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Pancakes are a staple in our house. It doesn’t hurt that we smother them in real Wisconsin maple syrup, but there’s just something about pancakes that make people happy.
Beer also makes people happy, but in a different way. Or maybe not? After all, at the end of a crazy night my friends and I often turn to the 24-hour diner and load up on more carbs, aka pancakes. So in my mind, it just makes sense to combine the two.
If ever you run out milk and your kid is attaching himself to your leg because you promised pancakes – you promised, just grab a beer from your stash and make these. What, you don’t have a stash? Ignore the kid analogy then, because you obviously don’t have one of those either. Unless you’re one of those people – in which case, why are you reading a post about beer pancakes, anyway?
Beer: It’s what’s for breakfast.
If you aren’t a pancake person, check out my Beer Cheddar Waffles – great for game-day noshing!
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
- 1 1/2 to 2 cups flour, depending on how thick you like your ‘cakes
- 2 eggs
- 12 ounces beer, such as New Belgium Mothership Wit
- 2 tablespoons maple syrup
- Beat eggs in a small bowl, then add eggs, syrup, and beer to flour. Whisk until flour is incorporated, leaving only small lumps.
- Heat a skillet over medium. When water flicked on the pan dances, it’s ready for the batter. Pour 1/4 cup onto the skillet and flip when bubbles appear and the edges look dry. Cook for another minute or two until done.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
Note: Yes, it’s true that not all of the alcohol in the beer will burn off in the cooking process. However, considering beer is already has low alcoholic content, and the recipe makes about 20 pancakes, I feel completely comfortable giving these to my entire family.
Disclaimer: I created this recipe as part of my involvement with the Foodbuzz Tastemakers Program. I have been compensated for my time and expenses, but my opinions are my own.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…