How to Cook Pancakes With Brewer's Yeast


It's hard to add extra nutrients to family favorites without brewing a mutiny. Brewer's yeast, however, can be slipped into pancake batter without raising suspicions. The slightly bitter taste of brewer's yeast blends well with tangy buttermilk pancakes. If you do find that brewer's yeast is an unwelcome flavor note, increase the sweetness in your batter and toppings. A generous spoonful is often about the right amount when adding brewer's yeast to pancake batter.

Things You'll Need

  • Milk or buttermilk
  • Eggs
  • Melted butter or oil
  • Flour (or half flour and half rolled oats)
  • Baking soda
  • Salt
  • Flavorings, such as honey, sugar, vanilla or cinnamon
  • Other nutritional additives (optional)
  • Blend together dry ingredients, with a ratio of about 1/2 teaspoon each baking soda and salt per 2 or 2 1/2 cups flour or flour/oats mix. This is when you can put between 1 tablespoon to 1/4 cup brewer's yeast into the mix, as well as other additives, such as a similar amount of flaxseeds and nutritional yeast.

  • Mix together wet ingredients, using a small amount of melted butter or oil and 2 eggs per 2 1/2 cups milk or buttermilk.

  • Pour wet ingredients into the dry ingredients and use a few quick strokes until the batter is well combined. The batter will be thick and lumpy. If the nutritional additives have made it too stiff to spoon, however, add a dollop of additional milk.

  • Wipe a grill or large skillet with cooking oil while the batter is resting for 5 minutes. Turn the heat to medium high.

  • Pour 1/3 cup of the pancake batter onto the hot cooking surface and spread it into an evenly circular shape, as needed. Flip the pancake when the surface begins to bubble. Remove the pancake when it is evenly brown. Keep it warm and continue cooking other pancakes.

Tips & Warnings

  • If you want to add more than 1 tablespoon of brewer's yeast to pancake batter, keep it to a ratio of 10 parts flour to no more than 1 part brewer's yeast.
  • For a sweeter taste, use nutritional yeast. Or ask for debittered brewer's yeast.
  • If you like buttermilk pancakes but don't have buttermilk, let regular milk sit for a few minutes after adding vinegar to it. Use 1 tablespoon of vinegar for every 1 cup of milk used.
  • Use caution when buying brewer's yeast for cooking. Active brewer's yeast -- the kind used for actual beer brewing -- can rob the body of nutrients when consumed in large quantities.

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