Banana Pancakes with Banana Wheat Beer Syrup Recipe

Crispy on the outside, light, fluffy, and flavored with banana and wheat beer—these are incredible (and incredibly easy) pancakes.

Active preparation time: 10 minutes
Total time: 20 minutes
Serves: 2

Banana Wheat Beer Syrup

2 cup bananas, sliced into ½" (13 mm) discs
½ cup (4 fl oz/118 ml) wheat beer
2 cup (16 fl oz/473 ml) maple syrup

In a small saucepan, combine all the ingredients and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove from the heat and keep warm while you make the pancakes.

Pancakes

1 cup all-purpose flour
1 Tbs white sugar
2 tsp baking powder
¼ tsp salt
1 egg, beaten
½ cup (4 fl oz/118 ml) milk
½ cup (4 fl oz/118 ml) wheat beer
2 Tbs (1 fl oz/30 ml) vegetable oil
2 ripe bananas, mashed

In a medium bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, mix together the egg, milk, beer, vegetable oil, and bananas. Stir the flour mixture into the banana mixture (the batter should be slightly lumpy).

Heat a lightly oiled pan or griddle over medium heat. Scoop ¼ cup of batter per pancake onto the griddle. Cook until the bubbles on the top of the pancake get smaller, flip, and finish the second side.

Serve with the Banana Wheat Beer Syrup.

Beer Suggestions: St. Bernardus Wit (Belgium), Ballast Point Brewing Company Wahoo (San Diego, California), or Dogfish Head Craft Brewery Namaste (Milton, Delaware).

Get 84 new recipes made with beer as well as successful cooking and pairing tips from Tired Hands Brewing and learn to brew with seasonal ingredients with beer recipes from Scratch Brewing in Craft Beer & Brewing Magazine®’s 2016 issue of Cooking With Beer. Order your copy today!

PHOTO: MATT GRAVES