Pecan Porter Pancakes

Pecan Porter Pancakes

…and syrup, but it didn’t fit the alliteration model.

On his recent cross-country travels volunteering for the Solar Car Challenge, Matty picked up some Big Texan Brewery Pecan Porter. You can read about our first encounter with that beer here. We think it’s delicious.

Matty had an idea one morning that he wanted pancakes. Cast-iron cooked, pecan porter beer pancakes. I was in another room when he started rustling around in the kitchen, so I had no idea he was actually putting his plan into action. Now, Matty does not do recipes, so I can’t post any exact measurements of what went into these pancakes. But it’s a credit to his sensitivity to the fact that I do like to blog these kinds of things that he took the time to come find me and tell me to, “Get the camera. I have all the ingredients out on the stove.”

[Our stove is eternally dirty. I will never photoshop that out.]

Being the sweet-craving half of our dynamic duo, I said, “Hey! What about pecan porter syrup?” He was like, “Meh. Make it if you want to.” His enthusiasm won me over, so I did. [Recipe below]

As with brewing, watch for boil overs!

I was taking too long with the syrup, so Matty had to make some bacon.

And breakfast is served!
Pecan Porter Pancakes and Syrup

Pecan Porter Syrup
Yields 1
To complement Pecan Porter pancakes. A simple syrup. The corn starch is optional (if you have an impatient husband).
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Prep Time
5 min
Total Time
30 min
Prep Time
5 min
Total Time
30 min
  1. 1/2 cup Pecan Porter (or other tasty beer of your choice)
  2. 2/3 cup cane sugar
  3. 1/4 cup water
  4. 1 tsp corn starch (opt)
  1. If possible, let the beer reduce a little on its own over med heat. Add the sugar and water and continue to let it cook and gradually thicken. Add corn starch or other thickener if you're in a hurry or just want a thicker syrup.
Tiny House Farmstead