Beer Pancakes

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  A few years ago, during a visit to an upstate New York brewery we saw a recipe for beer pancakes. They are a special treat for brunch with guests or just a lazy weekend morning at home. 

The key is using a good beer. It not only adds a wonderful flavor to your batter, but the carbonation gives the pancakes a wonderful airiness as long as you use it right away.  

In this recipe, I used Kent Falls Brewing Co. Blueberry vs. Blackberry. This new American wild ale from the Sherman, CT-based brewery is brewed with over 1,200 pounds of Connecticut grown blueberries and 300 pounds of blackberries. The beer has a pronounced juicy sourness that’s balanced by a big berry aroma and finish. It’s wonderful to drink on it’s own, but we knew it would add a whole new dimension to beer pancakes. 

The pancakes were light and fluffy with a gentle tart berry flavor. Don’t over do it with the butter and maple syrup. Just a drizzle will do as a sweet compliment to draw out the berry flavor, as opposed to overpowering it. 


1 ½ cups all-purpose unbleached whole grain white flour 

1 ½ teaspoons baking soda 

½ teaspoon baking powder 

Pinch of salt 

½ teaspoon ground cinnamon 

2 eggs 

¼ teaspoon vanilla 

1 tablespoon honey 

1 ½ cups beer 


1. Pre-heat a griddle or skillet over medium high heat. 

2. In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. 

3. In another bowl, whisk together the eggs and vanilla. Once combined, gently whisk in the beer. 

4. Stir the wet ingredients into the dry ingredients until just combined. Don’t over mix. 

5. Ladle the batter onto the heated griddle or skillet. Only make one or two pancakes at a time, depending on the size of your cooking surface. 

6. Flip when the pancake is bubbling on top and golden brown on the bottom. Once flipped, cook until the other side is golden brown. 

7. Repeat with the rest of the batter. Keep the finished pancakes warm either on a plate covering them with foil or on an oven-safe plate in a 200 degree Fahrenheit oven. 

8. Serve the stack of pancakes with butter and real maple syrup. 

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