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Spicy Yeast Pancakes

Yeast makes these pancakes extra light and tasty - a great aroma while they are baking!


Average: 4.5 (2 votes)
This recipe makes 30 (4-inch) pancakes
Flour2 cups
Active Dry Yeast2+1/4 tsp
Sugar2 TBSP
Salt1 tsp
Ground ginger1/8 tsp
Nutmeg1/8 tsp
Milk1+3/4 cups
Water1/4 cup
Shortening1/4 cup

This recipe is featured at Fake Ginger.


In large mixer bowl, combine flour, yeast, sugar, salt, ginger and nutmeg; mix well. In saucepan heat milk, water and shortening to 120-130°F (shortening does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 2 minutes at medium speed until smooth. Cover; let rise in warm place until bubbly and doubled, about 1 hour. Stir down batter.


Bake on greased griddle over medium heat until golden brown. Serve hot topped with syrup, warm applesauce or your favorite fruit sauce. For dessert pancakes, fill warm cakes with your favorite jam or preserves and roll, topping with whipped cream or powdered sugar.


Baker's Tip: Prepared batter can be covered and stored in refrigerator for 24 hours; stir down occasionally.



You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly.  Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


Spicy Yeast Pancakes

I have been making these Spicy Yeast Pancakes for decades! I just love them. In fact, I always make them when camping and I just got on-line to take the recipe down again because I lost my recipe from the original Red Star Booklet. My adult kids always ask for these pancakes on our annual camping trip and for special occasions. They are very light and delicate. I make them as Crepes and fill them with fresh Peaches and Whipped Cream. Thank you!

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