Yeast Pancakes

A stack of pancakes topped with a pat of butter and drizzled with maple syrup.

Yeast pancakes are a little breakfast magic in a pan. Unlike regular pancakes, they rise tall and fluffy thanks to yeast, creating a light, airy texture that stays soft even after cooling, while tasting delicious with every bite.

Prep Time5

Cook Time1 20

Total Time1 25

Course: Breakfast

Cuisine: American

Keyword: Breakfast pancakes, Fluffy pancakes

Servings: pancakes

Calories: 142kcal

Author: Anna

Equipment

Mixing bowl
Whisk
Non-stick skillet

Ingredients

2 cups (250g) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon instant yeast
1 cup + 2 tbsp (250g) whole milk
1 egg at room temperature
Vegetable oil for frying such as canola oil or sunflower seed oil.

Instructions

In a bowl, combine the flour, sugar, salt, and yeast. Mix well.
Add the milk and egg, and whisk until fully combined. The batter should be thick and very sticky. It should not run off the whisk quickly—think of a very thick pancake batter or a loose bread dough. To see the correct consistency, check out the recipe video below.
Cover the bowl with plastic wrap and a kitchen towel, and let the batter proof for 1 hour in a warm, draft-free place.
Once the batter has doubled in volume, heat a skillet over medium heat.
Grease the skillet with vegetable oil. Take a heaping tablespoon of the batter and use a second spoon to scrape it directly into the pan.
Fry for 2 minutes on each side, or until golden brown. The batter makes about 11–12 pancakes. These pancakes puff up tall and fluffy while frying and remain that way after cooking.
Serve with your favorite toppings!

Video

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3–4 days.

For longer storage, you can freeze pancakes in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 2 months. Reheat directly from frozen.

Nutrition