Raised Pancakes
Fluffy raised pancakes with a light texture and subtle yeasty flavor, perfect for a hearty breakfast or brunch enjoyed by family and friends alike.
Ingredients
Instructions
- Put lukewarm water and yeast in a large mixing bowl. Let stand for 5 minutes.
- Add lukewarm milk and Wesson oil to the yeast mixture.
- Combine salt and sugar with the flour, then add to the yeast mixture and beat well.
- Cover the bowl and let stand overnight out of refrigerator.
- When ready to cook, add eggs and soda to the batter and beat well.
- Cook on a hot waffle iron or hot griddle until golden brown.
Tips & Substitutions
For fluffier pancakes, ensure your yeast is fresh and active before adding it to the lukewarm water. You can substitute the Wesson oil with melted butter or coconut oil for a richer flavor. If you prefer a lighter texture, consider using cake flour instead of all-purpose flour. Keep an eye on the cooking time to avoid overbrowning, as these pancakes can easily become too dark.
Serving Suggestions
Serve these raised pancakes with a drizzle of maple syrup or fresh fruit to enhance their flavor. They pair beautifully with a dollop of whipped cream or a side of crispy bacon. For a delightful brunch spread, consider serving alongside a fruit salad or a slice of Buttermilk-Coconut Cream Pie for a sweet finish.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or on a skillet over low heat until warmed through. You can also freeze them for longer storage; simply layer with parchment paper and seal in a freezer bag for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Raised Pancakes contains roughly 163 calories, with 7g protein, 31g carbohydrates, and 2g fat. It is a good source of protein (14% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 854mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast instead of active dry yeast. Just mix it directly with the dry ingredients without needing to activate it in water first. This will save you some time in preparation.
What can I do if my batter doesn't rise overnight?
If your batter doesn't rise as expected, it may be due to inactive yeast. Ensure your yeast is fresh and try placing the bowl in a warm spot to encourage rising. If it still doesn't rise, consider adding a bit of sugar and letting it rest longer.
Can I make the batter ahead and store it?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just remember to bring it back to room temperature before cooking, and give it a gentle stir to incorporate any separation that may occur.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).