Slow Rise Pancakes

Slow Rise Pancakes

I thought I needed only one pancake recipe.

Man was I wrong.

Now, I’m not the plan-ahead type. It’s really a challenge for me to prep food for the following day; not only am I lazy, I’m also pretty fickle. My cravings can disappear nearly as quickly they arrive, so planning ahead doesn’t always work out for me.

But I have been making some bread recently, bread that starts off with a wet yeast dough that sits overnight to gain flavor. It’s a handy trick — you get some great flavor from the yeast without needing a sourdough starter handy.

The other morning I woke up at some unfavorable hour craving apple pancakes. Suddenly one part of my brain connected with another and I had it; yeast risen pancakes. It’s not an original idea by any means, I just don’t know why it hadn’t occurred to me until now. Not only would yeast risen pancakes have extra flavor added by using a slow-rising batter, but you could omit baking soda and baking powder altogether, creating a cleaner tasting pancake.

I knew they were going to be good, but I had no idea how good.

I mean, I really think these are the best pancakes I’ve ever had. They are most certainly the best pancakes I’ve ever made.

If you can get yourself to stir the simple batter together the night before and toss it in the fridge, I think you’ll thank yourself the next morning for your forethought and dedication to a delicious breakfast. These pancakes won’t let you down.

Slow Rise Pancakes
Makes 8 thick 5″ pancakes

2 Cups All-Purpose Flour
2 1/4 tsp Active Dry Yeast (one packet)
1 tsp Salt
2 tsp Sugar
1 1/2 Cup Soymilk (or other non-dairy milk)
2 Tbs Oil
1 Ener-g Egg, prepared (1.5 tsp mixed with 2 Tbs water)
1/3 Cup Soymilk, for thinning the next morning, if desired

Whisk all the dry ingredients together until well combined. Add the rest of the ingredients (except the 1/3 cup of soymilk) and mix well. Cover with plastic wrap and refrigerate overnight. Use batter anytime the next day.

Once you’re ready to make pancakes, remove the batter from the fridge and stir in up to 1/3 cup of soymilk to thin it if needed/desired. Let the batter sit out on the counter for 20-30 minutes. Heat a non-stick pan over medium heat. Spray with spray oil and wipe out the pan.

Using a 1/3 cup measure, begin making pancakes. I added apple slices to the batter before it set:

Apple Slices in yeast pancake

You can add anything you fancy: blueberries, chocolate chips, bananas, strawberries, etc.

Once the top is bubbly and the edges are set, check to make sure the bottom is brown. Flip:

Golden Yeast Pancake

Cook on the other side for another few minutes until browned. Stack pancakes in a low oven to keep warm, serve with earth balance margarine and maple syrup.


Thanks for forgiving me a little break in posting, this quick little recipe is a way for me to get back into the swing of blogging. And also thanks to VegNews for nominating me for the 2009 Veggie Awards! If you’d like to vote for my blog, and have a chance to win some cool prizes, click the banner below. Thanks for your support!


  1. Adam

    I literally just screamed “OH MY GOD SHE’S BACK!!!!”at the top of my lungs because there was a new recipe up. I’ve been stalking your page for a month and praying that you were alright. I’m really glad that you are! Thanks so much for always posting amazing recipes and even more amazing photos.

  2. JD

    These sound great. I acutally know of an old fashioned buckwheat pancake recipe that uses a sponge you make the night before. Its out of one of the Little House books and I think the reicpe might be in the Little House Cookbook. Just goes to show you that brilliant minds think alike.

  3. Erin Miller

    Yay pancakes!
    I’ve been reloading your page every time I get online, and now I get to make delicious breakfast. :)
    So worth the wait.

  4. Jennifer

    Great recipe! I’m glad your back. I have two questions. Could I use flax instead of the ener-g egg, and could I use whole wheat flour or whole wheat pastry flour instead?

  5. Veronica

    Hooo, lord. These look fan-flippin’-tastic and like something I need to immediately add to my breakfast repetoire. I’m definitely making these.

  6. Rose

    Lovely looking pancakes. I will try this recipe instead of the one I usually use next time. They look lovely and fluffy!


  7. ami

    Nice to “see” you! Take all the time you need…we will all be around when you get around to posting.

  8. Lee Cockrum

    I want to try these for tomorrow am. As I am NOT a vegan, I was hoping I can use milk and an egg? As I do not have the other items! This looks like an easy way to have a scrumptious holiday breakfast!

  9. Kelly

    One can never have enough pancake recipes in my humble opinion. Those look amazing. I don’t think I’ve ever made yeast risen pancakes but those may have to go on my list.

  10. Melissa

    I can’t wait to try these! They look absolutely scrumptious! Our children will love them. Thank you for yet another great recipe!

  11. Maka

    Thank you for posting your pancake recipe. I never thought about using yeast either, (slappin myself on my head!) I love your blog…yes! Ivoted for you!

  12. Ashley

    I never make pancakes at home but these are so perfect looking it makes me think maybe I should! Congratulations on the nomination!

  13. jon

    Fantastic! I was just making a wet yeast dough bread and saw your recipe. I scooped out a hunk for these pancakes, mixed it with some soy milk and maple syrup to get the right consistency and sweetness, and followed the rest of your recipe. Delicious!

    They remind me of Korean Hoddeok I can get just down the road from my place in Toronto.

    Thanks for posting! And congratulations on your nomination!

  14. Ariann

    These tasted great, but they weren’t really pourable like non-yeasty pancakes, so our pancakes were all kinds of weird gloppy shapes. How did you get yours to come out round?

    We used blueberries, sliced banana, and pecans for the fruity topping.

  15. Josiane

    I’ve never made pancakes and very rarely had them in my life (where I live, we only make – and eat – crepes), but since I’m reading so many American blogs and cookbooks I’ve began thinking that I should give them a try, if only for variety’s sake. Well, I think your recipe just pushed me over the edge! There will soon be pancakes for breakfast over here…

  16. Scootabaker

    Is that what those yeast packets are for? Ha! I’d like to add some blueberries to these pancakes. I love the way they just POP in my mouth when I chew! Keep up the enticing work!

  17. Singing Horse

    These pancakes look really good. I’m a very fickle eater too, so planning ahead is very difficult. This recipe is just what I need, and it’s so easy to put together the night before. Thanks so much for sharing the recipe!

  18. Lexi

    Wow! I’m new to your blog, but i simply had to comment on this intriguing idea :)

    If I don’t have any energ-egg, is there anything else I could substitute?

  19. Pingback: Livin’ Veg » Vegan Pancakes Make My Heart Happy
  20. Joanne

    The pancakes look fantastic! What a great blog you have. I’m so glad I found it. It was listed on the survey for favorite vegetarian blogs.

  21. Kris

    I was just thinking recently about sourdough pancakes, but these look much easier. I can’t wait to try these, we are pancake hounds!

  22. Candy Tolentino

    W-O-W! I am so inspired by your incredible talent & creativity w/food!! I even posted your fantasmic pic for vegan bread lasagna, on my blog ( as a possible food for wedding idea!! Please keep up the great work & inspiration you provide!! Bravo!! :) Candy

  23. ia

    This is great! My son got tired of eating pancakes. I hope I can get him to try making it his favorite again with this one :)

  24. Debbie

    SO glad you are back blogging again. My husband and I really missed your beautiful photography and wonderful recipes. Hope you are well :)

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