Dessert
Yeast Pancakes
Active dry yeast lifts the whole-wheat batter overnight, filling each pancake with delicate bubbles and a gentle tang. Warm from the griddle, they taste nutty and lightly sweet, with a tender bite and soft, airy crumb.
- Total
- 23 min
- Prep
- 15 min
- Cook
- 8 min
- Serves
- 9
Nutrition per Serving
- Calories
- 249
- Protein
- 9g
- Carbs
- 35g
- Fat
- 9g
- Fiber
- 5g
- Sugar
- 6g
- Sodium
- 173mg
Ingredients
- 3 cup whole-wheat flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 large eggs
- 2 1/4 cup low-fat milk
- 1/4 cup canola oil
- 2 tsp vanilla extract
- 1 envelope active dry yeast (2 1/4 teaspoons)
Instructions
- Whisk flour, sugar and salt in a large bowl. Whisk eggs, milk, oil, vanilla and yeast in a medium bowl. Whisk the wet mixture into the dry mixture just until combined. Cover and refrigerate overnight.
- Stir the batter to recombine. Coat a large nonstick skillet or griddle with cooking spray. Heat over medium heat. Add the batter, using 1/4 cup per pancake, and cook until the edges start to dry out, 1 to 2 minutes. Flip and continue cooking until set, 1 to 2 minutes more. Repeat with the remaining batter, adjusting the heat and adding more cooking spray as needed.