Ingredients for Yeast Risen Pancakes
- All Purpose Flour
- White Sugar
- 1 teaspoon salt
- Ground Cinnamon
- Fast Rising Yeast
- Vanilla Extract
- 1 1/2 cups milk (or buttermilk)
- 1/4 cup melted unsalted butter
- 1 large egg
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How to Make Yeast Risen Pancakes
- In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 2 teaspoons active dry yeast.
- Whisk together until thoroughly combined.
- Add 1 teaspoon vanilla extract, 1 1/2 cups milk (or buttermilk for extra tang), 1/4 cup melted unsalted butter, and 1 large egg. Mix until a smooth batter forms.
- Cover the bowl and refrigerate overnight (or for at least 8 hours).
- Heat a lightly oiled griddle or large non-stick skillet over medium-high heat.
- Gently whisk the batter before each pour. Pour or scoop 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 and enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
39g
Fat
49g
Carbs
22g
