Fluffy Vegan Pancakes with Raspberry Stout Syrup - classic, fluffy pancakes with beer pancake syrup made from Red Shedman's Raspberry Truffle Stout, by Put It in Your Mouth (putitinurmouth.com)

Fluffy Vegan Pancakes with Raspberry Stout Syrup

Our journey to present this recipe to you was an unnecessarily long and convoluted one. Thankfully, that means we did all the annoying stuff and left you, after frequenting six different stores twice in the same day, with this simple recipe for fluffy vegan pancakes with raspberry stout syrup.

Mostly, our trouble had to do with choosing, and then finding, the right beer for our beer pancake syrup. Our first thought was DuClaw’s Sweet Baby Jesus – until we remembered we’d already boozed up a previous recipe using just that. Not wanting to confuse our (my) simple mind by adding an excess of DuClaw’s infallible dessert beer to our fridge, thereby forcing me to later choose which path to take with the surplus (pancakes, or bread pudding?!), we decided on something else entirely.

Now enamored with the thought of using Dogfish Head 75-minute IPA, we meandered around Rockville in search of the elusive syrupy elixir only to wind up empty-handed. “No matter!” We declared. “We shall henceforth taketh our recipe and our anachronistic speech in a different direction!”

Next we thought of Sweet Baby Jesus’ more adult cousin, Sweet Baby Java. We found the bottles at a craft beer store/pub and purchased them. All was well and good. Then, with our typical surreptitious alcoholism, we thought, “Well, we’re already here. May as try a beer or nine!”

Our plans came screeching to a halt, did a rapid 180, and nearly nosedived drunkenly into the bar top. Or perhaps that was me.

In any case, we found it: Red Shedman Farm Brewery’s Raspberry Truffle Stout. A mixture of their raspberry cider and vanilla porter – and confirmed vegan by a quick phone call to the brewery – this beer has a medium body and a depth of flavor that keeps on giving.

The first second of the sip is disarmingly neutral: chocolate, malt, slight vanilla. Then the raspberry sneaks its way in, and before you know it, you’re standing there squinting at your glass and wondering which Godiva representative spiked your drink. As the name implies, it tastes like a raspberry truffle.

Having successfully now purchased an armful of beer already in preparation for our recipe, we obviously decided to walk away with a growler of the stuff.

Which, as it turns out, was the right thing to do, and now we can present this absurdly delicious recipe, refined and absent second-guessing: fluffy vegan pancakes with raspberry stout syrup.


Fluffy Vegan Pancakes with Raspberry Stout Syrup

Fluffy Vegan Pancakes with Raspberry Stout Syrup - classic, fluffy pancakes with beer pancake syrup made from Red Shedman's Raspberry Truffle Stout, by Put It in Your Mouth (putitinurmouth.com)

Before we even began our usual attempts at finding ways to shove booze in everything, Sarah decided on pancakes because she’d been having trouble finding a recipe that yields the nostalgic pancake texture. She wanted the kind she’d grown up making: soft and velvety on the outside, fluffy on the inside. These are a veganized version of the classic, and like the classic, they do not disappoint. Juice ’em up with the raspberry stout syrup – a layer of chocolate and raspberry flavors that retains the subtle complexity of its liquid form – and bam. You’ve got yourself… well, breakfast.

This recipe makes 5-6 pancakes.

Ingredients for the Pancakes:

  • 1.75 cups unsweetened cashew milk
  • 1 tbsp. vinegar
  • 4 tbsp. vegan butter, melted
    • We highly recommend butter flavored Crisco as the most accurate replacement
  • 1 tsp. vanilla
  • 1.5 c all-purpose flour
  • 1.5 tbsp. egg replacer
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 tbsp. granulated sugar

Ingredients for the Raspberry Stout Syrup:

  • 12 oz. Red Shedman’s Raspberry Truffle Stout
  • 1/4 cup (about 8) raspberries
  • 2.25 cups granulated sugar

Fluffy Vegan Pancakes with Raspberry Stout Syrup - classic, fluffy pancakes with beer pancake syrup made from Red Shedman's Raspberry Truffle Stout, by Put It in Your Mouth (putitinurmouth.com)

How to Put It in Your Mouth:

Start with the syrup!

  1. Pour the beer into a large pot (larger than you need, as the mixture has a tendency to bubble up). Crush the raspberries in the beer and simmer over medium-high heat until the beer smell is gone, about 8 minutes.

  2. Reduce heat to low and stir in the sugar. Let the mixture bubble gently for about 30 minutes until thickened – it should run off the spoon in a line, not in drips. It’ll thicken more once it’s cooled. Once finished, take off the heat and let cool (or, if your impatient, put it in the fridge/freezer.)

For the Pancakes:

  1. Add the vinegar and milk to a bowl and let stand for 5 minutes, then stir in the melted butter and vanilla.

  2. Mix the dry ingredients in a large bowl. Make a well in the center, add the wet ingredients, and whisk until combined.

  3. Heat a large cast-iron pan or griddle over medium heat until a drop of water evaporates instantly on the surface – this will keep the pancakes from sticking without having to oil the pan. Cook the batter in 1/2 cup scoops. When most of the small bubbles on the uncooked side of the pancake have popped, about 5 minutes, flip and cook for an addition 2-3 minutes.

Now stack a plate unreasonably high and enjoy with absurd amounts of your cooled syrup!

Photography/videography by Sarah Alice Photography


Fluffy Vegan Pancakes with Raspberry Stout Syrup

Ingredients for the Pancakes:

  • 1.75 cups unsweetened cashew milk
  • 1 tbsp. vinegar
  • 4 tbsp. vegan butter, melted
    • We highly recommend butter flavored Crisco as the most accurate replacement
  • 1 tsp. vanilla
  • 1.5 c all-purpose flour
  • 1.5 tbsp. egg replacer
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 tbsp. granulated sugar

Ingredients for the Raspberry Stout Syrup:

  • 12 oz. Red Shedman’s Raspberry Truffle Stout
  • 1/4 cup (about 8) raspberries
  • 2.25 cups granulated sugar

How to Put It in Your Mouth:

Start with the syrup!

  1. Pour the beer into a large pot (larger than you need, as the mixture has a tendency to bubble up). Crush the raspberries in the beer and simmer over medium-high heat until the beer smell is gone, about 8 minutes.

  2. Reduce heat to low and stir in the sugar. Let the mixture bubble gently for about 30 minutes until thickened – it should run off the spoon in a line, not in drips. It’ll thicken more once it’s cooled. Once finished, take off the heat and let cool (or, if your impatient, put it in the fridge/freezer.)

For the Pancakes:

  1. Add the vinegar and milk to a bowl and let stand for 5 minutes, then stir in the melted butter and vanilla.

  2. Mix the dry ingredients in a large bowl. Make a well in the center, add the wet ingredients, and whisk until combined.

  3. Heat a large cast-iron pan or griddle over medium heat until a drop of water evaporates instantly on the surface – this will keep the pancakes from sticking without having to oil the pan. Cook the batter in 1/2 cup scoops. When most of the small bubbles on the uncooked side of the pancake have popped, about 5 minutes, flip and cook for an addition 2-3 minutes.

Now stack a plate unreasonably high and enjoy with absurd amounts of your cooled syrup!

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