Fluffy Yeast Pancakes with Milk
These fluffy yeast pancakes are made with warm milk and a simple risen batter. After proofing, the dough is left unstirred and cooked gently for soft, airy pancakes with a golden crust.
Updated : 11 November, 2026
Easy
About 1 hour.
Ingredients
350 milliliters
Milk
1 teaspoon
Dry yeast
3 tablespoon
Sugar
0.3 teaspoon
Salt
350 grams
Wheat flour
1 tablespoon
Vegetable oil
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Sift the flour to remove any lumps.
Step 2
Warm the milk and pour it into a bowl. Add the sugar and dry yeast, then stir in about one-third of the flour.
Step 3
Leave the mixture in a warm place for about 10–15 minutes, until bubbles appear on the surface.
Step 4
Add the salt, vegetable oil and egg to the risen yeast mixture. Stir until combined.
Step 5
Gradually add the remaining sifted flour and mix into a thick batter, roughly the consistency of sour cream.
Step 6
Cover the bowl with a towel and leave the batter in a warm place for about 20–40 minutes. Once it has risen, do not stir it.
Step 7
Heat vegetable oil in a frying pan. Spoon portions of the batter into the pan and cook over low heat for about 2–3 minutes on each side, until golden and cooked through.
Step 8
Transfer the pancakes to a paper towel to absorb excess oil. Serve with jam, sweetened condensed milk or sour cream.
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