5.0 from 6 reviews
Yeast Pancakes
Fluffy and light pancakes with a subtle yeast flavor and aroma. Perfect for everyday breakfast or special occasions.
Yield: 14-16 5-inch pancakes
  • 2 cups all-purpose flour
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
  • 1¼ cup milk
  • ¼ cup water
  • 2 large eggs
  • ¼ cup butter, melted
  • 2 Tbsp sugar
  • 1 tsp baking soda
  • ½ tsp salt
  1. Griddle: 375°F

  2. In a large mixer bowl, combine 1 cup flour and yeast; mix well. Heat milk and water until very warm (120-130°F). Add to flour mixture. Stir until combined. Cover with plastic wrap. Set aside for 1 hour.

  3. In small bowl, beat eggs; add butter. In separate bowl, combine remaining flour, sugar, baking soda and salt.

  4. Stir down yeast mixture; add egg and flour mixtures. Beat until smooth. Grease griddle with cooking spray or lightly coat with oil or butter. Scoop desired size pancake batter onto hot griddle. Flip when you start seeing bubbles form along edges, or until golden brown on bottom. Bake other side until golden brown.

  5. Add your favorite toppings and syrup. Serve warm.

  6. Recipe featured at Food Wanderings.

Yeast Pancakes |

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  1. Great recipe. Don’t be afraid to make a little extra because a little extra yeastiness the second day is just an added bonus. I often add 1/2 cup cottage cheese or ricotta for an additional pop. Enjoy!

  2. This recipe makes great pancakes. I have made them by putting all of the flour in with the proofing yeast and I have also made them by dividing the flour as the recipe calls for; both were equally successful, so I no longer divide the flour. Other than that and adding a half cup of cottage cheese with the wet ingredients, I follow the recipe, and it is a good one. If you have never tried it, add 1/2 cup of cottage cheese or ricotta to your favorite pancake recipe. You’ll probably be hooked.

  3. I have been looking for a high-craft yeast raised pancake recipe for a long time. This meets the need. The preparation of a yeast “mother” before the addition of final 1/2 of flour and eggs/butter really produced a beautifully light result. Well done!

  4. Excellent recipe. I added a little vanilla and nutmeg

  5. Thank-you for making it so clear (by adding 2 1/4tsp. 1/4OZ 7g) for the measurement. As an American living in Europe I find some recipes hard to follow because of all the different measurements out there and you make it pleasantly easy by giving several possibilities so even a dumb-bell like me can comprehend! Thanks again! God bless!

  6. For the first time I added yeast to my pancake batter and it was a revelation. Absolutely fantastic!! I will be spreading the word.

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