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Root Beer Pancakes

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5 from 1 review

  • Author: Audra


Makes approximately 10 -12 depending on size



Root Beer Pancakes

  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cups Root Beer
  • 2 eggs
  • 1/4 cup butter melted
  • 1 tsp vanilla extract

For the Homemade Whipped Cream

  • 1 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  • 24 TBSP powder sugar (depends on your preference for sweetness)


For the Root Beer Pancakes

  1. Combine dry ingredients into a bowl.
  2. Add Root Beer, eggs, butter, and vanilla to the dry mixture and mix.
  3. Mix until all lumps are gone.
  4. Heat a lightly greased griddle to medium heat, adjust heat as needed. I use an electric griddle and set the temperature to 350 degrees.
  5. Pour or scoop approximately 1/4 cup of batter onto the griddle, use more or less batter to create your desired size of pancakes.
  6. Brown pancake on both sides and serve warm!

For the Homemade Whipped Cream

  1. Chill your mixing bowl and beaters in the freezer for about 10 minutes.
  2. Then in a large metal bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form.
  3. Scoop (using an ice cream scoop) whipped cream and top pancakes.
  4. Lightly dust with powder sugar and drizzle with your favorite syrup.
  5. Serve with a smile and enjoy!