Description
Treat yourself! This Root Beer Float Pancakes recipe is like having a classic root beer float but in a breakfast favorite!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 eggs (lightly beaten)
- 2 cups root beer (NOT DIET)
- 1 tablespoon root beer concentrate
- 1 tablespoon melted butter or oil
Vanilla Ice Cream Pancake Syrup (optional)
- 1/2 cup butter (cut into about 8 pieces)
- 1 cup of sugar
- 1 cup vanilla ice cream (melted)
- 1 tablespoon corn syrup
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, mix together all dry ingredients. Stir in remaining ingredients, but don’t over mix.
- Heat a non-stick or greased griddle or pan over medium-high heat (I heat my griddle to about 350 degrees F). Scoop 1/4 cup of batter and pour onto hot griddle. Cook until multiple bubbles appear on your pancakes and edges begin to dry out a bit. Flip pancakes over to cook other side. Cook for about 1 minute or until golden brown. Remove from griddle or pan and serve with your choice of toppings.
Vanilla Ice Cream Pancake Syrup
- In a large saucepan, place butter, sugar, melted vanilla ice cream, and corn syrup. Turn heat on low-medium and stir to combine ingredients. Continue stirring until butter is melted and ingredients are combined. Bring to low boil and cook for about 1-2 minutes, stirring frequently.
- Turn off heat and quickly whisk in baking soda and vanilla extract. Mixture will foam and rise, but continue to whisk until fully combine and mixture settles. Set aside to cool. Mixture will thicken a bit more as it cools.
Notes
I used a 1/4 measuring cup to scoop my pancake batter, which gives me about 16 pancakes for this recipe. If you use a larger or smaller amount, your servings will vary.
- Category: Breakfast
- Cuisine: American
