Make this perfectly crispy Whiskey Pancakes recipe for your next breakfast treat. The best breakfast-any-time-of-day recipe, pancakes, and whiskey may seem like a funny combination, but it works! This recipe is a sultry, smooth addition to your pancake recipe repertoire.
Look, you can have breakfast at any time of the day. I happen to love breakfast for dinner. When we make breakfast for dinner, it usually includes pancakes, tofu scramble, and hash browns. It’s the BEST.
Why This Recipe is a Winner
- Adding whiskey to the pancake batter adds subtle hints of the spirit’s spices and flavor
- Vinegar combines with the baking soda to create fluffy pancakes
- Letting the batter sit before cooking pancakes is another trick to making the fluffiest pancakes ever!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Flour — Use all-purpose flour, whole wheat pastry flour, or gluten-free baking flour.
- Baking powder + Baking soda — Make sure yours is fresh by testing a bit of baking powder in hot water and a bit of baking soda in vinegar. If it bubbles, your batch is good to go.
- Salt — Plain old table salt is fine, but add sea salt if you’re feeling fancy.
- Sugar — We’ll use both granulated and brown sugar for this recipe.
- Plant-based milk — Use your favorite plant-based milk, plain or vanilla-flavored.
- Apple cider vinegar — I use apple cider vinegar because it has a mild flavor , but you can substitute white vinegar or lemon juice.
- Ground flaxseed
- Cornstarch — You can substitute arrowroot powder or tapioca starch if you prefer.
- Vegetable oil — Use a mild vegetable oil, such as canola oil, olive oil, or melted coconut oil.
- Whiskey — See more on whiskey below.
- Coconut oil — Use either refined or unrefined coconut oil, with unrefined having a stronger coconut flavor.
What Whiskey is Best for Pancakes?
Whiskey is a brown liquor made from fermented grain and then slowly aged in barrels. Because bourbon is made with mostly corn and is aged in charred barrels, it has a sweet, smoky taste. It is a favorite for adding to baked goods for this very reason. Much of the alcohol bakes off, leaving behind hints of vanilla and other spirit spices. Whether or not you have bourbon on hand, these pancakes will be great with just about any whiskey. Use whatever you have on hand or make a special trip to the store for bourbon
How to Make Whiskey Pancakes
- Stir together the dry ingredients, from the flour to the sugar.
- Combine and stir the wet ingredients, from the milk to the vegetable oil.
- Make the batter by pouring the milk mixture into the flour mixture, stirring until just combined.
- Stir in the whiskey.
- Make pancakes by pouring the batter on a heated, oiled skillet. Cook until the pancake bubbles and the edges lift.
- Flip the pancakes and cook on the other side until golden brown. Continue with the remaining batter until all the pancakes are done.
Serve whiskey pancakes with vegan butter and maple syrup…because pancakes with butter and syrup are the best. That said, here are some more favorite pancake toppings:
- Blueberry Syrup
- Vegan Chocolate Syrup
- Coconut Whipped Cream
- Dried Strawberries
- Vegan Caramel Sauce
- Almond Bacon (because the flavors of bacon and whiskey together are amazing!)
Store pancakes in an airtight container in the fridge for up to 5 to 7 days. To freeze pancakes, place them on a tray and freeze them for around 30 minutes, then transfer to a freezer bag. They will keep for up to 2 months.
Use these expert tips to make this pancake recipe plus some tasty jack daniels syrup perfect every time! You’ll love these adaptations too:
- Add a tablespoon or two of whiskey to maple syrup to create the ultimate Jack Daniels maple syrup to pour over your pancakes. I mean, a good whiskey syrup recipe? Come on!
- Add some vanilla extract to the pancake batter for a vanilla boost.
- Make sure your griddle or skillet is heated before adding the pancake batter. I think the perfect griddle temperature for pancakes is around 375°F/191°C.
- For thick, fluffy pancakes, let the batter sit for up to 10 minutes before cooking the pancakes.
- A thicker batter makes thicker pancakes, whereas thinner batter makes thinner pancakes.
You can serve these Whiskey Pancakes fresh from the skillet on a Saturday morning. But you can also make a double batch on the weekend so you can enjoy them all week long! That way you can enjoy pancakes with syrup any day of the week!
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ tablespoon salt
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 2 cups plant based milk*
- 2 teaspoons apple cider vinegar
- 2 tablespoon ground flax seed
- 2 tablespoon corn starch
- ¼ cup water
- 1 tablespoon vegetable oil
- ½ cup whiskey
- 2 to 3 teaspoons coconut oil
- In a mixing bowl combine the flour, baking powder, baking soda, salt, and sugars. Stir to combine. Set aside.
- In a separate bowl combine the plant-based milk, apple cider vinegar, ground flax seed, cornstarch, water, and vegetable oil. Stir to combine.
- Gradually add the plant-based milk mixture to the flour mixture, stirring until just combined. It's ok if there are a few lumps in the batter.
- Add the whiskey and stir to combine.
- Heat a large skillet over medium to medium-high heat. Add a little bit of coconut oil (like a half teaspoon or sto the skillet). As it melts be sure it coats the pan. Pour about a quarter cup of the batter at a time on the heated skillet. Cook on one side until the pancake bubbles and the edges lift. That's a sign to flip the pancakes. Use a spatula to flip the pancakes.
- Cook on the other side until golden brown. Continue with the remaining batter until all the pancakes are done.
- Serve with vegan butter and maple syrup.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
If you like vegan pancakes, you’ll want to see these:
- Super Simple Vegan Pancakes by Cookie + Kate
- Healthy Three Ingredient Vegan Pancakes by Sweet Simple Vegan
- Or how about these Vegan Blueberry Pancakes by yours truly!
Whatever crispy pancake you’re sticking a fork in, enjoy!