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Yeast Pancakes

Puffy and light pancakes with a subtle flavor and aroma.


This recipe makes 14 to 16 Five-inch Pancakes
Flour2 cups
Active Dry Yeast2+1/4 tsp
Sugar2 TBSP
Milk1+1/4 cup
Water1/4 cup
Butter, melted1/4 cup
Baking Soda1 tsp
Salt1/2 tsp

This recipe is featured at Food Wanderings.


Griddle 375°F


In a large mixer bowl, combine 1 cup flour, yeast and 1 TBSP sugar; mix well. Heat milk and water until very warm (120° to 130°F). Add to flour mixture. Stir until combined. Cover with plastic wrap. Set aside for 1 hour.

In small bowl, beat eggs; add butter. Combine remaining flour, sugar, soda and salt.


Stir down yeast mixture; add egg and flour mixtures. Beat until smooth. Bake on hot griddle.


*You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise 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 on baking.


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