For batter, mix dry ingredients. Beat egg with oil and molasses. Add to dry ingredients along with beer. Stir lightly, just until blended.

Batter with be slightly lumpy and somewhat thick. Using about 2 Tablespoons batter for each griddlecake, spoon batter onto hot and very lightly greased griddle.

Spread with back of spoon to 3 1/2 to 4 inches in diameter. Cook until browned turning once.

For The Syrup: Combine ingredients in saucepan and boil for a couple minutes. Makes 2/3 cups.


This unusual griddle cake recipe features beer in both the batter and they syrup. Be sure to comment if you try this one.

Mr Breakfast would like to thank baseball27 for this recipe.

Recipe number 627. Submitted 9/14/2002.
From ucanimagine (Team Breakfast Member)

Actually to make really good beer pancakes you want to add the beer the night before, barely fold it in and cover with a cloth and leave out all night and it rises because of the yeast in beer do not stir in morning. Use small ladle and you get light fluffy pancakes.

Comment submitted: 11/20/2010 (#11593)



From Lilinah

There's a typo in the title. These are BEER pancakes. I hope this gets corrected :-) and thanks for all the yummy breakfast-ness on this site.

Comment submitted: 2/17/2009 (#7600)

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