Home » Yeast Pancakes

Yeast Pancakes

Light and fluffy - a perfectly sweet start to the day!

60 minutes

Serves: 12-14 pancakes

Medium

Take your pancakes up a notch with the addition of yeast to get more flavor and a much fluffier texture. Start the dough the night before for the best results!

Grandma’s Yeast Pancakes recipe is pretty traditional and doesn’t contain anything shocking – but boy is it good! I’m not usually a big pancake person but these I like. They aren’t too sweet by themselves and they are so much more light and fluffy than your traditional disk of dense cake. They are also super easy to make. You can make the batter and then cook them immediately, but they are even better if you make the yeast mixture the night before and allow it to get really active.

Grandma’s recipe card says to just mix all ingredients until smooth and cook. You can totally do that and these pancakes will be great. If you can, though, mix up the yeast mixture (yeast, 1 Cup of flour, milk and water) the night before and you’ll get an even better result. Plus, that leaves less to do the next morning.

As will all pancake recipes, this one is just the canvas on which to build! While the first side is cooking, feel free to add any toppings you want: chocolate chips, sliced bananas, blueberries, chopped pecans, etc. And then, of course, when you’re ready to eat you can dress ’em up even more.

Treat yourself to these super easy and extra special pancakes soon! They can certainly warm up a winter morning. I’d love to hear what you think in the comments or see of photo of your end result on Instagram (@bdhbakes).

Steps:

1. Make Yeast Mixture (The Night Before)
For best results - do steps one through three the night BEFORE you want pancakes. Take 1 Cup of the flour and blend it with the yeast in a medium sized bowl.
2. Heat Milk and Water
Next, combine the milk and water and heat in a small saucepan over medium heat until very warm (about 110ºF). Stir while it heats up.
3. Combine Milk Mixture With Yeast Mixture.
Pour the warm milk mixture into the bowl with the flour and yeast and stir to combine. Stir until it is smooth. Cover and place in the fridge to ferment overnight.
4. Combine Eggs and Butter (The Morning Of Making)
The next morning, take the yeast mixture out of the fridge and set aside to warm up. Then, melt the butter in a small bowl or glass measuring cup using short bursts in the microwave or in a small saucepan on the stovetop. You want the butter just melted and warm - NOT hot. Then, in a separate small bowl, add the two eggs and lightly whisk them to break up the yolk. When the butter is melted, slowly pour it into the eggs while whisking until combined.
5. Combine Remaining Dry Ingredients
In a medium sized bowl, combine the remaining 1 Cup of flour, sugar, baking soda and salt. Whisk or stir to combine.
6. Make the Batter
Take the yeast mixture and stir it well to knock it down. Then, in a large bowl, add the yeast mixture with the egg mixture and the remaining dry ingredients until all the ingredients are all in one big mixture. Stir well until the batter is as smooth as you can get it.
7. Preheat Griddle or Skillet
Before making pancakes, preheat your griddle or skillet over medium heat for about 5 minutes.
8. Cook Pancakes
Once the griddle or skillet is preheated, pour about 1/4 Cup batter for pancake (makes about 5" pancake) and cook for about 3 minutes or so or until bubbles start to pop on the top of the batter and the sides begin to look cooked or dry. Flip the pancake to cook on the opposite side for another minute or two or until done. Serve warm with more butter, syrup and any toppings you like!