1-Step 1: Activating the Yeast Begin by combining 1 cup of the flour, the active dry yeast, warm milk (around 120°F), and water in a bowl. Cover it and let it rise either in the fridge for 8-12 hours for a deeper flavor, or at room temperature for about 1 hour until it’s doubled and bubbly. This step is crucial because it builds that airy texture I love so much.

2-Step 2: Preparing the Batter In another bowl, whisk the eggs and melted butter until smooth. Then, in a separate one, mix the remaining 1 cup flour, sugar, baking soda if you’re using it, and salt. The idea is to keep things even so the flavors blend well without overmixing. Once that’s done, add the egg-butter mix and the flour-sugar mix to your activated yeast. Stir just until combined, leaving some small lumps for that perfect, thick, airy batter. It should smell like fresh bread, not too runny, which is what sets yeast pancakes apart.

3-Step 3: Cooking and Serving Heat a lightly greased pan or griddle over medium-high heat. Pour about ¼ cup of batter for each pancake and cook until bubbles show on top and the edges firm up, around 2 minutes. Flip and cook another minute on the other side. Keep them warm under a towel or in a low oven while you finish the rest. For more tips on cooking, check out our section on advanced techniques for yeast pancakes.