In a large bowl, beat the eggs until light and fluffy, about 2 minutes. Whisk in the sugar until well combined.

Slowly pour in the milk and vegetable oil into the egg and sugar mixture, whisking for another minute.

In a separate bowl, combine flour, baking powder, and salt. Whisk until evenly distributed.

Gently fold the dry mixture into the wet ingredients until just blended and let the batter rest for 5 minutes.

Fold in the butterscotch chips and a drizzle of butterscotch syrup into the rested batter.

Preheat a non-stick skillet or griddle over medium heat. A drop of water should sizzle on contact.

Pour approximately 1/4 cup of batter onto the heated skillet for each pancake. Cook for 2-3 minutes until the edges bubble.

Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown.

Serve the pancakes warm, topped with whipped cream and extra butterscotch syrup if desired.