These tender and golden pancakes from Dorothy Smith of El Dorado, Arkansas are a little thicker than traditional versions, so they make a substantial breakfast. Be sure to make plenty, because the leftovers can be used in the unique recipes that follow.

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, combine the flour, yeast, sugar and salt. Add milk, eggs and butter; beat for 2 minutes. Cover and let rise in a warm place until doubled, about 30 minutes. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

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Nutrition Facts

702 calories; protein 23.6g; carbohydrates 107.6g; fat 19g; cholesterol 138.1mg; sodium 1169mg. Full Nutrition
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Reviews (53)

Rating: 5 stars
11/29/2007
Very Good! After reading the reviews, I knew I needed to check this recipe out. The pancakes did not taste like bread to me, as a couple of other reviews have noted - they just tasted like a very good pancake. The texture was excellent. I cooked mine on an electric griddle at 275 - that was a good temp to use. I am real perplexed at the review given for this recipe on 1-18-07. I have tried many pancake recipes and this was as good as any I have ever eaten in my kitchen or at a restaurant. I stuck to the recipe and I cannot imagine how anyone could not like these pancakes. Read More
(41)
Rating: 5 stars
04/12/2007
These were really good. They don't taste like regular pancakes- they taste better. I add more sugar for sweet pancakes, and use as written for savory toppings. Read More
(22)
Rating: 5 stars
10/21/2007
AWESOME!!!These have changed my way of cooking pancakes forever. I have to admit, I was very skeptical...but definitely pleasantly surprised. I set the batter on my oven warmer to rise and as previously suggested avoided the temptation to stir the batter after it rose. I cut the batter recipe in half and it still made 13 (6-inch) pancakes. They were delicious. I will have to keep yeast on hand, as these will definitely be a tradition in our house. THANKS!!! Read More
(17)
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Rating: 5 stars
02/04/2007
We enjoy these pancakes....made them twice and they came out great both times. Yah, double the sugar makes it right! Read More
(15)
Rating: 5 stars
08/17/2007
These are the best pancakes...even better if you substitute brown sugar for white and use 1/2 whole wheat flour. I added chopped nuts and wheat germ. Next time will try blue berries. Recipe made a lot, but the left over batter kept well refrigerated until the next day. Read More
(13)
Rating: 5 stars
10/06/2007
WOW! These were delicious! The only thing i did different was that I used 1 package of yeast because that was all I had. Worked out fine. I used a laddle to measure the size of all the pancakes. I ended up having extra batter. Theres only 2 adults and 2 kids, so 5 pancakes and 1 baby one was enough. Maybe next time I'll cut the recipe in half. Thank you sooo much for the recipe. It's going in my recipe book, its a keeper!! Read More
(11)
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Rating: 5 stars
09/30/2007
YUM! These pancakes were light, stretchy, and delicious. Definitely thick and filling without being chalky. I made these exactly to the recipe, and it made 10 medium sized pancakes. I was carefull not to stir the dough or disturb it too much after the rising. I think that may have helped the consistancy. We had 4 left over between the 2 of us and we were STUFFED. I too will be making only these pancakes from now on! Low sugar tip: I don't eat concentrated sweets due to health concerns. While my husband enjoyed his with butter and maple syrup, mine were delicious with butter and lemon juice. Kim from Oregon Read More
(11)
Rating: 4 stars
06/29/2007
Good, but can be better. It came pretty close to the yeast pancakes i ate as a kid back in school in Russia. I didn't have a quickrise yeast, so i started the regular one in the milk for 10 min. I believe that using regular yeast affected the taste and shifted it toward sourdough. Pancakes were great while hot and kept great when cold as well, so i kept munching on the leftovers at lunch. will use again and again. Thank you. Read More
(10)
Rating: 5 stars
11/05/2011
I made these pancakes with half organic whole wheat flour and buttermilk. I made no other substitutions. These turned out absolutely perfect. I did not have any myself but to cook them, they puffed up perfectly and smelled awesomely yeasty. The kids flipped for them. I made Absolute Best Pancake Syrup to drizzle over the top, the kids couldn't stop "mmmmm-ing". This recipe's a keeper. NOTE: If you're worried about flavorless pancakes, perhaps remove a tablespoon of milk from the recipe and add a tablespoon of vanilla extract. Using buttermilk worked well for us, instead of regular milk. Read More
(9)