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Fluffy Chocolate Stout Pancakes Recipe with Easy Whiskey Maple Syrup

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These fluffy chocolate stout pancakes with whiskey maple syrup offer a cozy, indulgent breakfast treat with a grown-up twist. The rich chocolate flavor pairs beautifully with a sweet boozy syrup, perfect for a special morning or brunch.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ¼ cup (25 g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk
  • ½ cup (120 ml) chocolate stout (e.g., Guinness)
  • 4 tablespoons (60 g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the Whiskey Maple Syrup:
  • ½ cup (120 ml) pure maple syrup
  • 2 tablespoons whiskey (bourbon or Irish whiskey)
  • ¼ teaspoon cinnamon (optional)

Instructions

  1. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. (Approx. 5 minutes)
  2. In another bowl, whisk the eggs until frothy. Add the buttermilk, chocolate stout, melted butter, and vanilla extract. Whisk until blended. (Approx. 5 minutes)
  3. Pour the wet mixture into the dry ingredients. Gently fold with a spatula just until combined. The batter should be slightly lumpy. Let the batter rest for 5 minutes.
  4. While the batter rests, combine the maple syrup, whiskey, and cinnamon in a small saucepan. Warm over low heat, stirring occasionally until heated through. Keep warm.
  5. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Test heat by sprinkling a few drops of water; it should sizzle gently.
  6. Pour ¼ cup (60 ml) batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook for another 2 minutes until cooked through and lightly browned.
  7. Stack pancakes on plates and drizzle generously with the warm whiskey maple syrup. Add butter if desired and serve warm.

Notes

Do not overmix the batter to keep pancakes airy. Let the batter rest for 5-10 minutes to allow leavening agents to work. Use medium heat to avoid burning or undercooking. Flip pancakes only once. Warm whiskey maple syrup gently to preserve alcohol flavor.

Nutrition

Keywords: chocolate pancakes, stout pancakes, whiskey maple syrup, brunch recipe, fluffy pancakes, breakfast pancakes, boozy syrup

Find it online: https://forkifyfun.com/fluffy-chocolate-stout-pancakes-recipe-with-easy-whiskey-maple-syrup/