Ingredients for Tender Yeast Pancakes
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 3 teaspoons sugar (1 tsp for yeast, 2 tsp for batter)
- 1/2 teaspoon salt
- Instant Yeast
- 1/2 cup warm water
- Eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk
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How to Make Tender Yeast Pancakes
- In a measuring cup, combine 1/2 cup warm water, 1 teaspoon sugar, and 2 1/4 teaspoons active dry yeast. Let stand for 5-10 minutes until foamy.
- In a large bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons sugar, and 1/2 teaspoon salt.
- If desired, add 1 teaspoon ground cinnamon or the zest of 1 orange to the dry ingredients.
- In a separate bowl, whisk together 3 large eggs, 1/4 cup vegetable oil, 1 cup buttermilk, and the yeast mixture. Add 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Gently fold in 1 cup of your favorite berries, 1/2 cup mashed banana, or both (optional).
- Let the batter rest for 10-15 minutes. This allows the gluten to relax, resulting in even more tender pancakes.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings like maple syrup, butter, and whipped cream.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
31g
Fat
17g
Carbs
18g
