Bourbon Maple Cream Pancakes


Our Bourbon Maple Cream Pancake recipe features Brown Jug Bourbon Cream Liqueur and is a great way to start out a weekend morning.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Makes approximately 8-10 pancakes


  • 1/4 cup unsalted grass-fed butter
  • 2 Tbsp. coconut, granulated or brown sugar
  • 3/4 tsp. salt
  • 1 large egg
  • 1 cup coconut, almond or organic 2% milk
  • 2/3 cup Brown Jug Maple Cream
  • 1 3/4 cup all-purpose flour*
  • 3 1/2 tsp. baking powder
  • additional butter and maple syrup for serving


Whisk butter, sugar, salt and egg in medium bowl. Whisk in milk and Brown Jug Maple Cream liquor until combined.

In a separate bowl, mix flour and baking powder. Add flour mixture to the liquid mixture and stir just until smooth {Batter will be a bit thick and still have some lumps, this is ok – do not over mix!}.

In a large non-stick skillet over medium-low heat, heat 1 tablespoon butter. Drop 1/4-cup portions into the skillet and then gently spread out into a circle shape. When bubbles appear on the surface – about 90 seconds – flip the pancakes over and continue to cook until done, about 1-2 minutes more.

Serve pancakes warm with butter and syrup.

*Note: to make this recipe gluten-free simply substitute the all-purpose flour with a gluten-free flour mix like Bob’s Red Mill or Cup 4 Cup brands.

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