Mornings might be for pancakes, but evenings? That’s when pancakes get to party. I first stumbled onto the Blueberry Pancake Shot a few years ago, thanks to a brunch at a friend’s apartment that somehow turned into a semi-respectable day-drinking session. Since then, it’s become my go-to “I brought something weird but trust me, you’ll love it” shot.
There’s a kind of magic in this shot – one sip and you’re hit with that sweet blueberry warmth, the buttery pancake flavor, and just enough maple to make you debate if you’re drinking your breakfast or dessert. Someone once accused me of blitzing up real pancakes to make it. (Flattered, but no. Though I might try it if I ever run out of mixers.)
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Nobody really knows where this shot originated, and I’ve never found a bartender actually claiming the fame, but I’m convinced it was born behind some bar in the late 2000s during the heyday of “what flavors can we make vodka taste like?” No matter who deserves credit, it’s a boozy little breakfast miracle.
What truly makes a Blueberry Pancake Shot special isn’t the novelty factor. It’s the way the tangy fruit, sweet butterscotch, and round maple somehow unite, tricking your taste buds into thinking you just bit into a forkful of pancakes. It’s basically weird science with booze.
What You’ll Need
- 1 ounce blueberry vodka
- 1 ounce butterscotch schnapps
- 1/2 ounce real maple syrup (please don’t use the fake stuff – it’s worth it)
- Ice cubes
- Shot glasses (chilled if you want to be extra, room temp if you’re not fussy)
- Fresh blueberries for garnish (absolutely optional but makes you look like you have your life together)
Here’s How You Do It
- Fill a cocktail shaker with ice (seriously, more than you think).
- Pour in the blueberry vodka and butterscotch schnapps.
- Shake it like you mean it – about 10-15 seconds – so it’s ice cold and just a touch diluted.
- Strain into your shot glasses.
- Gently drizzle the maple syrup over the top. Don’t stir it in; the syrup floats on top and creates that perfect layered “maple-first” experience.
If you’re serving a crowd, batch up the vodka and schnapps in advance, then shake each round with ice and add the maple right before serving. Watching your friends’ faces when they hit that maple layer first? Priceless.
Blueberry vodka hard to find? No worries. Grab plain vodka, toss in a couple handfuls of blueberries (fresh or even frozen will do), and let it sit for a few days. Or, if you’re in get-this-done-NOW mode, plain vodka and a splash of blueberry syrup will work in a pinch.
And look, not everyone’s here for booze. (Shout out to my pregnant friend who wanted in on the fun.) For a zero-proof version, try blueberry juice, a little butterscotch syrup, and a splash of cream to mimic that schnapps richness. That non-alcoholic riff was actually a bigger hit than expected.
Blueberry Pancake Shots are at their best when brunch goes sideways, on birthdays, or whenever you feel like reminding yourself and your guests that being a grown-up doesn’t mean you have to give up fun flavors. I’ve even served them with actual pancakes at brunch – which I highly recommend if you want a dangerously delicious morning.
Feel free to riff off the recipe. Raspberry vodka, a shake of cinnamon, or even rimming the glass with crushed graham crackers for a “blueberry pie” moment – go wild. One summer, blackberries were everywhere, so I infused both the vodka and the maple syrup with blackberries, and that variation still gets requested (and not just by me).
Just a word of caution: these go down way, way too easily. The taste tricks your brain into forgetting what’s really going on. I learned this the hard way after a “let’s see who can name more breakfast cereals after three shots” challenge. Spoiler alert: neither of us made it past Cap’n Crunch.
