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Irish Cream Chocolate Chip Pancakes

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Irish Cream Chocolate Chip Pancakes - dessert meets breakfast with this treat.

Valentine’s Day is on a Saturday this year, so why not start the day with a romantic brunch at home? It is easy to create a brunch that can rival your favorite restaurant’s, plus you get the added bonus of not needing to change our of your pajamas. I suggest celebrating the holiday by serving something sweet, like these Irish Cream Chocolate Chip Pancakes. This pancake recipe is a grown up twist on a childhood classic, and the are the best pancakes I have ever had (bold words, I know).


There are some simple ways to make brunch at home extra special. You can make a special brunch cocktail like a mimosa or bellini, set some pretty flowers at the table, or opt for breakfast in bed. Regardless of your choice of presentation, these Irish Cream Chocolate Chip Pancakes are sure to be a hit.

I found that leftover pancakes reheat very well in the microwave and make a great weekday breakfast.





1537 cal


86 g


174 g


25 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Irish Cream Chocolate Chip Pancakes

Yields 2-3

25 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 1 cup All Purpose Flour
  • 1 cup Irish Cream Liqueur (I used Kerrygold brand)
  • 1 Egg
  • 1/2 cup Milk
  • 1 teaspoon Vanilla
  • 1/4 teaspoon Salt
  • 2 tablespoons Melted Butter
  • 1/2 cup Mini Semi-Sweet Chocolate Chips
  • Plus 2 tablespoons Butter to grease the skillet
  • *Serve with Maple Syrup


  1. In a bowl, combine the flour, Irish Cream, egg, milk, vanilla, salt, and melted butter. Stir until the batter is smooth.
  2. Stir the chocolate chips into the batter. You can add more or less chocolate chips depending on your preference.
  3. Heat a skillet over medium-low heat. Let the pan heat up for one minute, then add 1/2 teaspoon of butter to the pan. Spread the melted butter evenly over the skillet.
  4. Pour about 1/4 cup of the batter into the pan forming a large pancake. After about 2 minutes air bubbles will appear on the surface of the pancake, signaling that is time to flip the pancake. I didn't add more butter to the pan when I flipped the pancake since there was just enough remaining in the pan.
  5. Let the second side of the pancake cook for 1-2 minutes until golden brown. Either place the completed pancake in the oven heated to 200 degrees, or cover it, to keep it warm while you continue making more pancakes.
  6. Add 1/2 teaspoon of butter to the pan before making each pancake. Continue the pancake making until all the batter is gone.
  7. Serve the warm pancakes with maple syrup.


Kerrygold gave me a few bottles of their Irish Cream Liqueur, which inspired this recipe.

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