Pancake without yeast

Name: Pancake without yeast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: Milk 0.8 cup; Type 00 flour 1 cup; Eggs (about 2 medium) 4 oz; Butter 2 tbsp; Baking soda 1 pinch; Salt 1 pinch; Maple syrup to taste; Raspberries to taste; Blackberries to taste; Blueberries to taste; Mint to taste

it de es fr br

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Pancakes without yeast are the kind of breakfast that really hits the spot. And Fluffy and tender—just how we like them. If you’re in the mood for something light and airy without waiting around, these no yeast pancakes are the way to go. And here's the thing: by beating egg whites to stiff peaks and adding a pinch of baking soda, you can skip the yeast entirely. So, so good. Perfect for mornings when time isn’t on your side. Top them with honey and yogurt, or maybe roll them with fresh cheese or smoked salmon. Seriously good. The options? Endless.

This simple pancake recipe always comes out golden and tasty, making it a hit for those craving a really, really good breakfast without a lot of fuss. Want yeast-free pancakes that still bring flavor? This recipe is your must-try. It’s forgiving, so even beginners can whip up homemade pancakes with ease. Ideal for kids, students, or, to be honest, anyone needing a quick snack. Minimal effort, no stress over yeast. Add some sweet seasonal fruit for a fresh twist, or keep it classic with creamy whipped cream. Really versatile.

You can go sweet or savory with these pancakes—get creative with whatever’s on hand. No question. It’s no wonder this easy pancake recipe is a go-to for quick breakfast ideas. Whether for a cozy brunch or just a simple snack, having these pancakes on the table really adds something special to any morning. The batter comes together so quickly that there’s no excuse not to whip up a batch whenever the craving hits. And just a few ingredients and—boom!—a delicious treat to satisfy any craving.

INGREDIENTS

for about 10-12 pancakes: Milk 0.8 cup (200 g); Type 00 flour 1 cup (125 g); Eggs 4 oz (110 g) - (about 2 medium); Butter 2 tbsp (30 g); Baking soda 1 pinch; Salt 1 pinch

For garnish: Maple syrup to taste; Raspberries to taste; Blackberries to taste; Blueberries to taste; Mint to taste

Preparation

How to prepare Pancake without yeast

To prepare yeast-free pancakes, first melt the butter and let it cool slightly. Separate the yolks from the whites 1. Add a pinch of salt to the egg whites, then whip them with an electric mixer 2 and set aside. In the yolk bowl, add a pinch of baking soda 3 and start mixing.

While the mixer is running, pour in the milk 4, the cooled melted butter 5, and the previously sifted flour 6.

Once you obtain a frothy and homogeneous mixture, gently fold in the egg whites with movements from bottom to top so as not to deflate it 7. Grease the crepe maker with a pat of butter and heat it well, then pour a ladle of batter trying to form a disc about 4 inches in diameter 8. Cook for 2-3 minutes until bubbles start to form on the surface 9, then flip the pancake and cook for another 2-3 minutes on the other side, until golden. You can cook multiple pancakes at once, making sure to space them out. Continue in this way until the batter is finished.

As the pancakes are cooked, stack them on a serving plate 10. Garnish with raspberries, blueberries, blackberries, and some fresh mint leaves, then drizzle with maple syrup 11. Your yeast-free pancakes are ready to be enjoyed 12!

Storage

Yeast-free pancakes should be consumed as soon as they are ready, while they are still soft and warm; if any are left over, you can store them in the refrigerator for 1-2 days, stacked and covered with plastic wrap or in an airtight container.