Using yeast as the leavening agent in these pancakes, as opposed to baking powder or baking soda, creates a delightfully tangy flavor that sets the stage for sweet or savory toppings. We like these yeast pancakes topped with a simple cherry sauce made by simmering 2 cups pitted cherries, 1/4 cup sugar and 1 tablespoon lemon juice in a small saucepan until the cherries are broken down and the sauce is thick, about 20 minutes., April 2022


Credit: EatingWell photography / Caitlin bensel, Food Styling / Chelsea Zimmer Hall, Prop Styling / Lydia Pursell

Recipe Summary

35 mins
9 hrs


Ingredient Checklist


Instructions Checklist
  • 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.

To make ahead

Cover and refrigerate batter (Step 1) overnight.

Nutrition Facts

2 pancakes
249 calories; protein 9g; carbohydrates 35g; dietary fiber 5g; sugars 6g; added sugar 3g; fat 9g; saturated fat 1g; mono fat 5g; poly fat 3g; cholesterol 44mg; vitamin a iu 183IU; vitamin b3 niacin 3mg; vitamin d iu 38IU; vitamin e iu 2IU; folate 49mg; vitamin k 5mg; sodium 173mg; calcium 97mg; iron 2mg; magnesium 64mg; phosphorus 229mg; potassium 263mg; zinc 2mg; omega 3 fatty acid 1g; omega 6 fatty acid 2g; niacin equivalents 4mg; selenium 30mcg.