Cousin Nikolajs Fluffy Yeast Pancakes Recipe

I absolutely love this pancake recipe because it brings back the comforting nostalgia of lazy Sunday mornings with its perfectly golden and fluffy texture. Plus, the hint of vanilla and the buttery richness make every bite feel like a warm hug, making breakfast truly the best meal of the day!

There’s something about active dry yeast that makes pancakes fluffy and delicious. Adding it to a batter can’t be beat for the rise of the International House of Pancakes!

In this recipe, I used Madagascar vanilla to give the pancakes an aromatic touch. With just 2 cups of all-purpose flour and a hint of sugar, I achieved the right pancake balance for a perfect breakfast treat.

Ingredients

All-purpose flour: Delivers the strength and essential carbs for a fluffy, tender texture.

Sugar, in a granular form, supplies sweetness and wakes up yeast so it can get to work and make your batter/ dough rise.

Yeast, die trocken aktive: Hebemittel.

Macht sicher, dass die Pfannkuchen luftig und leicht sind.

Milk that is warm: This activates yeast and adds moisture and richness.

Provide protein, bind ingredients, and create a tender texture: Eggs.

Butter without salt: Contributes richness and flavor, boosts moisture content.

Extract of vanilla: Imparts an intensely sweet and warm aroma and flavor.

Ingredient Quantities

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups warm milk (110°F/45°C)
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Extra butter or oil for cooking

Instructions

1. In a big mixing basin, blend the flour, sugar, and salt. Beat well to guarantee uniform distribution of the ingredients.

2. In a small bowl, mix the active dry yeast into the warm milk. Allow it to hydrate for about 5 minutes until it becomes frothy.

3. In a separate bowl, whisk the eggs, and then add them to the mixture of yeast and milk. Stir in the melted butter and the vanilla extract until everything is thoroughly incorporated.

4. Add the liquid ingredients to the solid ingredients. Mix until you have a batter with a smooth consistency, making sure not to overmix.

5. A clean kitchen cloth should be used to cover the bowl, and the batter should be allowed to rest in a warm location for 30 to 60 minutes. When it has doubled in size, it is ready to be used.

6. When the batter has risen, gently stir to deflate slightly. Vigorous stirring will make it less fluffy, although it will still be edible.

7. Warm a non-stick frying pan or griddle over medium heat. Coat it lightly with butter or oil.

8. Put about 1/4 cup of batter onto the skillet for each pancake. Until droplets of water dance merrily around the pan, the pan is not hot enough. A hot enough pan will make the batter sizzle when it hits the surface.

9. Cook the pancakes for another 2 to 3 minutes, or until they are golden brown and cooked all the way through.

10. The pancakes should be served warm and with your choice of topping. Syrup, fruit, and even powdered sugar (the childlike way of enjoying pancakes) are all delicious choices. But don’t feel handcuffed to those options. Like the waffle, the pancake is a great vehicle for breakfast food.

Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Kitchen cloth
7. Non-stick frying pan or griddle
8. Spatula
9. Ladle or 1/4 cup measuring cup

FAQ

• What makes these pancakes fluffy?The yeast employed in the formula causes the pancakes to ascend, forming a texture that is light and airy.
• Can I use instant yeast instead of active dry yeast?You can use instant yeast. Substitute the same amount, but you can skip the step of activating it in warm milk.
• Is there a substitute for all-purpose flour?If a gluten-free choice is what you want, a 1:1 gluten-free flour blend can be substituted, though the finished product’s texture may not be quite the same.
• Can I prepare the batter in advance?Certainly! You have the option to make the batter ahead of time and allow it to rise in the refrigerator overnight. When you are ready to use it, stir the batter gently to reincorporate any elements that may have separated during storage. Then, you’re set to cook!
• What type of milk should I use?For a richer flavor and texture, whole milk is suggested. However, reduced-fat milk and plant-based milks can serve as alternatives.
• How can I tell when the pancakes are ready to flip?Allow bubbles to form on the surface and make sure the edges look set before flipping.
• Can these pancakes be frozen? Yes, allow them to cool completely, then freeze in a single layer or with parchment paper between each pancake to prevent sticking.

Substitutions and Variations

Basic all-purpose flour can be replaced one-for-one with either whole wheat flour or a gluten-free flour blend, both of which are suitable for making cookies, quick breads, and cakes.
Substitute honey or maple syrup for granulated sugar, but reduce milk slightly so that the batter is the same consistency as it would be with sugar.
Active dry yeast: use instant yeast in the same amount, and there is no need to dissolve it first.
Warm milk: replace with any non-dairy milk, such as almond or soy milk, ensuring it is also at the same temperature.
Butter: replace with melted coconut oil or a vegan butter alternative.

Pro Tips

1. Check Yeast Freshness Ensure your yeast is fresh and active by verifying the frothiness after mixing it with warm milk. If it doesn’t foam, your yeast might be dead and should be replaced.

2. Consistent Milk Temperature Maintain the milk temperature at around 110°F (45°C) when mixing with yeast. If the milk is too hot, it can kill the yeast, while too cold will not activate it properly.

3. Resting the Batter Allow the batter to rest in a warm place. A slightly warm oven (preheated to about 100°F/38°C and then turned off) can create an ideal environment for the batter to rise evenly.

4. Gentle Stirring After Rising After the batter has risen, stir it gently. This retains air bubbles that contribute to the pancakes being light and fluffy.

5. Pancake Cooking Temperature Preheat the griddle to the right temperature by conducting a water drop test—if the water dances and evaporates quickly, the griddle is ready. This ensures evenly cooked pancakes without burning.