Beer and bacon pancakes for the best breakfast ever.
Calling all beer and bacon fans! (Cue sound of feet skidding on the floor as my husband races into the room.) These pancakes are for you. Last week, I posted a bunch of pancake recipes over on my facebook page, and two readers commented that members of their family used to make pancakes with beer. Beer, eeeehhhh…. I’m on it! And as long as I’m throwing beer in there, I figured I better add some bacon, too. And so, beer and bacon pancakes. Thank you, awesome people of the world, for this suggestion!
I pulled out my recipe book for my most favorite-ever pancake recipe and simply substituted beer for the milk. That’s it. Choose any beer you enjoy drinking. Here, I used an IPA. Ale, pilsner, anything should work. But you do need to like beer, as the taste does come through. The combination of beer and bacon definitely need a sweet finish, so serving these with warmed maple syrup is perfect. And a hot cup of coffee. Or a cold beer. I won’t judge.
The beer added a uniquely “beer”ish flavor, for lack of a much better description. Combined with the bacon and syrup… oh my word. And add to that awesomeness that the pancakes cooked up divinely fluffy and light and golden brown, more so than regular pancakes, so the beer works some kind of magic.
how to make beer and bacon pancakes
you will need:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 egg
- 1/2 to 3/4 cup beer
- 2 tablespoons melted butter
- 3 pieces cooked bacon, cut into pieces
what to do:
In a bowl, briefly whisk together the flour, baking powder, sugar, and salt.
In a separate, larger bowl, beat the egg. Add the butter and 1/2 cup of beer and stir together. Add the dry mixture all at once and stir until well blended. Add additional beer as needed to get the consistency you prefer for pancakes, about an additional 1/4 cup.
Heat a skillet or griddle on medium heat. Grease with butter OR canola oil non-stick spray. Pour 1/4 cup of batter on the skillet. Sprinkle some of the bacon on top. Cook until the underside is golden brown, 2 to 3 minutes. Flip and cook the other side until golden brown, 2 to 3 minutes.
Serve with warmed maple syrup. Makes 8 pancakes.