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.

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!

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.

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.

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.

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.

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!

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.

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!!!

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!!

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

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.

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.

great pancakes, I might add a bit more sugar next time.

These were really good. They don't taste like regular pancakes- they taste better. I add more sugar for sweet pancakes, and use as written for savory toppings.

We enjoy these pancakes....made them twice and they came out great both times. Yah, double the sugar makes it right!

I'm an excellent cook. This is probably the worst thing that I've ever made. I had high hopes for it but it definitely tasted like homemade bread. That was not the taste I was going for. Bread with syrup. My 20 month old will eat anything with syrup on it. Gobbles it down and asks for more. He barely finished this because he's not a big bread fan. Thumbs down on this recipe. I'm going to try another. My husband tried to save the batter and turn it into a french toast pancake with cinnamon and sugar and that tasted a lot better.