Recipe courtesy of Christina Deyo and Janette Barber

Christina's Beer and Onion Pancakes with Maple Walnut Beer Syrup

  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
  • Nutrition Info
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4 tablespoons unsalted butter, plus more for cooking pancakes

1/2 Vidalia onion, chopped

1 cup beer, at room temperature

3 eggs

1 teaspoon vanilla extract

2 cups biscuit mix (recommended: Bisquick)

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg


1 cup light brown sugar

1/4 cup beer

1/4 cup chopped walnuts

2 tablespoons unsalted butter

1 tablespoon maple syrup

1/4 teaspoon ground cinnamon


  1. To make the pancakes: Heat the butter in a medium skillet over medium-high heat. Add the onions and cook until softened, about 4 minutes. Set aside.
  2. In a mixing bowl, whisk the beer, eggs, and vanilla. Stir in the onions and butter. Add the biscuit mix, cinnamon, and nutmeg and stir just to combine. Let stand for 3 to 5 minutes.
  3. Meanwhile, to make the syrup: Combine all ingredients in a small saucepan and bring to a simmer, stirring. Remove from heat and keep warm.
  4. Heat a large skillet over medium heat and add enough butter to coat it well. Working in batches, pour about 1/4 cup of batter into the skillet for each pancake. Cook until browned on the bottom and bubbles begin to form on the top. Turn the pancakes and cook until browned on the bottom. Add more butter between batches as needed. Serve immediately, with the syrup.
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