By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
560 cal · 30 min
Baileys Irish Cream Pancakes
Recipe GLPR1ae31df3dd9609
Fluffy pancakes infused with the rich, creamy flavor of Baileys Irish Cream liqueur. These indulgent breakfast pancakes are made with cake flour for a tender crumb and topped with a pat of butter and warm maple syrup.
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Ingredients
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
3/4 teaspoon salt
1 large egg
2/3 cup milk
1/3 cup plus 1 tablespoon Irish cream liqueur
1 3/4 cup cake flour
3 1/2 teaspoons baking powder
4 tablespoons butter for cooking
Maple syrup for serving
Directions
In a small bowl, whisk together the cake flour, baking powder, sugar, and salt until well combined.
In a large mixing bowl, whisk together the egg, milk, Irish cream liqueur, and melted butter until smooth and well blended.
Add the dry ingredients to the wet ingredients and fold together until just combined. The batter should be slightly lumpy; do not overmix.
Heat a griddle or non-stick skillet over medium-high heat. Lightly butter the cooking surface.
Pour 1/4 cup batter onto the hot griddle for each pancake. Cook until the edges look set and bubbles form on the surface, approximately 2 to 3 minutes.
Flip the pancakes and cook until the bottom is golden brown, about 1 to 2 minutes more.
Transfer the cooked pancakes to a plate. Repeat with the remaining batter, buttering the griddle between batches as needed.
Top each stack of pancakes with a tablespoon of butter and a generous drizzle of warm maple syrup. Serve immediately.
Comments
Bailey's Irish Cream Pancakes check most weeknight boxes: butter, eggs, milk, flour, and baking powder are standard pantry items at every Charlotte chain, and maple syrup is reliable year-round at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger. The real cost driver is the Bailey's itself—a 750ml bottle runs $18–22 and the recipe likely uses only a quarter to half of it, so the per-serving liqueur cost lands around $2–3 depending on how generous the pour. The 30-minute stated time is honest if you have a griddle hot and ready; prep (mixing, measuring Bailey's, tempering it into the batter) adds maybe five minutes of actual work. These reheat fine in a 300°F oven and don't demand constant attention once the batter hits the griddle. The caveat is the Bailey's bottle itself—you are committing to Irish cream as an ingredient, not just a splash, which makes sense for a special breakfast but not a Tuesday morning scramble.
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