Root Beer Pancakes

Looking for a fun weekend breakfast for the family? Well, look no further...these pancakes are perfect! Fluffy, moist and sure to please everyone. Top with a scoop of homemade whipped cream and lightly dust with powder sugar.

Root Beer Pancakes
serves 8
1 1/2 cups Root Beer ( I used A & W)
2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
2 eggs
1/4 cup butter melted
1 tsp vanilla extract
cooking spray

Combine dry ingredients into a bowl. Add Root Beer, eggs, butter, and vanilla to the dry mixture and mix. Mix until all lumps are gone.

Heat a lightly greased griddle to medium heat, adjust heat as needed. I use an electric griddle and set the temperature to 350 degrees.  Pour or scoop approximately 1/3 cup of batter onto the griddle, use more or less batter to create your desired size of pancakes. Brown pancake on both sides and serve warm!

Homemade Whipped Cream
1 cup heavy whipping cream
1/2 tsp vanilla extract
1/4 cup powder sugar, sifted

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

Enjoy!