Yeast Risen Pancakes
Fluffy, tender, and irresistibly light, these Yeast Risen Pancakes elevate your breakfast game with their unique airy texture and subtle sweetness. Infused with the warm flavors of vanilla and a hint of buttery richness, these pancakes undergo a slow rise, thanks to the magic of active dry yeast, resulting in a batter that’s perfectly bubbly and full of character. With just a handful of pantry essentials and a little patience, this recipe creates golden brown pancakes that are soft yet sturdy, making them the perfect canvas for toppings like maple syrup, fresh fruits, or a generous dollop of whipped cream. Whether you're hosting a leisurely weekend brunch or simply craving something special for family breakfast, these decadent pancakes are sure to impress. Plus, the recipe offers a delightful balance of homemade comfort and bakery-style flair, making it an instant favorite in any kitchen.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Active dry yeast
- 0.5 teaspoons Salt
- 1.5 cups Warm milk (110°F/45°C)
- 3 tablespoons Unsalted butter, melted
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Neutral oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, and salt until evenly combined.
In a separate bowl or liquid measuring cup, warm the milk to about 110°F/45°C. Ensure the milk is warm, not hot, to avoid killing the yeast.
Add the melted unsalted butter, eggs, and vanilla extract to the warm milk, whisking until well blended.
Pour the wet ingredients into the bowl with the dry ingredients and stir with a wooden spoon or whisk until a smooth batter forms. The batter will be slightly thick; this is normal.
Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rise at room temperature for 1 to 1.5 hours, or until doubled in size.
Once the batter has risen, gently stir it to deflate some of the bubbles, being careful not to overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with neutral oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake, spreading it gently if needed to create an even circle.
Cook the pancakes for 2 to 3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancakes and cook for an additional 2 minutes, or until golden brown.
Transfer cooked pancakes to a plate and keep them warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of whipped cream.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 11.1 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 221 mg | 5% | |
*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.
