Add the flour, beer, eggs, vanilla, sugar, and salt to a blender, blend until well combined.
Add a muffin tin to the oven and preheat to 425° allowing the batter to rest while the oven preheats.
In the last 3 minutes of preheating, add the butter cubes to the muffin tin. If the butter is in the oven too long the butter may burn.
Once the muffin tins are heated and the butter is melted, add the batter evenly between the 12 muffin wells.
Close the oven and allow to cook until puffed and golden brown, about 14-16 minutes.
Add all the whipped cream ingredients to a large bowl or a stand mixer. Beat on high until soft peaks form.
Serve the pancakes topped with whipped cream and berries.