Today we’re featuring a gorgeous dish from our friend Haley over at the like-minded Cheap Recipe Blog. We are so happy to have her in the house since she shares our own budget-conscious philosophy (and serves up some pretty jaw-dropping photography!). I had never thought of adding yeast to flapjacks before, but after seeing her photos and since my one-year old is a pancake maniac, I’m whipping these up this weekend!
Hey there! My name is Haley and I write Cheap Recipe Blog. I am thrilled to be guest posting today on Feast On the Cheap! My blog’s focus is – you guessed it – cheap recipes. My goal is to share recipes that are delicious, wholesome, and easy on the wallet. (I’ll let you in on a little secret: It’s easier than you think!)
First of all, I’d like to thank Mary Anne and Mariel for allowing me to guest post today. I have been following Feast on the Cheap for awhile now. I love this blog because it proves that budget cooking can be delicious, nutritious, flavorful – and fun. Their creative recipes and stunning photos are inspiring. And I’m sure you agree if you’re here right now!
Today I’m sharing a slightly out-of-the-box pancake recipe with you. It’s yeast-risen, which gives it a light and airy texture and a fresh baked bread taste. If you’re looking for a new take on pancakes and have a little extra time to devote to a yeast-based recipe, give these a go. I hope you’ll like them as much as I do.
A word about cost: Pancakes are one of the most bang-for-your-buck meals out there. This particular recipe costs just $1.70 for four servings. And it’s made with pantry staples, so you can probably avoid a potentially costly trip to the grocery store.

Cheap Recipe Blog‘s Yeast Pancakes (Flappers) Recipe
Makes about 2 dozen
Adapted from MarthaStewart.com
Ingredients:
1 ½ cups milk
2 tablespoons sugar
1 package active dry yeast
1 ½ cups all-purpose flour
½ teaspoon salt
2 tablespoons sugar
4 tablespoons melted butter
3 large egg yolks
Oil, for cooking
Topping options:
Fresh berries
Chopped pecans
Maple syrup
Sour cream-brown sugar topping (mix ½ cup sour cream with ¼ cup brown sugar)
Directions:
1. Heat milk in a small saucepan over low heat, or in a microwave-safe bowl until lukewarm (between 110F and 115F).
2. Transfer milk to a mixing bowl. Stir in sugar and yeast. Let stand for about 5 minutes, or until mixture turns foamy.
3. Add flour, salt, remaining sugar, butter, and egg yolks to yeast mixture. Mix until batter is smooth. Cover bowl tightly with plastic wrap. Move to a warm place and allow the dough to rise about 1 ½ hours, or until doubled in size.
4. Heat a tablespoon or so of oil in a skillet over medium heat. Pour in ¼ cup of batter at a time, keeping pancakes 2 inches apart. Cook for approximately 3 minutes on one side, or until golden brown. Flip and cook for another minute or so, until golden brown. Keep pancakes warm in oven until ready to serve.
I’ve now put both yeasted pancakes and waffles on my cooking list. Yours look so perfectly puffed!
I’ve never used yeast to rise my pancakes. I’ll have to give it a whirl.
How interesting! I’ve never used yeast in my pancakes either, these look fantastic though so I am definitely thinking about it 🙂
Tried this recipe a few months ago and its now my favorite to make breakfast with pancakes or waffles!
I saw the episode of DD&D and was thrilled to find your recipe. I made them this morning and the flavor is amazing (especially with some Ghirardelli milk chocolate chips thrown in). Mine came out very flat, like a crepe, instead of fluffy. Any idea what I did wrong?
My best guess is that somehow the active yeast was faulty, but let me turn it over to Hailey though since this is her recipe!