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
Scale
- 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