Pumpkin pancakes using Punkin Ale from Dogfish Head Craft Brewery. It has hints of brown sugar, spices, and pumpkin! A full bodied brown ale that complements very well. I also paired it with Salted Caramel Bailey’s infused whipped cream because we needed more than one boozey treat for this brunch!
Pumpkin Beer Pancakes with Salted Caramel Bailey's Whipped Cream
Pumpkin pancakes made with pumpkin beer. Topped with whipped cream made with Bailey's Liquor.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 1/2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1 pinch ground cloves
- 3/4 cup milk
- 1/4 cup pumpkin beer
- 6 tbsp pumpkin puree not pumpkin pie mix
- 2 tbsp melted butter
- 1 egg yolk
- 2 egg whites
Salted Caramel Bailey's Whipped Cream
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 2 tbsp Salted Caramel Bailey's Liquor
- 1 pinch kosher salt
Instructions
- Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, cloves together in a medium bowl.
- In a separate bowl, mix together your wet ingredients: milk, pumpkin beer, pumpkin puree, melted butter, egg yolk.
- Incorporate the dry ingredients into the wet ingredients. Stop mixing when you no longer see flour".
- In a third bowl, whisk together egg whites until stiff peaks form. Fold into the pancake mixture.
- Heat nonstick skillet to medium heat. Use about 1/4 cup of batter per pancake. Cook until edges are dry. Flip and cook another minute. Serve with Salted Caramel Bailey's Whipped Cream and maple syrup.
Salted Caramel Bailey's Whipped Cream
- Whip heavy cream with whisk attached on stand mixer. Once you approach a stiff peak, add powdered sugar, Baileys, and a pinch of salt.