Recipe By mircea
Published Jun 8th
Yeast Pancakes from Transylvania
Prep 15m Cook 15m Additional 1h Ready In 1h 30m
Servings 10 servings Calories 316

Pretty much all pancake recipes use baking soda, which does give them a distinctive taste, plus they are usually good only fresh off the griddle. For a new type of pancakes, try this recipe that uses yeast instead of bicarbonate. It takes a bit longer to get the batter ready. Ever since my mother, who is from Romania, said ‘Why do you add bicarbonate in this? Let me make my good old recipe with yeast!’, we abandoned the other recipes and the kids only want this type of pancakes. One could see this as a combination between a pancake, a crepe, or a naan bread.

Recipe Ingredients

  • 4 cups all-purpose flour
  • 4 cups lukewarm milk
  • 2 large eggs, whisked
  • ¼ cup unsalted butter, melted
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
  • 2 teaspoons bread machine yeast
  • 1 ½ teaspoons salt

Cooking Directions

  1. 1 Pour flour into a large bowl; slowly stir milk into flour. Add whisked eggs, butter, and oil and mix to form a smooth pancake batter. Stir vanilla extract, yeast, and salt into batter. Cover bowl with plastic wrap, set bowl in a warm place, and let rise until doubled in volume, 1 to 3 hours.
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4-cup onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

  • Calories 316
  • Carbohydrate 43.3 g
  • Cholesterol 57.2 mg
  • Fat 10.8 g
  • Fiber 1.5 g
  • Protein 10 g
  • Saturated Fat 5 g
  • Sodium 405 mg
  • Sugar 4.9 g

Chef's Notes

Cook's Notes; You can scale up the recipe (use a bigger bowl, too) and keep them in the refrigerator for several days and warm them up in a toaster oven to make a great quick breakfast for kids before going to school; The recipe and ingredients can be modified to preference; you can use some buttermilk, use a mix of regular and whole grain flour, etc. The main difference between this type of pancakes and the typical pancakes is the replacement of baking powder by yeast! Experiment with your favorite recipe!; Do not add too much sugar in the mix or the batter will overflow; you can add 1 tablespoon but I suggest trying first without.


  1. Excellent, not too sweet at all, which means any toppings work. I had to add a little extra flour to get the batter thick enough for thicker pancakes.
  2. This is a 5 star recipe. Exactly what I was hoping these pancakes would be. At first, I was a little overwhelmed with the large amount of batter, but they fry up super fast and in no time you’re done. They will be excellent to freeze leftovers for another meal. Will definitely make these again!!
  3. OMG these pancakes are the BEST I EVER MADE that's the direct comment from my husband He requests that I make these every Sunday sometimes he asks me to make these for dinner during the week. If I make them for dinner I let the batter rest between 1-2 hours considering this is on the - Read more ...
  4. These pancakes were delicious but next time I make them I will add more flour as they were quite thin.
  5. missed the sugar I don't like very sweet pancakes but I have to put sugar or something on these. Very easy to make maybe even over night if u put it on a colder spot
  6. I takes longer but are also good cold