Fluffy Beer Pancakes
We’re whipping up a batch of hot, fresh, and fluffy beer pancakes (yes, beer!) in preparation for Father’s Day! If you’re out of milk or ready to try something new, these Beer Pancakes are right up your alley. Today’s recipe is sponsored by American Greetings (all thoughts and opinions are my own).
My dad is a pretty special one. He’ll drop whatever he’s doing if I need help. Even if said help involves creating enormous spreadsheets for the 21 Day Reset, or helping me research the health benefits of coffee for upcoming posts, or being my recipe taste tester when I’ve already stuffed him full. And because my family is situated in virtually every corner of the globe, we tend to miss out on having Father’s Day together. But this year is different. We’re all convening in Germany for a grand Father’s Day celebration weekend, which will undoubtedly consist of goulash soup, German beer, and plenty of pancakes!
And if there is one thing I’ve learned in my years of throwing together random ingredients in the kitchen, it’s that sometimes two rights make an ultra-right. Beer + pancakes, why not? Beer is perfect for making the pancakes tender, fluffy, and perfectly cakey…ready to absorb all the maple syrup you throw at them. It also makes this recipe completely dairy-free, if your dad is into that kind of thing. And to really put the cherry on top, serve these pancakes up with a Father’s Day card from the greeting card section at Target. It’s a classic way to say “you’re the best, now eat this beer for breakfast.”
Fluffy Beer Pancakes
If you’re out of milk or ready to try something new, these Beer Pancakes are right up your alley.
- 1 ¼ cup flour 140 g
- ¼ cup sugar 100 g
- ¾ tsp baking powder
- ½ tsp salt
- ¼ tsp cinnamon
- 1 cup light beer 236 mL
- 1 egg
- 2 Tbsp oil 30 mL
- ½ tsp vanilla extract 2 mL
In a small bowl, stir together the flour, sugar, baking powder, salt, and cinnamon.
In a separate large bowl, stir together beer, egg, oil, and vanilla.
Add the dry ingredients to the wet ingredients, stirring just until combined (it’s okay if the batter is a little lumpy).
Heat a large nonstick skillet over medium heat. Pour batter into skillet, using about ¼ cup for each pancake.
Cook 3 to 5 minutes on each side, or until lightly browned. Serve warm with your favorite pancake toppings.
Hi, I’m Sarah! We’re working our way through the easy vegetarian kitchen, one ingredient at a time. Learn more and follow along!
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