5.0 from 3 reviews
Spicy Yeast Pancakes
Yeast makes these pancakes extra light and tasty - a great aroma while they are baking!
Yield: 30 4-inch pancakes
  • 2 cups all-purpose flour
  • 1 package (1/4oz, 7g) or 2¼ tsp RED STAR Active Dry Yeast
  • 2 Tbsp sugar
  • 1 tsp salt
  • ⅛ tsp ground ginger
  • ⅛ tsp nutmeg
  • 1¾ cups milk
  • ¼ cup water
  • ¼ cup shortening
  • 3 eggs
  1. In large mixer bowl, combine flour, yeast, sugar, salt, ginger and nutmeg; mix well. In saucepan heat milk, water and shortening to 120-130°F (shortening does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 2 minutes at medium speed until smooth. Cover; let rise in warm place until bubbly and doubled, about 1 hour. Stir down batter.

  2. Cook on greased griddle over medium heat until golden brown. Flip pancakes with spatula and cook other side until golden brown. Serve hot, topped with syrup, warm applesauce or your favorite fruit sauce. For dessert pancakes, spread warm cakes with your favorite jam or preserves and roll, topping with whipped cream or powdered sugar.

  3. You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

  4. Red Star recipe. Image by Fake Ginger.
Prepared batter can be covered (not air-tight) and stored in refrigerator for 24 hours; stir down occasionally if needed.
Spicy Yeast Pancakes | Yeast makes these pancakes extra light and tasty - a great aroma while they are baking! Find recipe at redstaryeast.com.

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  1. Wow, these are wonderful. I’ve made pancakes all my adult life, but never yeast raised. These are super easy to make — I combined the wets in a jar and refrigerated it overnight, and warmed the jar in a bowl of hot water in the AM (no frig space for the bowl). The dries I mixed and left on the counter overnight.

    Once combined, I left the batter out while I showered and did other things, and then cooked them up. The spice amount is just right — it makes them taste sensational, but not noticeably spiced. They cook fast and evenly are reasonably thin so they stack beautifully; great with butter and maple syrup. Thanks to the reviewers — I am so glad I tried these, a new favorite for sure. And thanks to the people at Red Star.

  2. My bread making machines’ motor is having trouble after 4 years, so I’m using all the Red Star yeast now for other things.

    I just made these today, August 12, 2015. The recipe makes six 8 inch rounds. I used 4 egg whites instead of 3 eggs. Also used non-fat dry milk, and Cardamom instead of the Ginger. I used low heat and covered, to steam them, for 3.5 min each side. Also used rinsed frozen blueberries in the batter :).

    Very nice recipe 🙂 and TY! Red Star for posting these great recipes!

  3. I have been making these Spicy Yeast Pancakes for decades! I just love them. In fact, I always make them when camping and I just got on-line to take the recipe down again because I lost my recipe from the original Red Star Booklet. My adult kids always ask for these pancakes on our annual camping trip and for special occasions. They are very light and delicate. I make them as Crepes and fill them with fresh Peaches and Whipped Cream. Thank you!

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