Fluffy Yeast Pancakes on Water
Treat yourself and your loved ones to a delicious breakfast! These yeast pancakes are made with water and the simplest ingredients, yet they turn out incredibly fluffy and tasty. Cooking won’t take much time compared to other yeast recipes.
Updated : 15 December, 2025
Easy
About 1 hour.
Ingredients
250 grams
Wheat flour
200 milliliters
Water
2 teaspoon
Dry yeast
2 tablespoon
Sugar
1 teaspoon
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 make fluffy lean yeast pancakes on water without eggs? Prepare the ingredients. The amounts of flour and water are approximate - you may need a bit more or less, depending on the batter. I use instant dry yeast, but regular dry yeast or fresh yeast will also work. The only difference will be the proofing time. If you like, you can add raisins to the batter.
Step 2
First, make a starter (sponge). For instant yeast this isn’t strictly necessary because it’s designed to be mixed with flour, but I’ll show the method anyway: you might use other types of yeast, and for them a sponge is needed. It also helps you check the yeast quality so there are no surprises later.
Step 3
Put the yeast into a small bowl. Add a little sugar from the total amount and a couple of tablespoons of flour from the total amount. Pour in a little warm water and mix to a thick, sticky paste. Cover the bowl with a towel and leave for 10-15 minutes to rise. The sponge should expand and become bubbly. If it doesn’t, replace the yeast. Note: with other yeasts, the sponge may need more time to rise.
Step 4
Pour the sponge into a larger bowl. Add the remaining sugar, salt, and flour. Adjust the sugar and salt to your taste. If using raisins, add them after soaking in boiling water and then drying them well. Add warm water in portions, mixing the batter thoroughly after each addition. You should end up with a thick, smooth batter.
Step 5
Cover the bowl with a towel or plastic wrap and leave on the counter for 30–40 minutes to rise. The batter will double in volume. Again, with other yeasts it may take longer. After proofing, do not stir the batter.
Step 6
Heat a pancake skillet over high heat. Pour in vegetable oil for frying and heat the oil well. Using two spoons, drop portions of batter into the skillet to form pancakes.
Step 7
Fry until browned on one side, then flip to the other side. Adjust the heat so the batter doesn’t burn but still cooks through in the middle. Transfer the finished pancakes to a plate.
Step 8
Serve the pancakes. Enjoy!
Author note
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