Pre 1800’s, beer was the breakfast of champions. Say what?! Yes friends, in those days the water was far too contaminated. Plus, tea and coffee were not widely available. So our great ancestors broke their fast by knocking back a few brews with all of those delicious carbs to help them get through their long work days. Today, I’m going out on a limb here and guessing your employer may frown upon the idea of beering your breakfast since we have things like filtered water and Crazy Mocha. But…with this beer pancake recipe, you can live like it’s the good ol’ days and incorporate a fine brew into your breakfast once again! The moment we tried Hitchhiker’s Tumbleweed Oatmeal Brown, we knew it was going to taste outstanding nestled inside warm, fluffy pancakes. However, these weren’t going to be just any ol’ pancakes, we topped them with a decadent oatmeal crumble that is downright addicting. Enjoy beering your breakfast.
Oatmeal Brown Beercakes (yields 5 medium sized pancakes)
- 1 cup sifted all-purpose flour
- 1/3 cup white sugar
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 egg, beaten
- 1/2 cup Tumbleweed Oatmeal Brown*
- 1/2 cup heavy cream
- 2 TBSP butter, melted
*Don’t have access to Hitchhiker’s Oatmeal Brown? I’m sure you could hitch a ride to Mount Lebanon. If not, use a well-balanced, clean finish Oatmeal Brown Ale
- Preheat griddle to medium heat (I do 375-400). Spray with nonstick cooking spray
- In a large bowl, combine all dry ingredients (flour, sugar, baking powder, salt)
- In another bowl, combine all wet ingredients (egg, beer, heavy cream, butter)
- Combine dry ingredients with wet ingredients
- Pour batter onto hot surface. Flip when side turns golden brown (when bubbles appear on top of pancakes, that usually means it’s time to flip ’em and cook other side)
Oatmeal Crumble Topping
- 1 cup brown sugar, packed
- 3/4 cup flour
- 3/4 cup old fashioned oatmeal (Not Instant)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 stick of butter (1/2 cup butter)
- Preheat oven to 375
- In a large mixing bowl combine all the ingredients EXCEPT the butter
- Cut butter into mixture with a pastry blender until mixture looks like bread crumbs. If you don’t have a pastry cutter, use your hands!
- Spread crumble on top of a parchment paper lined baking sheet
- Bake for about 10 minutes or until slightly browned
- Once cooled, crumble on top of your Oatmeal Brown Beercakes and serve with your favorite syrup! It makes a ton, so use the remaining as topping for ice cream, yogurt, or whatever strikes your fancy!
Pennies, Pints, Pittsburgh
We are a husband & wife blogging team who loves beer, food, and Pittsburgh. We were both born and raised in the City of Bridges and now are proudly raising our own family here. Pittsburgh is going through a tremendous craft beer boom and we are beyond thrilled to be a part of it. We enjoy blogging about the local craft beer scene and also enjoy the challenge of effectively incorporating those local beers into some of our favorite recipes.