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Beer pancake batter recipe

Make delicious pancakes that are even lighter and softer ...

Beer pancake batter recipe

For light and creamy pancakes. To make about 20 pancakes, you will need: 500 g of flour, 6 eggs, 50 cl of milk, 50 cl of beer, 1 pinch of salt, 1 tablespoon of sunflower oil.   


These pretty circles of golden dough which perfume the kitchen and which from the first scent come to titillate the nostrils and taste buds, inciting the greatest indulgence, who can resist them? Especially if your pancakes are even more airy and lighter.  

To obtain such a light, divinely soft pancake batter, you just need to add beer to your preparation. You can enjoy them as you like them with sweet accompaniments as well as with savory ingredients. The little ones can also enjoy it since when cooking, the little alcohol contained in the dough evaporates.  

The beer will bring a delicious lightness to your pancakes, a very soft and creamy texture thanks to the carbon dioxide it contains. Instead, choose a milder blond or white beer that you won't taste when tasting. Dark beer is less suitable, its flavors are more characteristic, more pronounced. There are those who prepare it half milk, half beer and others with only beer ...   


Here is a recipe, among many others, without sugar, to allow you to enjoy pancakes in both savory and sweet versions. You can, if you wish, add sugar, brown sugar, vanilla sugar or even a little low-tasting white alcohol which will not cover the slight taste of beer and will give your pancakes unparalleled finesse and even more lightness. .   


Recipe for about twenty pancakes, you will need:

  • 500 g of flour  
  • 6 eggs  
  • 50 cl of milk  
  • 50 cl of beer  
  • 1 pinch of salt  
  • 1 tablespoon of sunflower oil


  • Preparation of the pancake batter with beer


    Sift your flour through a sieve over a container with the pinch of salt.
    Incorporate the eggs one by one while mixing them together with a whisk. To avoid the formation of lumps, gradually pour in the milk while diluting it, then the beer little by little and finally the oil.
    Let your dough rest for at least 1 hour at room temperature to obtain a nice homogeneous texture.
    Then you know what to do!
    Treat yourself and stay greedy.
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