Yeast Pancakes

Yeast Pancakes

10
B 1

"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!"
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Ingredients

13 h 45 m servings 268 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

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 morni...

Most helpful critical review

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...

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 morni...

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...

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!

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 ...

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...

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

Fantastic, I just didn't use the cinnamon, but the brown up so nice and are great!