Beer Pancakes
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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!
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Ingredients
- 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
Instructions
- 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.
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Nutrition
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.
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About Megan
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…
Awesome. I’ve used orange juice and club soda before but not beer. I will have to try this…maybe a savory twist with herbs and cheese?
I fancy the short list of ingredients here. I also fancy the use of beer at any time of day.
My dad and brother would love this. Especially if I used a nice dark ale. great recipe.
whoooa! i need to try these. i love flavored pancakes – especially sweet potato and pumpkin – beer sounds fantastic!
OK, I so need to have a beer pancake brunch ASAP. Beer bread is one of my go-to’s…wonder if this would work with pumpkin ale…
I tried your recipe, using my homebrewed double chocolate stout and molasses (no maple syrup in the house). They’re quite tasty, especially when topped with honey and butter (but what isn’t, heh).
Thanks for the recipe!
If it’s got beer, it’s gotta be good!
@Regina I tend to agree!
well when you have a hangover in the morning and you need a good stout breakfast… as i was this morning i stumbled upon this recipe i used a george killians irsish red (beer) and molasses because i didnt have maple syrup they turned out great they cook easy i made it in 10 minutes including hangover impairment good find
Looove the short ingredient list (so easy!) and I bet the beer makes them so fluffy. Yum!
I really need to try one of these !!