Reviewed: Oct. 11, 2009

I did add about 1/2 cup extra milk, because I was afraid the pancakes would have wound up too thick--and I was right. Wonderful, delicious pancakes with the perfect texture! They'll take the flavor of the syrup wonderfully without getting saturated.

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MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

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Reviewed: Aug. 22, 2009

Great pancakes! Didn't taste yeasty at all; reminded me of the pancakes at a famous breakfast place in the area. I added cranberries one time, choc chips another time. Def try this recipe.

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CTREYNARD

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

According to my B&B guests this was an excellent recipe! I did change it slightly using 1T sugar, 1c whole wheat flour in place of regular flour and only 1 pkg of yeast. It almost ran over on the counter! Not too yeasty in flavor but definitely enough yeast to make it rise quickly. I added sauteed nectarines and blueberries on top and they were a bit hit. Thanks!

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morning glory

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Reviewed: Mar. 14, 2009

This recipe is amazing, I'm only a tween and I can still do this! then again, I can also make julia child pastries, anyways, these are amazing and I had trouble staying away. I should shut up now.

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hippyboy ( :

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Reviewed: Jan. 8, 2009

I was vacationing and found myself with a yen for pancakes and no baking powder. Since I always vacation with the ingredients for Amish White Bread from this site, I had the yeast to try these pancakes. They really fit the bill. I added 2 tablespoons of sugar as recommended by others. They were a little bit heavier than the ones I make at home, but topped with some sauteed apples that were too soft to eat raw, they made a tasty breakfast.

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SUNDOWNER02

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Dec. 13, 2008

I am not sure if it is my fault but the texture of these pancakes is not fluffy but solid.

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Katie

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: May 16, 2008

I have made these pancakes several times, once even for my mother! They are excellent as presented here, or with some extra sugar. The leftovers reheat well. I have also made these with apple rings, and with bacon. Addition: I made the batter last night and put it into the 'fridge after about 10 minutes rising time. Then I took it out and let it come up to room temperature in the morning (I used a warm water bath for the bowl to speed this up). The batter rose perfectly.

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hatestoclean

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

I love these pancakes. I always have trouble getting pancakes to be fluffy and not doughy but not with these! The first batch I made was a little salty, I use salted butter so that may have been the mishap the second time I used salted butter but ommited the salt in the recipe and they were perfect. The only complaint I have is these never cook up with a solid brown colour like in the photo, they are always kinda spotted looking when I do them on my stove but they taste great!

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Berryblue031

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

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Reviewed: Feb. 10, 2008

I increased the sugar to 2 heaping tablespoons maybe three, Remember as the yeast rises it feeds on the sugar! I also added about a tablespoon of vanilla. They are a bit, hmmm... "tougher" than a regular pancake but ten times more tasty. Yeast pancakes are a loveit/hateit thing, you either do or you dont.

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HOGGWILD89

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Reviewed: Jan. 19, 2008

These were horrible. I added more sugar as others suggested. But even covered in butter, syrup and powdered sugar they were way too yeasty tasting. Try the truck stop buttermilk pancakes on here- they are much, much better.

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amandahlavacek

Cooking Level: Expert

Living In: Kailua, Hawaii, USA

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Reviewed: Jan. 14, 2008

I made this recipe following the directions exactly. They DEFINITELY need to be sweeter. I read several reviews that say double the sugar makes these perfect and I believe it. I'm going to make them again. I will say that the texture blew me away. I've NEVER had pancakes with a more impressive, perfect texture. I would have given this recipe 5 stars if it hadn't tasted similar to sourdough. Oh, one review said to substitute the white sugar with brown sugar and use half whole wheat flour. I'm going to try that next time (with more sugar as well) and will let you know how it turns out.

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Nikki McDougal

Home Town: Provo, Utah, USA

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Reviewed: Jan. 11, 2008

Maybe I did something wrong but these did not turn out at all. They tasted like a weird mixture of a pancake and mashed potatoes. Not my favorite.

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CollegeChica87

Cooking Level: Beginning

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Reviewed: Dec. 19, 2007

These turned out great for me. I used 1/2 the recipe and got 5 medium-sized pancakes. At first I thought I didn't care for the yeasty taste, but once I got some butter and syrup on these pancakes they were amazing! This is the recipe I will use from now on!

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MeghanO

Cooking Level: Intermediate

Living In: Aurora, Illinois, USA

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Reviewed: Nov. 29, 2007

Very Good! After reading the reviews, I knew I needed to check this recipe out. The pancakes did not taste like bread to me, as a couple of other reviews have noted - they just tasted like a very good pancake. The texture was excellent. I cooked mine on an electric griddle at 275 - that was a good temp to use. I am real perplexed at the review given for this recipe on 1-18-07. I have tried many pancake recipes and this was as good as any I have ever eaten in my kitchen or at a restaurant. I stuck to the recipe and I cannot imagine how anyone could not like these pancakes.

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DavidD

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Reviewed: Oct. 21, 2007

AWESOME!!!These have changed my way of cooking pancakes forever. I have to admit, I was very skeptical...but definitely pleasantly surprised. I set the batter on my oven warmer to rise and as previously suggested avoided the temptation to stir the batter after it rose. I cut the batter recipe in half and it still made 13 (6-inch) pancakes. They were delicious. I will have to keep yeast on hand, as these will definitely be a tradition in our house. THANKS!!!

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EQUILDOTTSIN

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Salina, Kansas, USA

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Reviewed: Oct. 6, 2007

WOW! These were delicious! The only thing i did different was that I used 1 package of yeast because that was all I had. Worked out fine. I used a laddle to measure the size of all the pancakes. I ended up having extra batter. Theres only 2 adults and 2 kids, so 5 pancakes and 1 baby one was enough. Maybe next time I'll cut the recipe in half. Thank you sooo much for the recipe. It's going in my recipe book, its a keeper!!

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Antoinette

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Reviewed: Sep. 30, 2007

YUM! These pancakes were light, stretchy, and delicious. Definitely thick and filling without being chalky. I made these exactly to the recipe, and it made 10 medium sized pancakes. I was carefull not to stir the dough or disturb it too much after the rising. I think that may have helped the consistancy. We had 4 left over between the 2 of us and we were STUFFED. I too will be making only these pancakes from now on! Low sugar tip: I don't eat concentrated sweets due to health concerns. While my husband enjoyed his with butter and maple syrup, mine were delicious with butter and lemon juice. Kim from Oregon

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Kim R.

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Reviewed: Aug. 17, 2007

These are the best pancakes...even better if you substitute brown sugar for white and use 1/2 whole wheat flour. I added chopped nuts and wheat germ. Next time will try blue berries. Recipe made a lot, but the left over batter kept well refrigerated until the next day.

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GRAMMABEA

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Reviewed: Jun. 29, 2007

Good, but can be better. It came pretty close to the yeast pancakes i ate as a kid back in school in Russia. I didn't have a quickrise yeast, so i started the regular one in the milk for 10 min. I believe that using regular yeast affected the taste and shifted it toward sourdough. Pancakes were great while hot and kept great when cold as well, so i kept munching on the leftovers at lunch. will use again and again. Thank you.

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