Best Beer Pancakes Recipes

PUMPKIN PANCAKES WITH ROOT BEER SYRUP, CARAMELIZED BANANAS, AND CINNAMON WHIPPED CREAM

Steps:

• To make pancakes, sift together all of the dry ingredients. In a bowl, combine the puree, whole eggs, and the half-and-half. Add the flour mixture and stir, being careful not to over mix the batter. Finish with the melted butter. Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites.
• Heat the griddle to medium heat. Drizzle enough vegetable oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When pancakes are golden brown, flip to finish cooking.
• To make the root beer syrup, reduce root beer until it becomes a thick glaze. Whisk in the butter and spoon over pancakes.
• Cut the bananas in 1/2 lengthwise. Heat a saute pan to medium and melt the butter and sugar. Stir until sugar dissolves and begins to caramelize. Add the bananas and toss to coat.
• To prepare the whipped cream, whisk the cream, cinnamon, and sugar in a bowl until it holds a stiff peak.
• To serve, stack the pancakes on each plate. Spoon the syrup over the pancakes, top with the caramelized bananas and a dollop of cinnamon whipped cream.

BEER PANCAKES

Steps:

• In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
• Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.

CHRISTINA'S BEER AND ONION PANCAKES WITH MAPLE WALNUT BEER SYRUP

Steps:

• To make the pancakes: Heat the butter in a medium skillet over medium-high heat. Add the onions and cook until softened, about 4 minutes. Set aside.
• In a mixing bowl, whisk the beer, eggs, and vanilla. Stir in the onions and butter. Add the biscuit mix, cinnamon, and nutmeg and stir just to combine. Let stand for 3 to 5 minutes.
• Meanwhile, to make the syrup: Combine all ingredients in a small saucepan and bring to a simmer, stirring. Remove from heat and keep warm.
• Heat a large skillet over medium heat and add enough butter to coat it well. Working in batches, pour about 1/4 cup of batter into the skillet for each pancake. Cook until browned on the bottom and bubbles begin to form on the top. Turn the pancakes and cook until browned on the bottom. Add more butter between batches as needed. Serve immediately, with the syrup.

BEER BUTTERMILK PANCAKES

Steps:

• In mixing bowl add eggs and beat slightly. Beat in buttermilk, beer, sour cream and melted butter. Add pancake mix and beat until almost smooth Spoon out into saucer-sized circles on medium hot, ungreased griddle or heavy frying pan. Bake until golden brown on both sides (turn when bubbles appear all over on moist surface) Serve hot with the topping of your choice.

JANETTE'S BUCKWHEAT BLUEBERRY BEER PANCAKES WITH BLUEBERRY SYRUP

Steps:

• To make the syrup: Combine the blueberries, jam, brandy and maple syrup in a small saucepan. Place over medium heat and cook, stirring occasionally, until blueberries start to pop, about 10 minutes. Remove from heat and stir in lemon juice. Keep warm.
• To make the pancakes: In a mixing bowl, whisk the beer, egg white, honey, and vanilla. Stir in the pancake mix and blueberries.
• Heat a nonstick griddle or skillet over medium heat. Lightly spray the skillet with nonstick cooking spray. Working in batches, pour in about 1/4 cup of batter for each pancake. Cook until browned on the bottom and bubbles begin to form on the top. Turn the pancakes and cook until browned on the bottom. Serve immediately, with the syrup.

ROOT BEER PANCAKES

Steps:

• Put pancake mix in bowl.
• Beat in egg and shortening.
• Beat in root beer until ingredients are moistened.
• Drop by spoonfuls onto hot, greased griddle.
• Flip over when bubbles appear on surface.
• Makes 10-12 thin pancakes.
• Reduce liquid by 1 oz for thicker pancakes.

BEER PANCAKES RECIPE

Steps:

• # In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg yoke, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.Fold the beaten egg white into the batter. # Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side. Serve with butter and syrup.

BEER PANCAKES

Steps:

• Stir together bisquick, sugar, cinnamon and nutmeg. Beat together eggs, beer and oil. Stir in dry ingr. (Batter will be lumpy). Add more beer for thinner pancakes. Cook on lightly greased griddle for a 2-3 min per side.