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Pancakes without yeast

Author
Cookinero 20 Dec 2025
20
Pancakes without yeast

Pancakes are not only one of the most delicious breakfast options, but also the most ancient! Our ancestors also loved to treat themselves to fluffy pancakes. They were called differently everywhere: somewhere oladki, somewhere olashki, and somewhere even alyabyshi. Most often, pancakes are the signature dish of any grandmother. Many have warm childhood memories associated with this dish. Today we will try to bake those very "grandmother's" pancakes.

How to cook Pancakes without yeast

Step 1

Pancakes without yeast

In a deep bowl, mix the egg, flour and kefir. Beat the resulting mixture with a whisk until smooth.

Step 2

Pancakes without yeast

Add salt, baking powder and sugar to the resulting mass and mix everything well.

Step 3

Pancakes without yeast

Heat a frying pan and grease it with a thin layer of vegetable oil. Using a ladle, carefully place the pancakes on the frying pan. Fry for a minute on each side.

Pancakes without yeast - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace kefir with an equal amount of buttermilk, plain yogurt thinned with milk, or even sour cream diluted with water to achieve a pourable consistency.
Swap regular flour with a 1:1 gluten-free flour blend. Add ¼ teaspoon xanthan gum per cup of flour if your blend doesn't contain it, and let the batter rest 5 minutes before cooking.
Absolutely! Cool cooked pancakes completely, layer with parchment paper, freeze in airtight bags for up to 3 months. Reheat in toaster or oven at 350°F (175°C) until warmed through.
Yes: Replace the egg with 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 mins) and use dairy-free kefir alternatives like coconut or almond milk yogurt thinned with plant milk.
This usually happens from overmixing - stir batter just until combined (small lumps are okay). Also ensure your baking powder is fresh (it expires after 6-12 months).
Place cooked pancakes in a single layer on a baking sheet in a 200°F (95°C) oven. Cover loosely with foil to prevent drying while you finish batches.
Absolutely! Fold in ½ cup blueberries, chocolate chips, or sliced bananas gently after mixing. For savory versions, add herbs, cheese, or cooked bacon bits.
Use 1 tablespoon batter per pancake rather than a ladle. Cook 30-45 seconds per side - they make perfect bite-sized 'silver dollar' pancakes.
Increase oil to 2 tbsp for crispier results. The batter will work in a waffle iron but won't be as light as yeast-based waffle recipes.
Store cooled pancakes in an airtight container for up to 4 days. Reheat in a dry skillet for best texture (microwaving can make them rubbery).

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