Brunch Just Got Bubbly and Sweet: Try Our Prosecco Pancakes Recipe
Prosecco Pancakes. Because why should your glass have all the fun when your pancakes can join the party too?
Buckle up, buttercup, because brunch just got an upgrade.
The Inspiration Behind Prosecco Pancakes
Brunch is a sacred tradition, right up there with pretending to be productive on a Sunday.
But let’s be real, it’s the bottomless beverages that steal the show.
So, what if we could merge the best of both worlds? Enter Prosecco Pancakes, where fluffy meets fizzy. These aren’t just pancakes, they’re an edible celebration of the good life—fluffy, sweet, and just tipsy enough to make you feel fancy without the hangover (don’t say we didn’t have your back).
The Prosecco Pancake Recipe
3-4 servings
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
A pinch of salt
1 egg
3/4 cup buttermilk
100 ml Prosecco (and the rest for your sipping pleasure)
1 teaspoon vanilla extract
2 tablespoons melted butter
Method
Start by whisking together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, beat the egg and mix in the buttermilk, Prosecco, and vanilla extract. Combine the wet and dry ingredients, stirring just until mixed. Fold in the melted butter last (because we’re fancy like that).
Heat a non-stick skillet over medium heat and give it a quick swipe of butter. Pour in about 1/4 cup of batter for each pancake and cook until bubbles pop on the surface. Flip and cook until golden. Stack ‘em high and get ready to pile on the toppings (with a side of bubbly, naturally).
The Perfect Toppings
Now, this is where you can get creative. Think fresh berries, a drizzle of honey, a snowfall of powdered sugar or a cloud of whipped cream.
Feeling extra?
Whip up a Prosecco syrup by reducing some Prosecco with sugar until it’s a sweet, sticky glaze.
Pour that liquid gold over your stack and bask in the glory. The world is your ocean.
Why Prosecco?
Why Prosecco, you ask? That’s because Prosecco is the lighter, flirtier cousin of champagne. It’s bubbly, fruity, and just perfect for brunch (we speak from experience). Adding it to your pancake batter makes the pancakes light, airy, and crisp around the edges.
Plus, it’s a great excuse to pop open a bottle before noon (it’s gotta be 5pm somewhere, right?)
Pro Tips
Keep It Cold: Use chilled Prosecco to keep the bubbles bubbly in your batter.
Easy on the Mixing: Mix just until combined to keep your pancakes tender and fluffy.
Medium Heat, Baby: Cook on medium heat to get that golden brown perfection without burning.
