If you’re looking for an indulgent and comforting breakfast, yeasty pancakes are a must-try. With their soft, airy texture and rich flavour, these pancakes bring a special touch to any morning. The slow fermentation process gives them a subtle tang and depth, making them truly unique compared to traditional pancakes.
In our family, these pancakes have become a cherished Christmas tradition. The kitchen fills with the warm, yeasty aroma on Christmas morning as I prepare this special breakfast. It’s a simple yet meaningful way to start the day, and their irresistible flavour ensures there are never any leftovers. Whether you’re celebrating a holiday or just craving something special, these pancakes will surely become a favourite in your home too.
It’s easy to double the recipe if making these for more than two people.
Ingredients
- 1 cup of milk, warm to the touch (about 40° Celsius)
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- 30g unsalted butter, melted and cooled slightly, plus more for the pan
- 1¼ cups flour
- ¼ teaspoon salt
- 1 egg, lightly beaten
Tip: use about a pinch of salt less if using regular (salted) butter.
Method
- Mix milk, sugar, and yeast in a bowl; let sit for 5 minutes until foamy. Whisk in melted butter.
- In a large bowl, whisk flour and salt. Add the milk mixture and stir until combined. The batter will be lumpy.
- Cover with a towel and let rise at warm room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Remove batter from the fridge 30 minutes before cooking. Discard plastic wrap, stir in the egg, and set aside. The batter will be thick and creamy.
- Heat a skillet over medium heat, add a small amount of butter, and swirl to coat.
- Drop 2 tablespoons of batter per pancake into the skillet. Cook for 2–2½ minutes until bottoms are golden and edges are set, then flip and cook for another 2 minutes until golden brown.
Serve warm and enjoy