Beer Pancakes

by Lisa on August 1, 2011

Ok, have you ever thought in practice something sounds tasty, but then when it’s actually go-time…the finished product is ‘meh’ at best?  I’ve gotta tell you, I am in the ‘meh’ camp regarding beer pancakes.  I love, love, love beer – so it’s not that I didn’t know what I was getting into.  My husband and I are amateur beer snobs and we’ve met many a food item created with it.  But, well, pancakes?  It just didn’t work for me. (Where did I even get the inspiration for this, you ask?  We picked up a beer newsletter at our favorite beer distributor in Philadelphia, Bella Vista, just before we relocated to New England and beer pancakes was a recipe in it I thought sounded fantastically interesting.  Of course, then we moved, and I lost it, and had to go finding this recipe to substitute.)   

They still looked pretty tasty.

Now, if you insist on trying this - I would highly recommend using a beer that is very light on hops, and heavy on the malt.  Perhaps if you have a good belgian beer you wouldn’t mind sacrificing, that would work. (Maybe this was our problem??  We tend to drink our good Belgian beers.)  We used a porter, which I thought would be okay – turns out, it just sort of tasted like we made our pancakes with beer.  The flavor was rather…frat-house on a Sunday morning.  If you really must, though, here is the recipe I used.

Beer Pancakes

Adapted from chubbylittletoro, via Allrecipes.com

  • 1 cup sifted all-purpose flour
  • 1/4 cup white sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 cup beer
  • 2 tablespoons butter, melted
  • Combine flour, sugar, baking powder and salt in a large bowl.  Stir in the egg, beer and butter until well combined.  Head a skillet over medium heat, and drop about 1/4 cup at a time onto the griddle.  Cook on one side until bubbles start to appear on the pancake surface, then flip and cook until golden.  Serve with butter and maple syrup.  Enjoy…?

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