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Fluffy pancakes with yeast without eggs

Fluffy Egg-Free Yeast Pancakes

Delicious, filling pancakes made from simple ingredients! These tasty pancakes are a great way to add variety to a meatless menu. Make them for your family with this recipe! They turn out wonderful, especially alongside a fragrant cup of tea!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Water

400

Flour

Dry yeast

Sugar

Salt

0.3

Vegetable oil (plus more for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 5 g

Fats 8 % 3 g

Carbohydrates 79 % 30 g

162 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you make fluffy egg-free yeast pancakes? Start by gathering your ingredients. Sift the flour ahead of time to aerate it — this makes the batter airier. Warm the water until it's lukewarm.
Step 2:

Use a roomy bowl for the batter, since it will rise and grow in volume. Pour the lukewarm water into the bowl and add the salt and sugar.
Step 3:

Add a little flour and sprinkle in the dry yeast. Stir them into the batter.
Step 4:

Pour in the vegetable oil. Keep adding flour gradually, judging the amount by the consistency of the batter.
Step 5:

The finished batter is thick and should be free of flour lumps. You can use a mixer to make it smoother.
Step 6:

Cover the finished batter with a towel and set it in a warm place for 30–40 minutes. The yeast will get to work and the batter will rise into a dome. Don't stir it.
Step 7:

Heat a skillet until hot and pour in some vegetable oil. Spoon out the fluffy batter and fry the pancakes over low heat on both sides.
Step 8:

The finished pancakes will turn golden.
Step 9:

You can also make pancakes with a filling cooked right in. Spoon the batter onto the skillet and press something into the raw top — apples, for example. Then flip and fry the other side.
Step 10:

Set the finished pancakes on a paper towel to blot the excess oil. To serve, top the pancakes with sour cream, jam, or condensed milk. Enjoy!

The liquid you dissolve the yeast in should feel pleasantly warm to the touch, no hotter than about 105°F (40°C). Why does this matter? Yeast activates well in a warm environment, dies in a hot one, and simply won't work in a cold one. To avoid unpleasant surprises, test the yeast before mixing it with the other ingredients: pour a little warm milk into a bowl and stir in the yeast. Cover the bowl with a kitchen towel and set it in a warm, draft-free spot for 10–15 minutes. A foamy yeast cap should form on the surface. If it doesn't, fermentation hasn't started (the yeast is expired or spoiled) — use a different batch, or the pancakes won't rise. Important! The wrong pan can ruin even the best recipe. Choose a good skillet suited to what you're making.