Yeast Pancakes
Fluffy, golden, and irresistibly light, these yeast pancakes are a delectable twist on the classic breakfast favorite. Made with a yeasted batter that’s left to rise, these pancakes boast an airy texture and a subtle tang that sets them apart. The use of warm milk and active dry yeast creates a beautifully bubbly batter, while the addition of melted butter and vanilla adds rich flavor notes. Perfect for brunch or a cozy weekend breakfast, these pancakes pair beautifully with both sweet toppings like syrup, fresh fruit, or whipped cream, and savory options like smoked salmon or creamy cheese. With minimal effort and just a bit of resting time, these yeast pancakes promise to elevate your pancake game to new heights!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 240 ml Warm milk
- 7 g Active dry yeast
- 15 g Granulated sugar
- 200 g All-purpose flour
- 2 g Salt
- 2 large Eggs
- 30 g Unsalted butter (melted)
- 5 ml Vanilla extract
- 15 ml Vegetable oil or butter (for cooking)
Instructions
In a medium bowl, warm the milk to about 37°C (98°F)—it should be warm but not hot to the touch.
Sprinkle the active dry yeast and granulated sugar over the warm milk. Stir gently and let the mixture sit for 5-7 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture. Stir gently to combine.
Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest in a warm place for 45 minutes to 1 hour, or until it doubles in size.
In a separate small bowl, whisk together the eggs, melted butter, and vanilla extract.
Gently fold the egg mixture into the risen batter. Be careful not to overmix; it’s okay if some lumps remain.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Pour approximately 60 ml (1/4 cup) of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
Flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides.
Transfer the cooked pancakes to a plate and keep them warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the yeast pancakes warm with your choice of toppings, such as syrup, fresh fruits, whipped cream, or savory options like cheese and smoked salmon.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.1 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 202 mg | 4% | |
*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.
