Bacon n' Beer Griddle Cakes
Cook time
Total time
Serves: 12 pancakes
  • 10 slices bacon, cooked until crisp and diced
  • 1¾ cup flour
  • ¼ cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 egg, whites and yolk separated
  • 1 12 oz. bottle nice beer (I recommend something like Newcastle or a nice amber beer - this is definitely not a recipe you can use a cheap beer with because you can taste the beer)
  • 1½ tablespoons vegetable or canola oil
  • syrup, for serving
  1. Cook your bacon. You can either do it the traditional way in the pan, until crispy, or you can do it in the oven, which I find produces better results. First, pre-heat your oven to 375 degrees F. Simply line a baking sheet with foil, then place a cooling rack on top. Spray with non-stick spray, then lay the bacon over the cooling rack. Bake for 20-25 minutes, until it has reached your desired level of crispiness. Set aside to cool, then dice.
  2. Whisk together your flour, sugar, baking powder, and salt in a large bowl. In a medium sized bowl, whisk together the egg yolk, the beer, and the vegetable oil. In a small bowl, whisk the egg whites until foamy and add them to the beer mixture.
  3. Gently whisk the beer mixture into the flour mixture, until just combined. Fold in the diced bacon. Heat a large pan over medium-high, until hot. Grease your pan with either non-stick spray or butter. Scoop ¼ cup of batter for each pancake and cook for 2-3 minutes, until bubbling on one side. Flip the pancake and let cook until golden, pressing down slightly with your spatula on the top of the pancake.
  4. You can place your pancakes in a 200 degree F oven to keep warm while you cook the rest of the pancakes. Serve with a little butter and lots of syrup.
Recipe by The Crepes of Wrath at