You may have already had German pancakes made with baking powder or even sourdough discard, but I think the fluffiest pancakes are made with yeast! You may not know this, but using yeast is actually a traditional way to make pancakes fluffy! The batter comes together with simple staple ingredients: flour, eggs, milk, a little sugar, and melted butter. After the rising time of 1 to 2 hoursyou just spoon the batter into a buttered skillet and cook the pancakes until they’re golden and fluffy.
These are mine German cousin Nikolaj’s favorite pancakes in the world and I think you may agree. I figured out how to make these fluffy pancakes without any special ingredients, which makes them easy to replicate anywhere in the world. After tweaking the rise time, batter thickness, and pan heat over many batches, this recipe really produces the best yeast pancakes I’ve ever had! I’ve made them for years and can’t wait for you to try them!
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Why you’ll love these
- Ancient way to make fluffy pancakes
- Thick and fluffy instead of thin like most German pancakes
- Amazing flavor from a slow rise
- Soft inside, golden outside
- Hands-off rise time (great for weekends)
Ingredients
Here’s everything you’ll need to make these pancakes. Detailed amounts are in the recipe card.
- Flour. All-purpose flour works great and gives these pancakes a tender, fluffy texture.
- Sugar. Just a small amount balances the yeast flavor without making this taste ‘sweet.’
- Yeast. The key ingredient that gives the pancakes their signature airy rise and flavor (no baking powder needed).
- Milk. Use lukewarm milk to properly activate the yeast. Think warm like a baby bottle.
- Butter. The melted butter in this recipe adds incredible flavor and helps the pancakes turn a golden color on the outside during the cooking process.
- Eggs give structure and softness so the pancakes puff up and stay tender.
How to make fluffy German yeast pancakes
Let me give you a quick overview of how to make these fluffy German yeast pancakes turn out just right. Skip to the recipe card for the detailed step-by-step instructions.
First, warm the milk until it’s ready lukewarm and stir in the yeast. While the yeast wakes up, melt the butter. Then mix everything together: flour, sugar, eggs, melted butter, and the yeast milk. Mix until the batter is smooth and thick, slowly falling from a spoon. Cover the bowl and let the batter rise in a warm spot 1-2 hoursuntil it looks puffy with little bubbles across the surface.
Once the batter is ready, heat a skillet over medium to medium low heat and add a bit of butter. Spoon the batter into small rounds (don’t spread it, let it puff). Cook until the bottoms are golden, and the tops look set around the edges before flipping. Serve immediately while they’re at their fluffiest.
Serving ideas (traditional + modern)
Classic German style
A little extra
- Honey or syrup
- Nutella and fresh berries
- Rote Grütze (warm berry sauce) and powdered sugar
Tip: keep toppings simple because these pancakes have incredible taste already!
Super Fluffy Pancakes (Made With Yeast)
Ingredients
- 14 grams active dry yeast 2 little pouches
- 400 milliliters milk see instructions
- 80 grams butter plus more for cooking the pancakes
- 4 eggs size US large
- 400 grams all-purpose flour
- 80 grams granulated sugar
Instructions
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Dissolve the yeast in the lukewarm milk and let stand until it starts to bubble.
14 grams active dry yeast, 400 milliliters of milk
- Melt the butter and whisk in the yeast-milk mixture, eggs, flour and sugar in a mixing bowl. Add the flour and salt, then mix gently with a Danish dough whisk, spatula, or wooden spoon until no dry flour remains. Stop mixing once the batter is smooth.
80 grams butter, 4 eggs, 400 grams all-purpose flour, 80 grams of granulated sugar
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Gradually add in more milk or flour (if needed) until the dough is barely liquid enough to ‘fall down’ in a string from a spoon.
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Cover the bowl with a kitchen towel and let rise in a warm spot for 1 to 2 hours or until doubled in size.
- Melt some butter in a large skillet or on a griddle on medium to medium low heat (325 F) and cook the pancakes in batches, flipping them once they are golden on the bottom.You can test to see if your pancake is done when you gently press down on the pancake with a finger and it slowly goes back to its original shape.
- My cousin Nikolaj suggests to serve these topped with a sprinkle of sugar, some apple sauce or maple syrup.I served mine with powdered sugar and a plum compote made by simmering plums, water, ground cinnamon and sugar over medium heat until the plums start falling apart. The amount of sugar depends on the ripeness of the plums.Other toppings like chocolate hazelnut spread, jam or fresh fruit are also delicious!
Notes
Expert tips (so your pancakes turn out fluffy every time)
- Lukewarm milk is ideal. Too much heat can limit your pancakes’ fluffiness and potentially even kill the yeast. Heat milk up to about 105 degrees Fahrenheit (41 Celsius).
- Give the batter time. The rise is what creates the fluff.
- If your pan runs hot, lower the heat after the first batch. High heat browns the outside of your pancakes too quickly before the inside cooks through.
- Don’t overcrowd the pan. Space helps them puff and makes flipping easier.
- Know when they are done. Press your finger into the pancakes when you think they are done. If they gently spring back, they are done.
- Batter too thick? Add a small splash of milk.
- Batter too thin? Add a spoonful of flour and give it a few minutes to hydrate.
Nutrition
Calories: 144kcalCarbohydrates: 21GProtein: 4GFat: 5GSaturated Fat: 3GPolyunsaturated Fat: 0.4GMonounsaturated Fat: 1GTrans Fat: 0.1GCholesterol: 44mgSodium: 47mgPotassium: 72mgFiber: 1GSugar: 5GVitamin A: 181IUVitamin C: 0.002mgCalcium: 35mgIron: 1mg
Yes. Mix the pancake batter, skip the rising time at room temperature, cover and refrigerate the batter for no more than 12 hours. When ready to cook, place the batter at room temperature for about 30 minutes before cooking the pancakes.
Yes. Cool completely, then freeze in a single layer. Store in a freezer safe bag or container for up to 3 months. Reheat in a pan (best texture) or a toaster.
Yeast gives a lighter, airier interior and a deeper flavor that quick batters don’t develop.
Store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a buttered skillet until warmed through.
Fluffy German yeast pancakes are worth the wait
They take a little longer than that these German pancakesbut if you have the time, they are so worth the wait. If you try them once, they tend to become a repeat breakfast, especially on slower mornings. Although don’t forget to check out my tip for making them ahead of time too!
If you’re turning this into a German style breakfastpair them with seeded bread rolls and possibly some Franzbrötchen! And don’t forget the coffee!
