Pretzel Stout Pancakes with Toffee Sauce
This sweet and salty breakfast treat has a strong stout flavor and is sure to make any beer lover have a happy morning.
Prep Time25 mins
Total Time20 mins
Servings: 4 servings
- 1 cup all-purpose flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup crushed pretzels plus more for topping
- 1 1/4 cups stout
- 3 Tbsp unsalted butter, melted
- 1 large egg
- 1 tsp vanilla
- 4 Tbsp unsalted butter, room temperature
- 3/4 cup packed brown sugar
- 1/2 cup heavy cream
- 2 Tbsp stout
- Pinch salt
- 1 tsp vanilla extract
- 1/4 cup toffee pieces optional
Pretzel Stout Pancakes
In a small bowl, whisk together the flour, sugar, baking powder, and salt.
Mix in crushed pretzels.
In a separate, medium-sized bowl, whisk together stout, melted butter, egg, and vanilla (if you want less of a stout flavor, use 1/2 buttermilk and 1/2 stout here).
Pour the dry ingredients into the wet ingredients, stirring until they’re just combined, but taking care not to over mix.
Heat a griddle or frying pan over medium heat and pour about 1/4 cup batter onto it. Cook pancakes for about 1-2 minutes on each side, until they’re nicely browned and cooked through. Repeat with all batter.
Serve stacks of pancakes with toffee sauce poured over them. Sprinkle additional crushed pretzels and toffee pieces on top if desired.
In a medium saucepan over medium heat, combine butter and brown sugar and bring to a boil.
Reduce heat, stir in heavy cream and stout and simmer mixture for about 4 minutes, stirring occasionally until it begins to thicken.
Remove from heat and stir in salt and vanilla.
Add in toffee pieces for additional flavor (toffee pieces can also be used to top pancakes