Berry Beer Pancakes


A few years ago during a visit to an upstate New York brewery, we saw a recipe for beer pancakes. I thought it was a genius idea. Finally about a year ago we put it to the test in our own kitchen. All I can say is, Kent Falls Brewing Blueberry vs. Blackberry was meant to be in pancakes.

When it comes to beer pancakes, you can’t use just any beer; it’s got to be a good beer. You’re not just adding beer for beer’s sake … well, you can, but I’m going for taste here, and a Bud or Miller Lite is not going to cut it. The right beer not only adds a wonderful flavor to your batter, but the carbonation gives the pancakes a wonderful airiness. I will warn you that I find hoppy beers don’t translate as well in pancakes. Things get a little too bitter; but otherwise, use any quality beer that you enjoying drinking.

Fruity beers are among my favorite to use in desserts, so I thought why not try it in breakfasts too. Kent Falls Brewing Blueberry vs. Blackberry is new American wild ale brewed with over 1200 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. We had a feeling the tart berry flavor and effervescence would add a whole new dimension to pancakes.

Indeed, the pancakes were light and fluffy with a gentle tart berry flavor. Melted butter and real maple syrup were a sweet compliment, drawing out the berry flavor. Just don’t overdo it with the syrup or you’ll overpower the flavor of the pancakes themselves.

Beer pancakes are a special treat for brunch with guests or just a lazy weekend morning at home.

Berry Beer Pancakes

Serves 4


  • 1 1/2 cups all-purpose unbleached whole grain white flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 1 tablespoon honey
  • 1 1/2 cups Kent Falls Blueberry vs. Blackberry beer
  • Melted butter, to taste
  • Maple syrup, to taste


  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, vanilla, and honey. 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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