teaspoons Vanilla extract
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and brown sugar until well combined.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently using a spatula or wooden spoon, being careful not to overmix. The batter should have some lumps for tender pancakes.
Fold in the butterscotch chips until evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake, spreading slightly with the back of a spoon if necessary.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown on the bottom.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the butterscotch pancakes warm with your favorite toppings, such as whipped cream, butterscotch sauce, or a drizzle of maple syrup.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 254.3 g | 92% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 97.6 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 536 mg | 41% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
