Buttermilk Yeast Pancakes
Delight your taste buds with these irresistibly fluffy and lightly tangy pancakes. Prepared with a unique blend of yeast, buttermilk, and aromatic ingredients, these pancakes rise to golden perfection overnight and are a marvelous choice for a relaxing weekend breakfast or brunch. Pair them with the Ruby Breakfast Sauce or a simple drizzle of maple syrup for an unforgettable meal.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
active dry yeast
1 ((1/4 ounce) package)
warm water
1/4 cup (110 to 115 degrees)
all-purpose flour
4 cups
baking powder
2 tablespoons
baking soda
2 teaspoons
sugar
2 teaspoons
salt
1 teaspoon
eggs
6 (beaten)
buttermilk
1 quart
vegetable oil
1/4 cup
Instructions
1
Start by dissolving the active dry yeast in warm water in a small bowl. Allow it to stand for 5 minutes until you see it becomes frothy.
2
While the yeast mixture is activating, mix all dry ingredients—flour, baking powder, baking soda, sugar, and salt—in a large mixing bowl until well-combined.
3
In a separate bowl, beat the eggs thoroughly and blend them with buttermilk and vegetable oil.
4
Pour the wet mixture into the bowl of dry ingredients, mixing gently until just moistened. It’s okay if there are some lumps.
5
Incorporate the activated yeast mixture into the batter, stirring it in smoothly.
6
Cover the batter with plastic wrap or a lid and place it in the refrigerator to rest for at least 8 hours or overnight. This allows the yeast to ferment and develop the flavor.
7
When ready to make the pancakes, heat a lightly greased griddle over medium-high heat.
8
Pour about 1/4 cup of batter onto the griddle for each pancake. Wait for bubbles to form and the edges to set, then flip the pancakes carefully.
9
Continue cooking until the second side is golden brown. Repeat the process with the remaining batter.
10
Serve hot with your choice of toppings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Buttermilk Yeast Pancakes?
These are irresistibly fluffy and lightly tangy pancakes made with a unique blend of yeast and buttermilk, allowed to rise overnight for deep flavor development.
How long should the batter rest in the refrigerator?
The batter should rest in the refrigerator for at least 8 hours or overnight to allow the yeast to ferment.
What type of yeast is used in this recipe?
This recipe uses one 1/4 ounce package of active dry yeast.
How do I activate the yeast?
Dissolve the yeast in 1/4 cup of warm water (110 to 115 degrees) and let it stand for 5 minutes until frothy.
Can I substitute buttermilk?
The recipe calls for 1 quart of buttermilk which provides the signature tang and reacts with the leavening agents.
How many eggs are required?
This recipe requires 6 thoroughly beaten eggs.
What temperature should the griddle be?
Heat a lightly greased griddle over medium-high heat for cooking the pancakes.
How much batter should I use per pancake?
Use about 1/4 cup of batter for each pancake.
When is it time to flip the pancakes?
Flip the pancakes when bubbles form on the surface and the edges appear set.
Is it okay if the batter has lumps?
Yes, when mixing the wet and dry ingredients, it is normal and fine if there are some lumps.
What dry ingredients are included?
The dry ingredients include 4 cups of all-purpose flour, baking powder, baking soda, sugar, and salt.
What are recommended toppings?
They are excellent paired with Ruby Breakfast Sauce or a simple drizzle of maple syrup.
How much vegetable oil is needed?
The recipe calls for 1/4 cup of vegetable oil mixed into the wet ingredients.
How much baking powder is used?
The recipe requires 2 tablespoons of baking powder.
How much baking soda is used?
The recipe requires 2 teaspoons of baking soda.
Does this recipe contain sugar?
Yes, it includes 2 teaspoons of sugar.
What is the role of yeast in these pancakes?
The yeast helps the pancakes rise to golden perfection and adds a unique fermented flavor.
Can I prepare the batter and cook it immediately?
No, the batter needs to rest for at least 8 hours to achieve the intended flavor and texture.
Should the eggs be beaten before adding them?
Yes, beat the eggs thoroughly before blending them with the buttermilk and oil.
How much salt is in the recipe?
There is 1 teaspoon of salt in the batter.
What type of flour is recommended?
The recipe specifies 4 cups of all-purpose flour.
Should the batter be covered in the fridge?
Yes, cover the mixing bowl with plastic wrap or a lid before placing it in the refrigerator.
How do I incorporate the yeast into the main batter?
Stir the activated yeast mixture smoothly into the batter after the wet and dry ingredients have been combined.
What makes these pancakes fluffy?
The combination of yeast, baking powder, baking soda, and the overnight resting period produces a very fluffy texture.
Is this recipe good for brunch?
Yes, these pancakes are a marvelous choice for a relaxing weekend breakfast or brunch.
What color should the pancakes be when done?
They should be cooked until they reach a golden brown color on both sides.
How do I prepare the griddle?
Lightly grease the griddle before heating it over medium-high heat.
Can I use cold water for the yeast?
No, the water must be warm (110-115 degrees) to activate the yeast effectively.
Are these pancakes sweet or tangy?
They are described as lightly tangy due to the buttermilk and yeast fermentation.
Should I serve these hot or cold?
They are best served hot immediately after cooking with your choice of toppings.