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yeast pancakes

Yeast Pancakes – Light, Fluffy, and Perfectly Airy

Yeast Pancakes are a delightful twist on traditional pancakes. Using yeast instead of baking powder gives them an airy, fluffy texture, slightly tangy flavor, and a soft, pillowy bite. Perfect for breakfast, brunch, or a cozy weekend treat, these pancakes pair beautifully with syrup, fresh fruit, or a dusting of powdered sugar.
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Prep Time 10 minutes
Cook Time 20 minutes
1 hour
Total Time 1 hour 30 minutes
Servings: 8
Course: Breakfast, brunch
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 packet 2 ¼ tsp active dry yeast
  • ¾ cup warm milk 110°F / 43°C
  • 2 large eggs room temperature
  • ¼ cup melted butter or vegetable oil
  • 1 tsp vanilla extract
  • Butter or oil for cooking

Equipment

  • Mixing bowls
  • Whisk or spatula
  • Nonstick skillet or griddle
  • Measuring cups and spoons
  • Kitchen towel or plastic wrap

Method
 

Activate the yeast
  1. In a small bowl, combine warm milk, sugar, and yeast.
  2. Let sit for 5–10 minutes until foamy.
Make the batter
  1. In a large bowl, whisk together flour and salt.
  2. Add yeast mixture, eggs, melted butter, and vanilla extract.
  3. Mix until smooth. The batter will be slightly thick but pourable.
Let the batter rise
  1. Cover the bowl with a clean kitchen towel or plastic wrap.
  2. Let it rise in a warm place for 1–2 hours, until doubled in size.
Cook the pancakes
  1. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
  2. Pour ¼ cup batter per pancake onto the skillet.
  3. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  4. Flip and cook another 1–2 minutes until golden brown.
Serve
  1. Serve warm with maple syrup, fresh fruit, yogurt, or powdered sugar.

Notes

For extra flavor, fold in a teaspoon of cinnamon or orange zest to the batter.
The long rise time develops a richer, slightly tangy flavor.
Leftover pancakes can be stored in the fridge for 2–3 days or frozen for up to a month.