Beer Pancakes
intro
Light, fluffy pancakes infused with malty beer for subtle depth, quick to make, with crisp edges and tender crumb, perfect for sweet or savory toppings.
Ingredients
Steps
In a large mixing bowl, whisk together 240g all-purpose flour, 8g baking powder, 3g fine sea salt, and 25g granulated sugar until fully combined, about 30 seconds of mixing to evenly distribute leavening and seasonings.
Make a small well in the center of the dry ingredient mix, then pour in 360ml room-temperature pale lager, 1 lightly beaten large egg, and 42g melted, slightly cooled unsalted butter. Stir gently with a wooden spoon only until no large dry flour clumps remain; small pea-sized lumps are acceptable, do not overmix (overmixing creates tough pancakes). Let the batter rest for 5 minutes at room temperature to activate the beer carbonation.
Heat a large non-stick skillet or cast iron griddle over medium-low heat (325°F / 160°C if using an electric griddle). Once hot, melt 1 teaspoon of extra unsalted butter on the surface, wiping off excess with a paper towel to create a thin, even grease layer.
Pour 60ml (1/4 cup) scoops of batter onto the heated griddle, leaving 5cm (2 inches) of space between each pancake to allow spreading. Cook for 2 to 2.5 minutes, until the top surface is covered in popped bubbles and the edges look set and lightly golden.
Use a thin, flexible spatula to flip each pancake in one smooth motion, then cook for an additional 1.5 to 2 minutes on the second side, until the pancake is golden brown on both sides and springs back gently when pressed in the center with no wet batter oozing out.
Transfer cooked pancakes to a warm plate, tent loosely with aluminum foil to keep warm, and repeat the cooking process with the remaining batter, adding 1/2 teaspoon of extra butter to the griddle between batches as needed. Serve immediately with toppings of your choice.
Tips
2.Avoid overmixing the batter: small, pea-sized lumps are ideal, as overmixing develops gluten in the flour and leads to tough, chewy pancakes instead of light, tender ones.
3.Choose mild, malty beers like pale lager, amber ale, or Oktoberfest lager for the best flavor; avoid heavily bitter IPAs or thick, roasted stouts, which will add harsh, overpowering notes to the mild pancakes.
OMG these were such a game changer for our Sunday brunch! I used a crisp lager I had left over from the cookout the night before, and the pancakes were so fluffy, with this subtle malty kick that pairs perfectly with maple syrup and crispy bacon. My 8 year old and 10 year old devoured three each and asked when we’re making them again. Total win!
These were pretty solid! I used an IPA I had in the fridge and the hoppy flavor came through a little more than I expected, but it was still really good with some sausage links on the side. Only note is I had to add a splash more milk because my batter was way thicker than the recipe showed. Will make again but stick to a lager next time.
SO good! I brought these to a neighborhood potluck last weekend and people were asking me for the recipe before I even set the platter down. Topped them with a little beer-infused whipped cream (genius hack, trust me) and fresh berries and it was chef’s kiss. So easy too, I didn’t even have to run to the grocery store for extra ingredients.
Literally saved my lazy Saturday breakfast. I had zero milk in the dorm, only a random can of seltzer and a half-drunk beer from last night’s pregame, and thought why not? These came out fluffier than any pancake I’ve ever made with regular milk. 10/10, will be a staple from now on.
I thought I’d try these for my grandson’s birthday breakfast since he loves craft beer, but I found the batter a little bland? I used a non-alcoholic beer because I don’t keep alcohol in the house, maybe that was the issue? They were still edible, we topped them with lots of syrup and powdered sugar, but not my go-to pancake recipe.
Made these on my camp stove last weekend while we were camping outside Aspen! Pre-mixed the dry ingredients at home, brought a can of cheap beer, and had the best camp breakfast ever. No fancy equipment needed, cooked up fast, and kept us full for a 6 mile hike. Absolute camping meal prep win.
Idk what I did wrong but my pancakes were super flat and tasted like straight up beer. I followed the recipe exactly, used a cheap domestic lager, let the batter rest like it said, but they just didn’t turn out. Bummed because I was really excited for these.
Who knew beer pancakes would be such a hit with my teen sons? They’re at the age where they think anything with beer is automatically cool, so they actually volunteered to help make breakfast this morning. We made a double batch and ate every last one. Served with scrambled eggs and hash browns, perfect quick weekend meal.
Game. Changer. I added a teaspoon of cinnamon and a splash of vanilla to the batter, used a chocolate stout, and topped them with salted caramel sauce. Tasted like a fancy restaurant brunch but took me 25 minutes total at home. My roommate thought I ordered delivery, no cap.
Pretty good pancakes! I used a Pilsner and they came out light and crisp around the edges, just how I like em. Only reason it’s not 5 stars is I wish the recipe had a savory variation note — I ate mine with cheddar and hot sauce and it banged, would love to see official tips for savory toppings.
These freeze so well! I made a big batch on Sunday, popped them in the freezer with parchment paper between each one, and we’ve been reheating them for quick breakfasts all week. They taste just as good as the day I made them. Perfect for busy school mornings.
As a homebrewer, I approve this recipe! I used a batch of my homemade honey wheat ale that was a little too flat to drink, and it made the most incredible pancakes. The honey notes from the beer came through so nicely, no extra sugar needed. 10/10, will be using all my failed brew batches for these from now on.
Made these for my partner’s birthday breakfast and he was obsessed! We did a little pancake bar with different toppings: Nutella, banana slices, crushed pecans, whipped cream, the works. The beer adds such a fun depth that regular pancakes just don’t have. Will be a birthday tradition for sure.
Heard about beer pancakes for years and finally tried this recipe. Dang, these are good! I used an old Milwaukee’s Best I had in the back of the fridge from a fishing trip, cooked em up on my cast iron griddle, and they came out golden brown and fluffy. Ate em with a side of fried spam, don’t knock it till you try it.
I made these gluten free by swapping in my favorite 1:1 GF flour blend and used a gluten free cider-style beer, and they came out really good! The texture was a little denser than regular beer pancakes from what I remember, but that’s pretty normal for GF baked goods. Super happy to have a fun brunch option I can actually eat.
Made these at our tailgate before the Ohio State game last weekend and they were a massive hit. We cooked em right on the little portable griddle we bring for burgers, used cheap beer we were already drinking, and people were coming over from the neighboring tailgates to grab a stack. Perfect easy tailgate food, will be making these every home game for sure.