Sometimes, it takes unlikely ingredients to really make a dish shine in a new way. That was exactly the case when we first discovered root beer pancakes.
Yes, you read that right: root beer.
Adding a soda to a breakfast food may seem like a crime, but it actually does a lot to improve ordinary flapjacks. For one, the root beer adds a sweetness that makes maple syrup unnecessary. Surprise, surprise– that means root beer might actually help you shed some sugar.
You’re spreading 36 grams of sugar from the root beer throughout 8 servings (which in total adds about a little more than 4 grams of sugar per serving) while using maple syrup adds 13 grams of sugar per tablespoon. We tend to use a bit more than a tablespoon on our pancakes!
Root beer also adds a delightfully fluffy texture to the meal– with hints of vanilla– to really make it a special treat. If your’e feeling indulgent, top these pancakes with some butter or homemade whipped cream. Keep reading below for the recipe…
Root Beer Pancakes
(makes about 8 servings)
- 1 1/2 cups root beer (I prefer to use A&W or Mug. Barg’s leaves a strange taste in our experience)
- 2 cups flour
- 1/4 cups light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Combine dry ingredients in a bowl. Mix in root beer, eggs, melted butter, and vanilla until all the lumps are gone.
- Lightly grease a griddle and heat over medium heat. Scoop roughly 1/3 cup of the batter onto the griddle and cook until the bottom is browned. Flip once, cook until that side is browned, transfer to a serving plate. Repeat with remaining batter.
- Serve with whipped cream or butter.
Recipe adapted from Daily Cynema