Wholegrain Yeast Pancakes #BreadBakers

Days are delicious as we head towards Spring. Every branch, every bough is growing new leaves. Some tiny, some curled, but each unfurling a new and fresh shade of green and adorning the naked branches.

Our flower beds promise a great riot of colours in the coming days. Dahlia buds are all ready to open up. Gazania shows its mesmerizing hues and shade, each unique in its own way.

Earlier in the morning, some food was kept for the birds. Soon we had two Oriental White Eyes enjoying the fruits kept for them.

Our home is full of lovely yeasty aroma are pancakes are being made for breakfast. Fluffy pancakes land on the plate. A generous amount of peanut butter is lashed, some honey drizzled and the pancakes disappear in no time.

Wholegrain Yeast Pancakes


  • 1 ½ cups whole wheat flour
  • 1 ½ cups warm milk
  • 2 teaspoons instant dry yeast
  • 1 ¼ teaspoon sugar
  • 1 teaspoon salt
  • 1 egg (beaten)
  • 2 tablespoons melted butter
  • Warm water according to requirement


  1. In a deep bowl, add warm milk and yeast. Stir and keep for 5 minutes or until yeast dissolves.
  2. Add salt, sugar, melted butter and egg. Mix
  3. Add flour and stir to get a smooth flowing batter.
  4. If your wheat flour is coarse, your batter will be dry. Add warm water to get the right consistency.
  5. Cover and keep in and keep in a warm place for 30 minutes to rise or until double.
  6. Pour batter by ½ cupful onto a greased non-stick pan. Turn when bubbles form on top of the pancake, cook until the second side is golden brown.
  7. Serve hot pancakes with honey, peanut butter or jam.
Check out the Pancakes from different parts of the world that our fellow Bread Bakers have baked this month:

  • Alagar Kovil Dosai from Sara’s Tasty Buds

  • Blini (Russian Pancakes) from Ruchik Randhap

  • Blueberry Dutch Baby from Hostess At Heart

  • Corn Pancakes from Kids and Chic

  • Crepes from A Baker’s House

  • Dutch Baby from Herbivore Cucina

  • Galettes de Sarrasin from The Bread She Bakes

  • Greek Tiganites from Gayathri’s Cook Spot

  • Hotteok (Korean Pancakes) from Cook’s Hideout

  • Hotteok (Korean Stuffed Pancakes) from Passion Kneaded

  • Kabalagala (Ugandan Pancakes) from Mayuri’s Jikoni

  • Keralan Yeast Appams from Food Lust People Love

  • Malaysian Roti  Jala from Schizo Chef

  • Malpua (Sweet Indian Crepes) from SimplyVeggies

  • Oven Baked Tropical Pancakes from A Day in the Life on the Farm

  • Pannukkau (Finish Pancakes) from Cindy’s Recipes and Writings

  • Potato Latkes (Jewish Pancakes) from Sneha’s Recipes

  • Scallion Pancakes from Karen’s Kitchen Stories

  • Srilankan Hoppers from I Camp in my Kitchen

  • Strawberry Nutella Crepes from Spill the Beans

  • Swedish Pancakes from Palatable Pastime

  • Traditional Corn Pancakes from Basic N Delicious

  • Welsh Griddle Cakes (Teisen Cymraeg) from Shockingly Delicious

  • #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Our host this month is Mayuri Patel who blogs at Mayuri's Jikoni. She chose to make sweet or savoury pancakes from across the world. Do check her blog for lovely bakes and recipes.
    You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

    We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].


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    1. Oooh. Yeasty pancakes sound delicious! I've used sourdough starter discard, but never yeast. I definitely must give these a try.

    2. Such beautiful flowers! Love the pancakes too.

    3. I've never used yeast in pancakes but this recipe sounds delicious. I really enjoyed your beautiful flowers and pretty bird. It will be a while before we enjoy that so I am living vicariously through your photos.

    4. Reading your posts is like going on a mini vacation. Thanks for sharing your morning with us.

    5. Love how soft and fluffy those whole grain pancakes look. Yummy!!

    6. Namita, love the beautiful pictures. Wholegrain yeast pancakes look so delicious. We usually make sweet pudas with wheat flour but like the idea of adding yeast to give it fluff.

    7. Beautiful! I like how think and consistent your pancakes are. What a lovely way to start a day with a meal of wholegrain pancakes.

    8. The whole wheat pancakes have turned out really well!! Lovely recipe!!

    9. These pancakes look so light!

    10. Love the whole grain idea!

    11. These look Yumm. They are so thin, definitely will get an approval from my family. New addition in my to-do list. Thanks for sharing.

    12. Whole wheat pancakes look light and delicious!

    13. Thanks for this excellent recipe. My wife and I are following a very low sodium diet, so I was looking for a pancake recipe that did not use baking soda or baking powder. I used your recipe and left out the salt. I also used 1 cup of whole wheat flour and 1/2 cup of white rather than all whole wheat. The result was delicious for us. Leaving out he salt had no adverse affect on the texture. So, as we have found with most recipes, leaving out whatever salt they call for does nothing but make the result taste less salty. People who have not acclimated their taste to a low salt diet would notice the difference, but for us, it was great.