Best 9 Yeast Pancakes Recipes

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Yeast pancakes, also known as Dutch babies or German pancakes, are a delicious and easy-to-make breakfast or brunch dish. They are light and fluffy, with a slightly tangy flavor and a crispy outer edge. Yeast pancakes are made with a batter that is similar to pancake batter, but it includes yeast, which gives them their characteristic rise. They are typically cooked in a hot skillet or griddle with butter, and can be served with a variety of toppings, such as fresh fruit, whipped cream, or syrup.

Let's cook with our recipes!

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.

BUCKWHEAT PANCAKES (YEAST METHOD)



Buckwheat Pancakes (Yeast Method) image

this is one of my adopted recipes. Based on the reviews, I have not made any changes. The original submitter said this was her mother's recipe for buckwheat pancakes. You have to start the night before, but the result is well worth it. You even have the possibility of using a starter like with sourdough. (Prep time does not include overnight period.)

Provided by GrandmaIsCooking

Categories     Breakfast

Time 35m

Yield 16 large pancakes, 4-6 serving(s)

Number Of Ingredients 8

2 2/3 cups all-purpose flour
1 1/3 cups buckwheat flour
1 teaspoon salt
1 (1/4 ounce) package dry yeast (2-3 tsp)
2 1/2 cups water (warm)
3 tablespoons brown sugar
3/4 teaspoon baking soda
2 tablespoons oil

Steps:

  • Combine flours and salt.
  • Soften yeast in warm water; stir in 1 tablespoon brown sugar.
  • Stir this liquid into the dry ingredients and mix well.
  • Be sure to use a large enough bowl so that your bowl is no more than half full at the beginning to allow plenty of room for rising.
  • Cover and let stand overnight at room temperature.
  • Next morning, stir batter, then add remaining sugar, the baking soda and oil and mix well.
  • If you want to try using a starter next time, reserve 1 cup of batter (it will keep for several weeks in the refrigerator).
  • Fry the remaining batter in a lightly greased frying pan or griddle (I prefer cast iron) as you would for regular pancakes, turning once.
  • To use starter:.
  • When you are ready to prepare the recipe again, place starter (all of it) in a large bowl (see warning, step 4 above).
  • Add 2 1/4 cups warm water, 2 1/4 cups flour, and 1 1/4 cups buckwheat flour and stir until smooth.
  • Cover; let stand overnight as before.
  • Next morning stir batter, then add 2 tablespoons brown sugar, 3/4 teaspoons soda and 2 tablespoons oil.
  • Repeat steps 7 and 8 above.

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 is a very easy recipe to make the night of a sleep over. The next morning take it out of the fridge and stir, the mix is ready!

Provided by Brandie Leann

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 13h45m

Yield 7

Number Of Ingredients 9

2 ¼ cups all-purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2 ¼ teaspoons rapid rise yeast
1 teaspoon vanilla extract
1 ½ cups warm milk
¼ cup butter, melted
1 egg

Steps:

  • In a large bowl combine flour, white sugar, salt, cinnamon and yeast; mix well. Add vanilla, milk, butter, and egg until well blended. Cover and place in refrigerator overnight.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Stir the batter with a whisk. 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 267.9 calories, Carbohydrate 39.4 g, Cholesterol 48.2 mg, Fat 8.8 g, Fiber 1.5 g, Protein 7.3 g, SaturatedFat 5.1 g, Sodium 411.9 mg, Sugar 8.1 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.

BAGHRIR MOROCCAN YEAST PANCAKES



Baghrir Moroccan Yeast Pancakes image

Make and share this Baghrir Moroccan Yeast Pancakes recipe from Food.com.

Provided by Dienia B.

Categories     Breakfast

Time 2h10m

Yield 12 pancakes

Number Of Ingredients 9

3 cups milk, warm
1 cup semolina flour
1 1/2 cups flour
1 1/2 teaspoons yeast
1 pinch baking powder
1/2 teaspoon turmeric
1/2 cup honey
3 tablespoons butter
1/4 teaspoon orange flower water (optional)

Steps:

  • Blend the pancake batter in blender 3 minutes.
  • Pour into bowl and let rise until double.
  • In non-stick pan pour batter that is consistency of crepe batter into lightly oiled pan; oil the pan every time you make one.
  • Swirl like crepe batter.
  • Cook until dry on top; don't flip over; will resemble honeycombs.
  • Stack on towel; not on each other; will stick when warm.
  • Warm syrup ingredients together; pour over honeycomb side.

Nutrition Facts : Calories 216.4, Fat 5.5, SaturatedFat 3.3, Cholesterol 16.2, Sodium 57.5, Carbohydrate 36.8, Fiber 1.1, Sugar 11.7, Protein 5.7

YEAST PANCAKES FROM TRANSYLVANIA



Yeast Pancakes from Transylvania image

Pretty much all pancake recipes use baking soda, which does give them a distinctive taste, plus they are usually good only fresh off the griddle. For a new type of pancakes, try this recipe that uses yeast instead of bicarbonate. It takes a bit longer to get the batter ready. Ever since my mother, who is from Romania, said 'Why do you add bicarbonate in this? Let me make my good old recipe with yeast!', we abandoned the other recipes and the kids only want this type of pancakes. One could see this as a combination between a pancake, a crepe, or a naan bread.

Provided by mircea

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h30m

Yield 10

Number Of Ingredients 8

4 cups all-purpose flour
4 cups lukewarm milk
2 large eggs, whisked
¼ cup unsalted butter, melted
2 tablespoons vegetable oil
1 tablespoon vanilla extract
2 teaspoons bread machine yeast
1 ½ teaspoons salt

Steps:

  • Pour flour into a large bowl; slowly stir milk into flour. Add whisked eggs, butter, and oil and mix to form a smooth pancake batter. Stir vanilla extract, yeast, and salt into batter. Cover bowl with plastic wrap, set bowl in a warm place, and let rise until doubled in volume, 1 to 3 hours.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4-cup onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 316 calories, Carbohydrate 43.3 g, Cholesterol 57.2 mg, Fat 10.8 g, Fiber 1.5 g, Protein 10 g, SaturatedFat 5 g, Sodium 405 mg, Sugar 4.9 g

YEAST PANCAKES



YEAST PANCAKES image

Categories     Egg     Fry

Number Of Ingredients 9

2 1/4 cups all-purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2 1/4 teaspoons raid rise yeast
1 teaspoon vanilla extract
1 1/2 cups warm milk
1/4 cup butter, melted
1 egg

Steps:

  • In a large bowl combine flour, white sugar, salt, cinnamon and yeast; mix well. Add vanilla, milk, butter, and egg until well blended. Cover and place in refrigerator overnight.
  • Heat a lightly oiled griddle or frying pan over medium high heat.
  • Stir the batter with a whisk. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

OVERNIGHT YEAST PANCAKES WITH BLUEBERRY SYRUP



Overnight Yeast Pancakes with Blueberry Syrup image

Nothing says "good morning" like these fluffy pancakes topped with a fruity homemade syrup. When I don't have the time to make the syrup, I'll sprinkle a few blueberries over the batter when I spoon it onto the griddle. -Katie Wollgast, Florissant, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 18 pancakes (1 cup syrup).

Number Of Ingredients 18

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm buttermilk (110° to 115°)
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 tablespoons canola oil
1 teaspoon vanilla extract
SYRUP:
1 cup fresh or frozen unsweetened blueberries
1/2 cup water
1/4 cup maple syrup
2 tablespoons sugar
2 teaspoons cornstarch
1/8 teaspoon salt

Steps:

  • In a small bowl, dissolve yeast in buttermilk; let stand for 5 minutes., Meanwhile, in a large bowl, combine the flours, sugar, baking powder, baking soda and salt. Whisk the eggs, oil and vanilla; stir into dry ingredients just until moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight., To make pancakes, pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top of pancakes. Cook until second side is golden brown., Meanwhile, in a small saucepan, combine the blueberries, water, syrup, sugar, cornstarch and salt. Bring to a boil. Reduce heat; simmer, uncovered, until berries pop, 5-7 minutes.

Nutrition Facts : Calories 339 calories, Fat 8g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 747mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 4g fiber), Protein 10g protein.

Tips:

  • Use fresh, active yeast. Old or inactive yeast will not produce enough gas to cause the pancakes to rise properly.
  • Proof the yeast before using. This will help to ensure that the yeast is active and will produce a good rise.
  • Use warm milk or water. The ideal temperature for proofing yeast is between 105°F and 115°F.
  • Let the batter rise in a warm place. The ideal temperature for rising yeast batter is between 75°F and 85°F.
  • Do not overmix the batter. Overmixing will develop the gluten in the flour, which will make the pancakes tough.
  • Cook the pancakes over medium heat. Cooking the pancakes over high heat will brown them too quickly and prevent them from cooking through.
  • Serve the pancakes immediately. Yeast pancakes are best served fresh and hot.

Conclusion:

Yeast pancakes are a delicious and easy-to-make breakfast food. By following these tips, you can make perfect yeast pancakes every time. Whether you like them plain or topped with your favorite fruits or syrup, yeast pancakes are a surefire way to start your day off right.

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