Tender Yeast Pancakes
Fluffy, golden, and irresistibly soft, these Tender Yeast Pancakes are the perfect balance of light texture and rich flavor. Made with a simple yeast-based batter, these pancakes rise beautifully, resulting in an airy, melt-in-your-mouth experience that’s ideal for leisurely weekend breakfasts or brunch gatherings. A combination of warm milk, melted butter, and a hint of vanilla adds a gentle sweetness, while the yeast offers a subtle tang reminiscent of bakery-fresh bread. With just a little patience for the dough to rise, you’ll be rewarded with pancakes that are as satisfying as they are elegant. Serve them hot off the skillet with a drizzle of maple syrup, a dollop of whipped cream, or seasonal fruit for a breakfast worth savoring. Perfect for those searching for fluffy yeast pancake recipes or unique breakfast ideas!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Milk
- 0.25 cups Warm water
- 1 packet Instant yeast
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 2 tablespoons Neutral cooking oil or butter (for greasing the skillet)
Instructions
In a small bowl, combine warm water (about 110°F) with the instant yeast and 1 teaspoon of granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy and activated.
In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt.
In a separate bowl, warm the milk slightly (lukewarm, not hot) and add melted butter, the egg, and vanilla extract. Whisk until well combined.
Pour the yeast mixture and the milk mixture into the dry ingredients. Use a whisk or wooden spoon to stir until you form a smooth and slightly thick batter. Avoid overmixing.
Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rise in a warm spot for 1 hour, or until doubled in size.
After the batter has risen, gently stir it to deflate and mix the bubbles evenly.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of cooking oil or butter.
Ladle about 1/4 cup of the batter onto the skillet to form a pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
Flip the pancake and cook for an additional 1-2 minutes, or until golden brown on the second side.
Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
Serve the pancakes warm with butter, syrup, or your favorite toppings.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 229.9 g | 84% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 44.0 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 526 mg | 40% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
