Signing you in…

Root Beer Buttermilk Pancakes

Root Beer Buttermilk Pancakes prepared dish

These fluffy buttermilk pancakes use root beer for a subtle vanilla-spice aroma and a tender, lightly caramelized crumb. Serve them warm with butter and maple syrup for a playful american breakfast that still cooks like a classic griddle pancake.

This recipe is american style, breakfast, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include large eggs, root beer, maple syrup, vanilla extract.
  • Follow all 11 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 whole large eggs (lightly beaten)
  • 0.75 cup root beer (cold)
  • 0.25 cup maple syrup (for serving)
  • 1 tsp vanilla extract
  • 3 tbsp unsalted butter (melted and cooled, plus more for serving if desired)
  • 1 tbsp neutral oil (for greasing the pan)
  • 0.5 tsp fine salt
  • 2 tsp baking powder
  • 2 tbsp granulated sugar
  • 1.5 cups all-purpose flour
  • 0.75 cup buttermilk (well shaken)
  • 0.5 tsp baking soda

Instructions

  1. Place a rimmed baking sheet fitted with a wire rack in the oven and heat the oven to 200°F (95°C) for holding the pancakes warm while you cook the batches.
  2. Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt in a large mixing bowl for about 30 seconds, until the leaveners are evenly distributed and no clumps remain.
  3. In a medium mixing bowl, whisk the lightly beaten large eggs, well-shaken buttermilk, cold root beer, melted and cooled unsalted butter, and vanilla extract for about 30 seconds, until the mixture looks foamy and combined.
  4. Pour the wet ingredients into the flour mixture and fold with a flexible spatula for 20-30 seconds, just until no dry pockets of flour remain; the batter should be thick, bubbly, and slightly lumpy rather than smooth.
  5. Let the batter rest at room temperature for 8 minutes so the flour hydrates and the bubbles settle slightly; do not stir again except for one gentle fold if liquid separates at the edges.
  6. Heat a 12-inch nonstick skillet or a large cast-iron griddle over medium heat for 3 minutes, then brush it lightly with neutral oil; a drop of batter should sizzle gently and begin to set at the edges within 30 seconds.
  7. Scoop 0.25 cup batter per pancake into the skillet, spacing the pancakes at least 1 inch apart, and cook over medium heat for 2-3 minutes, until bubbles form across the surface, the edges look matte, and the undersides are deep golden brown.
  8. Slide a thin spatula under each pancake, flip once, and cook the second side over medium heat for 1-2 minutes, until puffed, golden brown, and set in the center with no wet batter visible at the edges.
  9. Transfer the cooked pancakes to the wire rack in the warm oven in a single layer for up to 15 minutes while you repeat the cooking process with the remaining batter, lightly re-oiling the skillet between batches if the surface looks dry.
  10. Adjust the heat to medium-low if the pancakes brown in less than 2 minutes, or raise it slightly if they remain pale after 3 minutes; the finished pancakes should be evenly golden outside and fluffy, tender, and fully cooked inside.
  11. Serve the pancakes warm on plates with maple syrup and additional butter if desired, spooning the syrup over the top just before eating so the edges stay lightly crisp.

Nutrition (per serving)

  • Calories: 390
  • Protein: 10 g
  • Fat: 13 g
  • Carbohydrates: 58 g
  • Fiber: 2 g
  • Sugar: 24 g
  • Sodium: 690 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients