Butterbeer Protein Pancakes

Written by: Macy Smith


Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 pancakes



  • 1 ¼ cups Flourish Buttermilk Protein Pancake Mix

  • ½ tsp baking soda

  • 1 tsp baking powder

  • 2 tbsp cane sugar

  • 1 egg, large

  • ½ cup caramel coffee creamer

  • 3 tbsp butter, melted

  • ⅓ cup cream soda

  • ½ tsp vanilla extract

Butterscotch Whipped Cream

  • 1 cup heavy cream

  • ¼ cup powdered erythritol (or sugar)

  • 2 tbsp butterscotch instant pudding mix

Maple Butterscotch Syrup

  • ½ cup maple syrup

  • ⅓ cup butterscotch chips

  • 2 tbsp butter

  • ½ cup heavy cream

  • 1 tsp vanilla extract


  1. In a large bowl, whisk together Flourish, baking soda, baking powder, and sugar. Create a well in the dry ingredients. 

  2. Add in the egg, caramel coffee creamer, butter, cream soda, and vanilla. Whisk until just combined. 

  3. Grease a griddle or large pan with cooking spray and heat over medium heat. Use a ⅓ cup measuring cup to measure and pour batter onto the pan. Cook for 2 minutes or until edges start to bubble, flip and cook the other side for about a minute.

  4. For the syrup, in a medium saucepan, stir together maple syrup, butterscotch chips , butter, heavy cream, and vanilla extract over medium heat until sugar has dissolved and butter has melted.

  5. Let ingredients come to a boil and boil for one minute and then simmer for 5 minutes. Take off heat and allow to cool slightly and thicken.

  6. For the whipped cream, in a medium bowl, beat together the heavy cream, powdered erythritol, and pudding mix until light and fluffy.

  7. Stack the pancakes  and top with the whipped cream and syrup. Enjoy!


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