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

  • 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…?

    Previous post:

    Next post: