Super Fluffy Pancakes (Made With Yeast)
These fluffy German pancakes are my German cousin's favorite and so delicious! The secret to their fluffiness is the yeast in the pancake batter. They do not use any baking soda or baking powder, but instead yeast does the trick. While yeast pancakes take a bit longer to make than my dinner plate sized traditional German pancakes, I think they taste so much better!
Servings: 20 small pancakes
Calories: 144kcal
Equipment
- 1 Large Skillet or griddle
Ingredients
- 14 grams active dry yeast 2 little pouches
- 400 milliliters milk see instructions
- 80 grams butter plus more for cooking the pancakes
- 4 eggs size US large
- 400 grams all-purpose flour
- 80 grams granulated sugar
Instructions
- Dissolve the yeast in the lukewarm milk and let stand until it starts to bubble.14 grams active dry yeast, 400 milliliters milk
- Melt the butter and whisk in the yeast-milk mixture, eggs, flour and sugar in a mixing bowl. Add the flour and salt, then mix gently with a Danish dough whisk, spatula, or wooden spoon until no dry flour remains. Stop mixing once the batter is smooth.80 grams butter, 4 eggs, 400 grams all-purpose flour, 80 grams granulated sugar
- Gradually add in more milk or flour (if needed) until the dough is barely liquid enough to 'fall down' in a string from a spoon.
- Cover the bowl with a kitchen towel and let rise in a warm spot for 1 to 2 hours or until doubled in size.
- Melt some butter in a large skillet or on a griddle on medium to medium low heat (325 F) and cook the pancakes in batches, flipping them once they are golden on the bottom.You can test to see if your pancake is done when you gently press down on the pancake with a finger and it slowly goes back to its original shape.
- My cousin Nikolaj suggests to serve these topped with a sprinkle of sugar, some applesauce or maple syrup.I served mine with powdered sugar and a plum compote made by simmering plums, water, ground cinnamon and sugar over medium heat until the plums start falling apart. The amount of sugar depends on the ripeness of the plums.Other toppings like chocolate hazelnut spread, jam or fresh fruit are also delicious!
Notes
Expert tips (so your pancakes turn out fluffy every time)
- Lukewarm milk is ideal. Too much heat can limit your pancakes' fluffiness and potentially even kill the yeast. Heat milk up to about 105 degrees Fahrenheit (41 Celsius).
- Give the batter time. The rise is what creates the fluff.
- If your pan runs hot, lower the heat after the first batch. High heat browns the outside of your pancakes too fast before the inside cooks through.
- Don’t overcrowd the pan. Space helps them puff and makes flipping easier.
- Know when they are done. Press your finger into the pancakes when you think they are done. If they gently spring back, they are done.
- Batter too thick? Add a small splash of milk.
- Batter too thin? Add a spoonful of flour and give it a few minutes to hydrate.
Nutrition
Calories: 144kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 47mg | Potassium: 72mg | Fiber: 1g | Sugar: 5g | Vitamin A: 181IU | Vitamin C: 0.002mg | Calcium: 35mg | Iron: 1mg