Easy Thyme Pancakes (perfect for breakfast and lunch wraps)

A plate full of savoury pancakes: These aren't your average pancakes. They're savory, herby, and slightly tangy, with a texture that's somewhere between a crepe and a tortilla. They work beautifully as a wrap—stuff them with roasted vegetables, hummus, or grilled protein—but they're also excellent as a breakfast pancake with fresh berries, honey, and a dollop of Greek yogurt. The secret? A touch of beer in the batter, which adds depth and a subtle malty flavor. Make a big stack, freeze the extras, and reheat whenever you need a quick meal.

These aren't your average pancakes. They're savory, herby, and slightly tangy, with a texture that's somewhere between a crepe and a tortilla. They work beautifully as a wrap—stuff them with roasted vegetables, hummus, or grilled protein—but they're also excellent as a breakfast pancake with fresh berries, honey, and a dollop of Greek yogurt. The secret? A touch of beer in the batter, which adds depth and a subtle malty flavor. Make a big stack, freeze the extras, and reheat whenever you need a quick meal.

Makes 8-10 pancakes/wraps

Munchyesta.com

Prep Time 10

Cook Time 20

Serving Size 4 people

Ingredients

1 2/3 cups (200 g) All Purpose Flour (or 1:1 GF baking blend)
1/3 cup (45 g) Graham flour (or whole wheat flour - or 1:1 GF baking blend)
4 large Eggs (or 2 tbsp ground flax + 6 tbsp water + ½ tsp baking powder for vegan)
1 cup Water
1 bottle/can (12 oz / 355 ml Beer (or plain sparkling water for non-alcoholic/GF)
1 cup (240 ml) Buttermilk (or plant milk + 1 tbsp apple cider vinegar for vegan)
2 tbsp Dried Thyme (or 3 tbsp fresh thyme leaves)
Pinch of Salt

Optional for Cooking

Coconut oil or butter for frying

Optional For Serving (Savory)

Roasted vegetables
Hummus or tahini
Grilled tofu seitan, or chicken
Fresh herbs

Optional For Serving (Sweet)

Fresh berries
Honey or maple syrup
Greek yogurt or coconut yogurt

Instructions

Step 1: Combine the dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, graham flour, dried thyme, and salt. Make a small well in the center of the mixture.

Step 2: Whisk the wet ingredients

In a separate bowl, crack the eggs and whisk them together. Add the buttermilk (or almond milk) and stir to combine.

Step 3: Make the batter

Pour the egg mixture into the well in the flour mixture, stirring gently as you pour. Mix until just combined—don't overmix, or the pancakes will be tough. Then pour in the beer and stir until the batter is smooth and pourable. It should be slightly thinner than traditional pancake batter.

Step 4: Rest the batter (optional but recommended)

Let the batter rest for 10–15 minutes at room temperature. This allows the flour to hydrate and the flavors to meld, resulting in more tender pancakes.

Step 5: Heat the skillet

Heat a non-stick skillet over medium heat. If using coconut oil or butter, add a small amount to the pan and let it melt.

Step 6: Cook the pancakes

Pour about ¼ cup of batter into the skillet for each pancake. Cook for 1–2 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown. Adjust the heat as needed—if the pancakes are browning too quickly, lower the heat.

Step 7: Stack and keep warm

Transfer each cooked pancake to a clean plate and stack them as you go. This keeps them warm and soft. If you're making a large batch, cover the stack with a clean kitchen towel.

Step 8: Serve

Serve immediately, or let cool completely and store for later.

Notes

Tips for the Best Results

On flour: Graham flour adds a slightly nutty, whole-grain flavor. If you don't have it, substitute with whole wheat flour or additional all-purpose flour.

On beer: The beer adds depth and a subtle malty flavor. A light lager or pilsner works best—avoid dark beers, which can overpower the thyme. If you prefer not to use alcohol, substitute with an extra 1 cup (240 ml) of water or sparkling water for a similar effect.

On buttermilk: If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

On thyme: Dried thyme is convenient, but fresh thyme works too—use 2 tablespoons of fresh leaves. You can also experiment with other herbs like rosemary, oregano, or sage.

On batter consistency: The batter should be thin enough to spread easily in the pan but thick enough to hold its shape. If it's too thick, add a splash of water or milk. If it's too thin, add a tablespoon of flour.

On cooking: Use medium heat—too high and the pancakes will burn before they cook through; too low and they'll be pale and dry. A good non-stick skillet is your best friend here.

On freezing: These pancakes freeze beautifully. Let them cool completely, then stack them with parchment paper between each pancake. Wrap tightly in plastic wrap or a freezer bag and freeze for up to 2 months. Reheat in a toaster, skillet, or microwave.

How to Serve

Savory Wrap Ideas

· Mediterranean Wrap: Spread with hummus, add roasted vegetables, olives, and fresh herbs.

· Breakfast Wrap: Fill with scrambled tofu or eggs, avocado, and tomato.

· Dinner Wrap: Stuff with grilled vegetables, tahini sauce, and pickled onions.

· Shawarma-Style: Fill with spiced chickpeas, cucumber, tomato, and vegan yogurt sauce.

Sweet Breakfast Ideas

· Berry Pancakes: Top with fresh strawberries, blueberries, and raspberries.

· Honey & Yogurt: Drizzle with honey and add a dollop of Greek or coconut yogurt.

· Nut Butter & Banana: Spread with almond butter and sliced banana.

· Maple & Walnut: Drizzle with maple syrup and sprinkle with toasted walnuts.

Storage & Serving

· Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

· Freezing: Freeze with parchment paper between each pancake for up to 2 months. Reheat in a toaster or skillet.

· Reheating: Reheat in a dry skillet over medium heat for 1–2 minutes per side, or in the microwave for 30 seconds.