Quick Pancakes with Dry Yeast and Milk
Quick to make, very tasty, airy, and simple! Quick pancakes with dry yeast and milk are perfect for a family breakfast or snack. Serve with condensed milk, jam, or just powdered sugar! So easy and quick to prepare!
Updated : 05 June, 2025
Easy
About 30 min.
Ingredients
250 milliliters
Milk
6 grams
Dry yeast
1 tablespoon
Sugar
to taste
Salt
260 grams
Wheat flour
70 milliliters
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
It’s very important that all ingredients are at the same room temperature for this recipe. So take the milk out of the fridge in advance or slightly warm it. Use full-fat milk for richer pancakes. The flour used here is regular wheat flour (not the highest grade).
Step 2
Mix all dry ingredients. Be sure to sift the flour — this makes the final pancakes fluffier. Depending on the flour, you may need a little more or less. Add sugar to the flour. You can also add a teaspoon of vanilla sugar or a few crystals of vanilla.
Step 3
Add the dry yeast. If desired, you can use fresh yeast (about 0.6 oz / 18 g), but dissolve it in warm milk first.
Step 4
Add a little salt.
Step 5
Add the milk to the dry mixture.
Step 6
Stir until smooth. The consistency should resemble thick sour cream. Let the batter rest for about 15 minutes.
Step 7
Add 1 tablespoon of vegetable oil to the batter. Reserve the remaining oil for frying.
Step 8
Prepare your frying pan. A cast-iron skillet is ideal, but ceramic or non-stick pans also work. Heat some refined vegetable oil (to avoid burning). Drop spoonfuls of batter onto the skillet and fry on low heat for about 5 minutes per side.
Step 9
If you like crispier pancakes, use more oil. For a healthier version, lightly brush the pan with oil using a silicone brush. These pancakes taste great both hot and cold. Enjoy!