"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!" — B
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2 1/4 cups
2 1/4 teaspoons
rapid rise yeast
1 1/2 cups
I've been tweaking this recipe for our own use. I started by adding blue berries and have taken off with it. With more batches, I have learned not to stir down the batter too much in the morning - otherwise you end up with flat,rubber disks. I found that the batter was better as it came up to room temp especially if I stired it too much. I still want to try adding diced apple, but so far have been Vetoed by the family. Blueberries are their favorite.
These were "ok" pancakes. They did have some good flavor to them, a light hint of yeast/sourdough flavor. The batter came out very thick and almost dough-like. Next time I'll cut the flour to 2 cups and increase the milk a bit. They were hard to spread on the grill, a little lumpy, but once cooked them you couldn't even tell. When I took it out of the fridge, I let it sit for about 30 minutes before stirring (per the previous review), I did not want rubbery pancakes. They did come out soft with a little fluff to them. These are good when you want that light hint of sourdough flavor or you run out of your regular pancake mix.
I like these a bit thinner. They have a crunch missing from other pancakes and they are nearer to gaufres/belgian waffles. Cook longer with less heat to achieve this.
These are really quick for weekday mornings.
They come out tasty too, but might benefit from the addition of some blueberries or something.
Great pancakes! I changed the flour to whole wheat flour, the sugar to agave syrup, and used soy milk. I let these rise for an hour instead of overnight. I needed to add more soy milk, but I think that is because of the whole wheat flour, not the recipe. These were quite fluffy; I compare them to fry bread! These have a wonderful flavor!
These were good and I enjoyed them. They were almost too yeasty for me, but they were still good. I used a little whole wehat flour and served with real maple syrup.
This dough came out really thick. I had a little trouble transfering the dough from my spoon to the griddle. They came out okay, the flavor was different. I think if I were to make this again, I might just cut back a little on the flour and add more milk, like other
reviewers have suggested.
These are edible, but thick and rubbery. They don't taste like the yummy, thin yeast pancakes from a famous restaurant.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 79
Using buttermilk gives these pancakes a nice tang and makes them fluffy.
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