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  • Writer's pictureHead Baker

Breakfast Beers & Buttermilk Pancakes

Making breakfast is one of my favorite things to do on the weekend. It’s the only days of the week where I’m not waking up in a frenzy to get out the door. There’s so much peace in waking up, putting on a pot of coffee, and making a delicious breakfast to start your day.

I picked up the latest Phase Three Brewing release (Pressed- Imperial Porter with Coffee and Maple) that had heavy emphasis on their coffee/maple infusion. I initially planned to make syrup and pour it over pancakes – but time got the best of me and I think it served better as a breakfast beer anyway. There are two important takeaways from this Saturday morning breakfast.

The first is that breakfast beers are a thing. Just like your traditional brunch staples of mimosas or a bloody mary, there is nothing wrong with a nice cold beer alongside a hot breakfast. I’d argue breakfast beers are better because you don’t get the heartburn (typically). Phase Three did a nice job on heavily capturing the full coffee flavor with this; They used Tugboat Coffee which is based out of Addison, IL.

The second is that pancakes are amazing – but fluffy pancakes are phenomenal. I did some reading last week on how mixing ingredients can really alter a batter – which I knew from cake making – but when put into practice, it can make or break a recipe. All I kept raving about was my pancake height as I happily danced around the kitchen.

Make these a part of your weekend and be sure to tag me on social media if you do! I preferred making these in a cast iron but if you don’t have one, a nonstick pan will work!

Yields: 8 Large pancakes


· 2 ½ cups all-purpose flour

· 3 Tbsp. sugar

· 2 tsp. kosher salt

· 1 tsp. baking powder

· 1 tsp. baking soda

· 2 ½ cups buttermilk

· 2 tsp. vanilla (optional)

· 8 Tbsp. unsalted butter, melted (1 stick)

· 2 eggs (separated yolks/whites)

· 1 Tbsp. unsalted butter (for pan)


1. In a large bowl, combine all the dry ingredients and whisk together.

2. In a separate bowl, add the melted stick of butter, buttermilk, vanilla and egg yolks. Whisk to combine.

3. Combine the wet ingredients to the bowl of dry and fold in with a spatula until combined (do not overmix!)

4. Add the egg whites and gently fold in until fully mixed in.

5. Let your batter rest for 15 minutes until it comes to room temperature.

6. Once ready, add the remaining tablespoon of butter to the skillet and heat on medium. Once the butter is bubbling in the pan, add 2/3 cup of batter. * You can use a smaller measurement – but this amount gave me the full big pancakes I was hoping for.

7. Cook until bubbles form throughout the pancake (edges and center). If you’re going to add fruit/fillings – sprinkle on top before flipping. Lightly lift the edges with a flat spatula to make sure it’s ready – and flip!

I serve mine with butter/syrup or butter/powdered

sugar depending on the day. To keep pancakes warm while cooking the rest, turn your oven on to 250° and put the pancakes in a large dish stacked.

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