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Yeast Pancakes

 Yeast Pancakes
These tender and golden pancakes from Dorothy Smith of El Dorado, Arkansas are a little thicker than traditional versions, so they make a substantial breakfast. Be sure to make plenty, because the leftovers can be used in the unique recipes that follow.
4 ServingsPrep: 10 min. + rising Cook: 15 min.

Ingredients

  • 2 packages (1/4 ounce each) quick-rise yeast
  • 3 cups warm milk (120° to 130°), divided
  • 4 cups all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/4 cup butter, melted
  • 2 eggs, lightly beaten

Directions

  • In a small bowl, dissolve yeast in 1 cup warm milk. In a large bowl,
  • combine the flour, sugar and salt. Gradually stir in the yeast
  • mixture and butter until smooth. Combine the eggs and remaining
  • milk; stir into the batter until well combined. Cover and let rise
  • in a warm place until doubled, about 30 minutes.
  • Pour batter by 1/2 cupfuls onto a greased hot griddle. Turn when
  • bubbles form on top of pancake; cook until second side is golden
  • brown.
  • Yield: about 1 dozen.
Nutritional Facts: 1 serving (3 each) equals 718 calories, 21 g fat (12 g saturated fat), 162 mg cholesterol, 1,420 mg sodium, 107 g carbohydrate, 4 g fiber, 23 g protein.