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. susie

    Glad that you are back, you have been misssssssed! Recipe looks great, but all of yours do. Congrats on the nomination, too.

  2. jen

    Cool. I have been making the Raised (yeasted) Waffles in the recently released Vegan Brunch cookbook, which are delicious. So will definitely want to try your pancakes! Seems especially perfect for apples, which I have found tend to weigh down regular pancakes.

  3. Moleshiwe


    Glad your back. I missed you so. I would vote for your blog, but am in SOuth Africa and have no idea about the places they talking abt on the survey.

    lots of love

  4. Steph

    I bought Vegan Cupcakes Take Over the World, because I was so inspired by your vegan baking!

    Come back soon! We miss you!

  5. bethany

    these are fabulous. my 8 year old, war weary from months of me trying all sorts of nasty tasting gluten free, vegan pancake recipes was very happy to wake up to these beauties this morning and even said “FINALLY! It’s about time you stopped trying to use rice flour”. Seems I need a bit more practice.

    I used whole wheat flour in place of the white/ap flour and it worked out fine, just a bit heavier than you’d expect, but we all just ate a bit less than we would have otherwise. And with chocolate chips these were heavenly.

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  7. Kevin

    Ahhh! these are so good, but evil, because I keep craving them, but i can’t wait till tomorrow morning!

  8. Kelly

    These are delicious! I just finished eating some with my fiancee and he loved them as well. The addition of apples is great. I would have never thought of that!
    I tried using some carob chips in them but it didn’t work out too well. I think it would have been better if I had mixed them into the batter. They simply burned when I flipped the pancake. But my doggies loved them!
    Thanks for posting such great, easy recipes!

  9. Megan

    These are fabulous! I made some with blueberries and some plain, and both were delicious. I used vanilla soymilk, and it added a little extra flavor. This is a definite keeper. Thanks!

  10. jasmine

    In general, I love your recipes, but these didn’t do it for me. They were a little too dense and chewy, and the yeasted texture/flavor didn’t mesh for me. Anyway, just my 2 cents. Maybe I did something wrong…

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  14. Honey

    Thanks for the recipe! I made these a few weeks ago. I think I will cut down the salt next time, though, I thought it was a tad too much. I noticed these pancakes turn out to be much more flexible than regular pancakes. This would make them perfect for wrapping around vegan breakfast sausages!! Not as great for giving to my toddler, as the cakey texture of regular pancakes is easier to cut up. But definitely tasty and I’ll definitely be making them again!

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  16. desiree

    I’ve made these twice so far, once plain and once with apples (treated as an apple pie filling with cinnamon, sugar, allspice, ginger, etc.).

    I love the flavor of the cakes, but do you have any tips on setting the finished ones aside as I make the rest? Mine have gotten extremely dense and rubbery, though of course they are great right out of the pan.

    The first time I set them in my pancake warmer. This morning I put them on baking sheet in the oven set at 325. They still turned out very rubbery!

    Any tips would be appreciated.

  17. Darla

    I was so excited to try these as one of my kids has dairy, egg, soy and nut allergies. I followed the directions exactly except I used rice milk. The pancakes turned out super thin and doughy. In fact, the word my husband used was elastic. The flavor seemed nice…so I am wondering what I could do next time to get them to rise and be fluffy like in your picture. Was it the rice milk perhaps? Thanks!

  18. Kathleen

    I have very bad luck with anything requiring yeast – it never seems to rise for me… Do you not have to do anything but include the yeast in the recipe? (I mean, no adding warm water to it first or anything? Just dump it in with the other dry ingredients?) I want these to work so badly… they sound inspired!

    I’m already planning pumpkin with maple syrup for one batch, and banana for another!

  19. Chelsea

    I made these a couple mornings ago, and they were AMAZING! They tasted just like the (non-vegan) ones my best friend’s dad used to make for us when I was a kid. Although my mom made good pancakes, she could never reproduce the clean tasting, fluffy pancakes that he used to make. I tried for years to make mine taste like those childhood gems, but after going vegan, I gave up all hope. Then, you created this recipe. You are a goddess!!!! Thank you so much for sharing it!

  20. Miss Rachel

    I found this recipe… and was wondering, since we don’t eat soy, could I use whole milk? you said non-dairy, but could I use just whole milk, or would it ruin them? I’ve never heard of these types of pancake.


  21. kitchendancer

    Made these this morning. They were wonderful! The flavor was nice and clean and light. I think the issue most people are going to have is that they are not like the pancakes most of us are used to. They are less cakey, and the dough is kind of sticky, less easy to spread in the pan.

    Anyway, thanks so much for the recipes! I am having fun trying them.

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  23. Ella

    Yum! I’ve made your other pancakes and they taste great, just bought active yeast the other day, can’t wait to try these fluffy things out!

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  26. Beth

    I’m really not a pancake fan in general but these have kindled a new love for them. They literally melt in your mouth. Thanks for another scrumptious recipe that renders eggs, milk and butter obsolete in my kitchen.

  27. Matt

    I saw this recipe and had to make it. I never eat pancakes because I don’t like the flavor and mouthfeel the baking powder gives them, so when I saw a yeast-risen pancake recipe that you start the night before, I had to make them. I admit I used non-vegan ingredients – a real egg; and instead of soymilk, water mixed with whey protein powder. I also just had to add a splash of vanilla extract.

    These are the best pancakes I can remember eating. I had them with butter and honey this morning, and they made my tummy very happy. :)

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