Indulge in the whimsical world of breakfast with Rebel Root Beer Float Pancakes, a mouthwatering fusion of fluffy pancakes and the nostalgic flavors of a classic root beer float. Imagine starting your day off with a stack of pancakes that not only satisfies your sweet tooth but also transports you back to carefree childhood memories. These pancakes are incredibly easy to make and come together in just 35 minutes, making them a perfect weekend treat or a special weekday breakfast.
The star of this recipe is undoubtedly the root beer, which infuses each fluffy pancake with its iconic flavor, creating a deliciously unique breakfast experience. Topped with premium vanilla ice cream and drizzled with a rich root beer reduction, this dish promises to tantalize your taste buds and impress your family or brunch guests. With options to add whipped cream and cherries, you can elevate your root beer float pancakes even further. Let’s dive into how to make this delightful breakfast that will leave everyone wanting more!
Why You’ll Love This Rebel Root Beer Float Pancakes
- Unique Flavor Profile: The combination of root beer and pancakes is sure to surprise and delight your palate.
- Quick & Easy: Ready in just 35 minutes, these pancakes are perfect for busy mornings.
- Customizable: Add your favorite toppings like whipped cream and cherries to make each stack your own.
- Vegan Optional: Easily modify the recipe to meet vegan dietary needs.
Preparation Phase & Tools to Use
Before diving into making your Rebel Root Beer Float Pancakes, it’s essential to prepare your kitchen and gather all the necessary tools. Clear your workspace to have ample room for mixing and cooking. You’ll need a large mixing bowl, a whisk, and a spatula for mixing the ingredients effortlessly. A nonstick skillet or griddle will be crucial for achieving perfectly golden brown pancakes without sticking. Ensure you have measuring cups and spoons for accuracy, as the right ratios are crucial in pancake making.
The cooking process will go smoother if you have everything laid out—sugar to sweeten the batter, butter for cooking, and of course, root beer for that delightful flavor. Combining the root beer reduction beforehand can save you time later and will give you the rich syrupy goodness ready to drizzle over the pancakes once cooked.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup root beer (not diet)
- 1/2 cup whole milk
- 1/4 cup melted unsalted butter, plus additional for cooking
- 1 teaspoon vanilla extract
- 1 cup root beer (not diet) for reduction
- 2 tablespoons brown sugar for reduction
- 1 pint premium vanilla ice cream
- Whipped cream (optional)
- Maraschino cherries (optional)
Instructions
Step 1: Create the Root Beer Reduction
Start by making the root beer reduction that will add a lovely syrupy element to your pancakes. In a small saucepan, combine 1 cup of root beer with 2 tablespoons of brown sugar. Heat this mixture over medium-high heat until it comes to a boil. Then, reduce to a gentle simmer and allow it to cook down for about 10 to 12 minutes until it’s thickened and reduced by half. The syrup should be glossy and syrupy once it cools down, providing all the delightful sweetness for your pancakes.
Step 2: Mix Dry Ingredients
While your reduction simmers, grab a large mixing bowl. Combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly. This ensures your baking powder is evenly distributed, which is essential for those light, fluffy pancakes we’re aiming for.
Step 3: Combine Wet Ingredients
In a separate bowl, beat together one large egg, 1 cup of root beer, 1/2 cup of whole milk, melted unsalted butter, and 1 teaspoon of vanilla extract. Make sure the butter isn’t too hot; this prevents cooking the egg. Mix until all ingredients are blended smoothly.
Step 4: Combine Wet and Dry Ingredients
Now transfer the wet ingredients into the bowl with the dry mixture. Gently fold them together using a whisk or spatula. Be careful not to overmix—it’s okay if the batter is slightly lumpy. Overmixing can lead to tough pancakes, and we want them light and airy!
Step 5: Cook the Pancakes
Preheat your nonstick skillet or griddle over medium heat, lightly greasing it with melted butter. Pour about 1/4 cup of pancake batter onto the skillet. Cook until you notice bubbles forming on the surface, indicating they are ready to flip—this usually takes about 2 to 3 minutes. Once flipped, cook for an additional 1 to 2 minutes until they’re golden brown. Repeat this process, greasing the skillet as needed, until all the batter is used up.
Step 6: Assemble and Serve
As soon as your pancakes are cooked, stack them on individual plates while they’re still warm. Top each stack generously with a scoop of premium vanilla ice cream. Drizzle the prepared root beer reduction over the tops and, if you’re feeling indulgent, add some whipped cream and a maraschino cherry as a finishing touch. Serve immediately to enjoy them warm!
Variations
- Protein: Add some crumbled bacon or sausage on the side for a savory counterbalance to the sweet pancakes.
- Vegetables: You can incorporate finely grated zucchini or carrots into the batter for a nutritious twist.
- Spices: Sprinkle in some cinnamon or pumpkin spice to add a warm and cozy flavor to the pancakes.
Cooking Notes
- Ensure the root beer you use in the batter is not diet; the flavors don’t translate well with sugar substitutes.
- If you prefer a lighter and fluffier pancake, separate the egg whites, beat them until soft peaks form, and then fold them in during Step 4.
- For a larger batch, you can easily double or triple the ingredients. Just adjust your cooking time accordingly, as larger batches might require longer cooking times.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the toaster or microwave.
Serving Suggestions
- Pairing Beverage: A tall glass of cold root beer complements these pancakes wonderfully.
- Side Dish: Serve with fresh fruit like strawberries or bananas for a refreshing contrast.
Tips
- To make cleanup easier, use a spatula to keep your skillet clean while flipping pancakes.
- To achieve perfect pancake size, use a measuring cup to scoop out the batter for consistent sizing.
- Experiment with different ice cream flavors like chocolate or butterscotch for a delicious twist on toppings.
- Keep your pancakes warm in the oven at a low temperature while you finish cooking the rest of the batches.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 8 grams
- Sodium: 580 mg
FAQs
Can I use diet root beer for the pancakes?
It’s best to use regular root beer as diet versions do not offer the same flavor profile and can affect the overall taste.
What can I substitute for the egg in this recipe?
You can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) as a suitable egg substitute in this recipe.
How can I make these pancakes gluten-free?
Swap the all-purpose flour for a gluten-free all-purpose blend, ensuring it contains xanthan gum for proper rising.
Can I prepare the batter ahead of time?
Yes! You can prepare the batter the night before and store it covered in the refrigerator for up to 8 hours.
Conclusion
Rebel Root Beer Float Pancakes are not just a meal; they are a delightful experience. By combining the nostalgic flavors of root beer with the comfort of fluffy pancakes, this recipe has everything you need for a satisfying breakfast or brunch. Whether for a leisurely weekend morning or surprising your loved ones during a weekday, these pancakes will be a hit every time. We encourage you to get creative with the toppings and try out different variations. Don’t hesitate to share your experiences and adaptations in the comments below. Happy cooking, and enjoy your dreamy breakfast treat!
Print
Rebel Root Beer Float Pancakes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Indulge in the whimsical world of breakfast with Rebel Root Beer Float Pancakes, a mouthwatering fusion of fluffy pancakes and the nostalgic flavors of a classic root beer float.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup root beer (not diet)
- 1/2 cup whole milk
- 1/4 cup melted unsalted butter, plus additional for cooking
- 1 teaspoon vanilla extract
- 1 cup root beer (not diet) for reduction
- 2 tablespoons brown sugar for reduction
- 1 pint premium vanilla ice cream
- Whipped cream (optional)
- Maraschino cherries (optional)
Instructions
- Start by making the root beer reduction that will add a lovely syrupy element to your pancakes. In a small saucepan, combine 1 cup of root beer with 2 tablespoons of brown sugar. Heat this mixture over medium-high heat until it comes to a boil. Then, reduce to a gentle simmer and allow it to cook down for about 10 to 12 minutes until it’s thickened and reduced by half. The syrup should be glossy and syrupy once it cools down, providing all the delightful sweetness for your pancakes.
- While your reduction simmers, grab a large mixing bowl. Combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly. This ensures your baking powder is evenly distributed, which is essential for those light, fluffy pancakes we’re aiming for.
- In a separate bowl, beat together one large egg, 1 cup of root beer, 1/2 cup of whole milk, melted unsalted butter, and 1 teaspoon of vanilla extract. Make sure the butter isn’t too hot; this prevents cooking the egg. Mix until all ingredients are blended smoothly.
- Now transfer the wet ingredients into the bowl with the dry mixture. Gently fold them together using a whisk or spatula. Be careful not to overmix—it’s okay if the batter is slightly lumpy. Overmixing can lead to tough pancakes, and we want them light and airy!
- Preheat your nonstick skillet or griddle over medium heat, lightly greasing it with melted butter. Pour about 1/4 cup of pancake batter onto the skillet. Cook until you notice bubbles forming on the surface, indicating they are ready to flip—this usually takes about 2 to 3 minutes. Once flipped, cook for an additional 1 to 2 minutes until they’re golden brown. Repeat this process, greasing the skillet as needed, until all the batter is used up.
- As soon as your pancakes are cooked, stack them on individual plates while they’re still warm. Top each stack generously with a scoop of premium vanilla ice cream. Drizzle the prepared root beer reduction over the tops and, if you’re feeling indulgent, add some whipped cream and a maraschino cherry as a finishing touch. Serve immediately to enjoy them warm!
Notes
Ensure the root beer you use in the batter is not diet; the flavors don’t translate well with sugar substitutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Calories: 450 kcal
- Sodium: 580 mg
- Protein: 8 g