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Yeast Pancakes

Yeast Pancakes
Fluffy and light pancakes with a subtle yeast flavor and aroma. Perfect for everyday breakfast or special occasions.
Yield 14 to 16 5-inch pancakes



  • 2 cups all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 1/4 cup milk
  • 1/4 cup water
  • 2 large eggs
  • 1/4 cup butter (melted)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking soda (optional, for flavor)
  • 1/2 teaspoon table salt


  • In a large mixer bowl, combine 1 cup flour and yeast; mix well. Heat milk and water until warm (120-130°F). Add to flour mixture. Stir until combined. Cover with plastic wrap. Set aside for 1 hour (or refrigerate overnight).
  • In small bowl, beat eggs; add butter. In separate bowl, combine remaining flour, sugar, baking soda and salt.
  • Preheat griddle: 375°F
  • 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.
  • Add your favorite toppings and syrup. Serve warm.


Photo by Food Wanderings.

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Review & Comments

Matt M | Reply

I make this the night before. Because of the longer time for the yeast to work I add 1 tsp and everything but the butter cold. No need to warm anything when you have 10-12 hrs. I will experiment with 1/2 tsp yeast next time. The less yeast, longer time to rise will make an even better flavor. Always.

Rocky | Reply

I added two tablespoons lemon zest to the flour mix and added a little ricotta to the egg, butter mix. Came out phenomenal

Cynthia | Reply

Why is baking soda needed if we are using yeast?

Red Star Yeast | Reply

Hi Cynthia – this recipe is from our archives and was developed with the baking soda for a unique flavor. It may be omitted if you choose.
Happy baking!

Sonie | Reply

Thanks a lot! I followed your recipe and it was fantastic.

Chris | Reply

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.

George Leiner | Reply

5 stars
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!

Rick | Reply

5 stars
Excellent recipe. I added a little vanilla and nutmeg

Madonna Smith | Reply

5 stars
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!

phyllis farquhar | Reply

5 stars
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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