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Irish Coffee Pancakes with Whiskey Syrup

Irish Coffee Pancakes with Whiskey Syrup


  • Author: Molly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x

Description

These Irish Coffee Pancakes with Whiskey Syrup are a fun way to kick off your St. Patrick’s Day celebrations. They’re spiked with the flavors of Irish coffee and served dripping with whiskey maple syrup. A delicious and fun way to start the day!


Scale

Ingredients

For the Whiskey Syrup:

  • ½ cup Irish whiskey
  • 2 tablespoons sugar
  • 2 tablespoons maple syrup

For the Pancakes:

  • 1½ cups all-purpose flour
  • 2 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • 2 teaspoons espresso powder (or instant coffee)
  • 1 teaspoon baking powder 
  • ½ teaspoon baking soda 
  • ½ teaspoon fine salt
  • 2 large eggs 
  • 1½ cups buttermilk
  • 3 tablespoons Irish whiskey
  • 3 tablespoons unsalted butter, melted and cooled, plus more for the griddle 
  • 1 teaspoon vanilla bean paste (or extract)

Optional Toppings for Serving:

  • Whipped cream
  • Fresh berries
  • Ground cinnamon
  • Powdered sugar

Instructions

For the Whiskey Syrup:

  1. Place the whiskey in a small saucepan and bring to a simmer over medium heat. Stirring frequently, simmer the whiskey until it is reduced by roughly half, about 5-7 minutes.
  2. Once the whiskey is reduced, whisk in the sugar and maple syrup and stir until the sugar is dissolved.
  3. Remove from the heat and keep warm until you are ready to serve.

For the Pancakes:

  1. In a large bowl, whisk together the flour, sugar, cinnamon, espresso powder, baking powder, baking soda, and salt. 
  2. In another bowl, whisk together the eggs, buttermilk, whiskey, melted butter, and vanilla.
  3. Pour the wet ingredients into the dry and mix until just combined; do not overmix! Some lumps are a good thing. Set the batter aside to rest for 15 minutes.
  4. Heat a large skillet or griddle over medium heat. Brush with melted butter.
  5. Pour roughly ⅓ cup of the pancake batter on the hot griddle; add as many pancakes as will fit without overcrowding the pan.
  6. Cook for a couple minutes or until bubbles form on top of the pancakes and the bottom is golden brown. Gently flip each pancake and cook for a minute or two more on the second side.
  7. Transfer the pancakes to a baking sheet and keep in a 200F oven until you are ready to serve. Continue with the remaining batter.

To Serve:

Serve the pancakes warm and topped with freshly whipped cream and the whiskey syrup. Dust with cinnamon and powdered sugar, as desired.


Notes

If whiskey for breakfast is not your thing, you can leave it out of the pancake batter and sub a few tablespoons of buttermilk or milk instead. You can serve the pancakes with regular maple syrup as well.

  • Category: breakfast

Keywords: Irish coffee pancakes, coffee pancakes, whiskey syrup, St. Patrick's day food ideas, Irish breakfast