Best 7 Tender Yeast Pancakes Recipes

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Tender, fluffy yeast pancakes are a delicious and satisfying breakfast or brunch treat. Made with a simple combination of flour, sugar, yeast, milk, eggs, and butter, these pancakes are light and airy, with a slightly sweet flavor. The addition of yeast gives them a unique tang and a slightly chewy texture that sets them apart from regular pancakes. Whether you prefer them plain, with butter and syrup, or topped with fresh fruit or whipped cream, tender yeast pancakes are sure to be a hit with everyone at the table.

Here are our top 7 tried and tested recipes!

YEAST PANCAKES



Yeast Pancakes image

These tender and golden pancakes from Dorothy Smith of El Dorado, Arkansas are a little thicker than traditional versions, so they make a substantial breakfast. Be sure to make plenty, because the leftovers can be used in the unique recipes that follow.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield about 1 dozen.

Number Of Ingredients 7

2 packages (1/4 ounce each) quick-rise yeast
3 cups warm milk (120° to 130°), divided
4 cups all-purpose flour
2 teaspoons sugar
2 teaspoons salt
1/4 cup butter, melted
2 eggs, lightly beaten

Steps:

  • In a small bowl, dissolve yeast in 1 cup warm milk. In a large bowl, combine the flour, sugar and salt. Gradually stir in the yeast mixture and butter until smooth. Combine the eggs and remaining milk; stir into the batter until well combined. Cover and let rise in a warm place until doubled, about 30 minutes., Pour batter by 1/2 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown. ,

Nutrition Facts : Calories 718 calories, Fat 21g fat (12g saturated fat), Cholesterol 162mg cholesterol, Sodium 1420mg sodium, Carbohydrate 107g carbohydrate (13g sugars, Fiber 4g fiber), Protein 23g protein.

YEAST PANCAKES



Yeast Pancakes image

This recipe is from Taste of Home/Dorothy Smith. The pancakes are golden and thicker than a traditional pancake, and they are really good. Keep in mind, the cooking time doesn't include the time for the yeast to rise.

Provided by AmyZoe

Categories     Breakfast

Time 21m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 7

4 cups all-purpose flour
1/2 ounce fast rise yeast
2 teaspoons sugar
2 teaspoons salt
3 cups warm milk (120 to 130)
2 eggs, beaten
1/4 cup butter, melted

Steps:

  • In a mixing bowl, combine the flour, yeast, sugar, and salt.
  • Add milk, eggs, and butter and beat for 2 minutes.
  • Cover and let rise in a warm place until doubled (about 30 minutes).
  • Pour batter by 1/2 cupfuls onto a lightly greased hot griddle.
  • Turn when bubbles form on top of pancakes.
  • Cook until second side is golden brown.

Nutrition Facts : Calories 486.2, Fat 14.7, SaturatedFat 8.3, Cholesterol 99.4, Sodium 929, Carbohydrate 71.8, Fiber 2.9, Sugar 1.7, Protein 15.7

OVERNIGHT PANCAKES



Overnight Pancakes image

Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect busy mornings and special occasion breakfasts alike. -Lisa Sammons, Cut Bank, Montana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 30 pancakes.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons sugar
1 teaspoon salt
6 large eggs, room temperature
4 cups buttermilk
1/4 cup canola oil

Steps:

  • Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight., To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., ,

Nutrition Facts : Calories 319 calories, Fat 10g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 862mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

OLD-FASHIONED PANCAKES



Old-Fashioned Pancakes image

Anybody can add water to a boxed pancake mix, but you're better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.

Provided by Chef John

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1 egg
1 ¼ cups milk
cooking spray

Steps:

  • Sift together flour, baking powder, salt, and sugar in a large bowl.
  • Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
  • Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

Nutrition Facts : Calories 317.8 calories, Carbohydrate 43.7 g, Cholesterol 75.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.9 g, Sodium 1119.1 mg, Sugar 6.9 g

YEAST-RAISED PANCAKES



Yeast-Raised Pancakes image

Flapjacks turn fancy with this yeast batter, which gives them a brioche-like texture.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes twelve 4-inch pancakes

Number Of Ingredients 7

1 1/2 cups milk
2 tablespoons sugar
1 package active dry yeast
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
3 large egg yolks

Steps:

  • Heat milk in a small saucepan over medium heat until lukewarm. Transfer milk to a large bowl, and stir in sugar and yeast. Let stand until creamy, about 5 minutes.
  • Whisk in flour, salt, butter, and egg yolks until batter is smooth. Cover bowl tightly with plastic wrap. Transfer bowl to a warm place; let dough rise until doubled (about 1 1/2 hours), or make batter the night before, and let rise overnight in refrigerator.
  • Heat griddle to 375 degrees and oven to 175 degrees. Using a 2-ounce (1/4-cup) ladle, pour batter onto griddle, creating several pools, 2 inches apart. Cook pancakes until bubbles form on the top and the edges are slightly dry, about 3 minutes. Using a spatula, flip pancakes; cook until golden on bottom, about 1 1/2 minutes. Transfer to a heatproof plate; keep in warm oven. Repeat with the remaining batter. Serve.

GOOD OLD FASHIONED PANCAKES



Good Old Fashioned Pancakes image

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Provided by dakota kelly

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

Steps:

  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g

TENDER YEAST PANCAKES



Tender Yeast Pancakes image

This is another one of those recipes I have had for years, they are so tender and delicious. You can add berries, orange peel or a mashed up banana and a dash of cinnamon or nutmeg to the batter, You can't go wrong with these lovely light and tender pancakes. We have them often.

Provided by Kari-girl

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups flour
3/4 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons sugar
1 teaspoon salt
1 teaspoon instant yeast
1/4 cup warm water
3 eggs
1/4 cup oil
1 teaspoon vanilla
1 1/2 cups buttermilk

Steps:

  • In measuring cup; mix together warm water, 1 tsp sugar and the yeast,.
  • set aside and let bubble.
  • Sift; flour, baking powder, baking soda , 2 teaspoons sugar, salt and if using;
  • cinnamon, or peel.
  • Mix; 3 beaten eggs with oil, buttermilk, yeast mixture and vanilla.
  • Note; its best if you have the eggs and buttermilk at room temperature.
  • Pour the liquid into the dry ingredients mix til blended., Can add fruit
  • at this time, the batter will be thick.
  • Ladle 1/2 cup portions onto a hot griddle and cook til lightly brown on both sides.
  • This batter can be used right away or kept in the frig. overnight.

Tips:

  • Use fresh or active yeast for best results.
  • Proof the yeast in warm water with a little sugar before using.
  • Let the pancake batter rest for at least 30 minutes before cooking.
  • Cook the pancakes over medium heat to prevent them from burning.
  • Serve the pancakes immediately with your favorite toppings.

Conclusion:

Tender yeast pancakes are a delicious and versatile breakfast food. They can be served with a variety of toppings, including butter, syrup, fruit, or whipped cream. These pancakes are also a good source of carbohydrates and protein. With a little practice, you can make perfect yeast pancakes every time.

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