Yeast Pancakes

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Most Helpful Positive Review

Jul 31, 2004

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.

—Karlie

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Most Helpful Critical Review

May 30, 2005

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.

—Caseyspunk

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11 Ratings

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Sep 20, 2005

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. Very tasty!

—Telonio

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Jan 07, 2004

These are really quick for weekday mornings. They come out tasty too, but might benefit from the addition of some blueberries or something.

—DKOKER

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Jan 15, 2010

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!

—sueb

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Nov 18, 2007

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.

—What a Dish!

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Nov 17, 2008

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.

—Sarah Jo

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Sep 08, 2009

These are edible, but thick and rubbery. They don't taste like the yummy, thin yeast pancakes from a famous restaurant.

—chef24

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Nutrition

Calories
268 kcal
13%

Carbohydrates
39.4 g
13%

Cholesterol
52 mg
17%

Fat
8.8 g
13%

Fiber
1.5 g
6%

Protein
7.3 g
15%

Sodium
412 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Yeast Pancakes

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 268
Calories from Fat: 79

% Daily Value *
Total Fat 8.8g 13 %
Saturated Fat 5.1g 26 %
Cholesterol 52mg 17 %
Sodium 412mg 16 %
Potassium 161mg 5 %
Total Carbohydrates 39.4g 13 %
Dietary Fiber 1.5g 6 %
Protein 7.3g 15 %
Sugars 8.1g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 10 %
Iron 23 %
** Thiamin 34 %
Niacin 34 %
Vitamin B6 4 %
Magnesium 6 %
Folate 61 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.