Make Mom Breakfast In Bed. With Beer. Carrot Cake Ale Pancakes

Mother’s Day is about to sneak up on us. But it’s not too late to give mom the thoughtful gesture of her favorite cake-turned-breakfast item, as well as an excellent excuse to drink before noon.

The beer in this recipe isn’t just to prove you’re rebellious by opening a beer before 9am. Beer is actually a leavening agent that will give your pancakes a nice, light, fluffy texture that no one will forget. Plus, it’s just fun to have beer for breakfast.

Carrot Cake Ale Pancakes


  • 1 ½ cups flour
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup beer (brown ale preferred)
  • ½ cup melted butter
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots, pressed between paper towels to remove moisture
  • ½ cup raisins


  1. In a large bowl, stir together the flour, brown sugar, white sugar, baking powder, baking soda, cinnamon and salt.
  2. In a separate bowl whisk together the eggs, beer, melted butter, milk, vanilla extract and grated carrots.
  3. Add the wet ingredients to the dry ingredients, stir until just combined, stir in the raisins.
  4. Preheat a griddle or skillet over medium high heat. Grease with cooking spray or melted butter.
  5. Add the batter in about ¼-cup mounds. Once the edges of a pancake look dry and bubbles start to form in the center, flip the pancake; cook until cooked through, about 3 minutes per side.

Note: To keep cooked pancakes warm until ready to serve, place them on a baking sheet in a 175-degree Fahrenheit oven.

Photo credit: Jackie Dodd