Millet Porridge Pancakes
Old-fashioned, special, soft, don’t tear, great for fillings! Millet porridge pancakes turn out golden, airy, and unbelievably tasty. If you have leftover sweet or savory millet porridge, make these wonderful pancakes - it may be a real discovery for many.
Updated : 28 January, 2026
Easy
About 1 hour.
Ingredients
600 milliliters
Milk
200 grams
Wheat flour
1 cup
Millet
100 grams
Butter
2
Eggs
2 tablespoon
Sugar
1 teaspoon
Dry yeast
0.2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake millet porridge pancakes? Very easily! First, prepare the ingredients from the list. Use all-purpose flour. You can replace dry yeast with fresh yeast at a 1:3 ratio - you’ll need 12-15 g fresh yeast. These millet-porridge pancakes can be made not only with milk but also with water.
Step 2
This grandma-style recipe is especially great when about 1 cup of millet porridge is left after breakfast or dinner - you don’t want to eat it anymore, but you hate to throw it away.
Step 3
In a bowl, combine the millet porridge, milk, and room-temperature eggs. Whisk until smooth. If you want a more uniform batter without millet bits, blend everything.
Step 4
Melt the butter in the microwave or over low heat, let it cool, and pour it into the batter. Add sugar and salt and whisk until smooth. Adjust the sugar amount to your taste.
Step 5
Sift the flour into a separate bowl and mix it with the dry yeast. You need the type of yeast that is added directly to flour, so read the package instructions carefully. If your yeast must be dissolved in liquid, pour off a little milk and warm it to 37-40°C (99-104°F). Dissolve the sugar, salt, and yeast in the warm milk and leave for 10 minutes until foamy. Then add this yeast mixture along with the melted butter (step 4). Continue with the recipe.
Step 6
Add the flour-and-yeast mixture to the batter and stir. The batter will be thin and pourable, like regular crepe batter.
Step 7
Leave the batter in a warm place for 30 minutes. Fermentation bubbles should appear on the surface. It’s important not to let the batter over-ferment. If it sits longer, sticky clumps can form on top and the batter will lose its smooth consistency.
Step 8
Heat a skillet over low-to-medium heat. Cook the pancakes on both sides until golden. I cooked them both with the skillet brushed with vegetable oil and without it. With oil, the pancakes taste better and flip more easily.
Step 9
Stack the finished millet porridge pancakes and serve. Enjoy your meal!
Author note
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