These traditional Hungarian yeast pancakes are soft, lightly airy, and beautifully golden. Unlike thin French-style crepes, Kelt Palacsinta has a gentle rise from yeast, giving it a delicate fluffiness while still remaining tender and flexible. They are perfect for sweet fillings like jam, cocoa, sweetened cottage cheese, or chocolate spread.

Why You’ll Love This Recipe

• Light and fluffy texture thanks to yeast
• Richer and more satisfying than regular crepes
• Easy, pantry-friendly ingredients
• Perfect for breakfast, brunch, or dessert
• Customizable with countless sweet fillings
• Make-ahead friendly batter
• Authentic Central European flavor

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

600 g all-purpose flour
3 large eggs
1 teaspoon salt
2 teaspoons granulated sugar
25 g fresh yeast (½ cube)
400 ml whole milk, lukewarm
400 ml sparkling mineral water
2 tablespoons vegetable oil
Extra oil for cooking

Directions

1. Activate the yeast
   Crumble the fresh yeast into 100 ml of the lukewarm milk. Add 1 teaspoon of the sugar and stir gently. Let it sit for 5–10 minutes until frothy and activated.
2. Prepare the batter
   In a large mixing bowl, combine the flour, salt, and remaining sugar. Add the eggs, vegetable oil, and the activated yeast mixture. Gradually pour in the remaining milk and sparkling mineral water (in a roughly half-and-half ratio), whisking continuously to prevent lumps. The batter should be smooth and slightly thicker than classic crepe batter but still pourable.
3. Rest the batter
   Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for 30–40 minutes. It should become slightly puffy and airy.
4. Cook the pancakes
   Heat a non-stick skillet or pancake pan over medium heat and lightly brush with oil. Pour about ¼ cup of batter into the pan and gently swirl to spread. Cook for about 1–2 minutes until golden underneath, then flip and cook the other side for another 1–2 minutes. Repeat with the remaining batter.
5. Serve
   Fill with apricot jam, cocoa powder and powdered sugar, sweetened cottage cheese, chocolate spread, or fresh fruit. Roll or fold and serve warm.

Servings and timing

Servings: 10–12 pancakes (about 4–6 servings)
Preparation time: 15 minutes
Rising time: 30–40 minutes
Cooking time: 20–25 minutes
Total time: Approximately 1 hour 15 minutes

Variations

Chocolate version: Add 1 tablespoon cocoa powder to the dry ingredients.
Citrus flavor: Add 1 teaspoon grated lemon zest to the batter.
Vanilla touch: Mix 1 teaspoon vanilla extract into the liquid ingredients.
Savory twist: Omit sugar and fill with sautéed vegetables or cheese.
Dairy-free option: Replace milk with unsweetened plant-based milk.

Storage/Reheating

Storage:
Allow pancakes to cool completely. Stack them with parchment paper between each and store in an airtight container in the refrigerator for up to 3 days.

Freezing:
Wrap tightly in plastic wrap and freeze for up to 2 months.

Reheating:
Reheat in a non-stick pan over low heat for about 30 seconds per side, or warm in the microwave for 20–30 seconds. If frozen, thaw overnight in the refrigerator before reheating.

FAQs

Can I use instant yeast instead of fresh yeast?

Yes. Substitute with 7 g of instant yeast. Mix it directly with the flour and skip the activation step.

Why use sparkling mineral water?

The carbonation helps create a lighter texture and enhances the fluffiness of the pancakes.

Can I make the batter ahead of time?

Yes. After the first rise, you can refrigerate the batter for up to 12 hours. Let it sit at room temperature for 15 minutes before cooking.

Why is my batter too thick?

Add a few tablespoons of milk or sparkling water gradually until it reaches a smooth, pourable consistency.

Why are my pancakes dense?

The yeast may not have been properly activated, or the batter did not rise long enough.

Can I make them without sparkling water?

Yes. You can replace it with regular milk or water, though the texture may be slightly less airy.

What type of flour works best?

All-purpose flour gives the best balance of structure and tenderness.

How do I keep pancakes warm while cooking batches?

Place them on a plate covered loosely with foil in a low oven at 90°C.

Can I make these gluten-free?

You can try a gluten-free flour blend suitable for yeast baking, though texture may vary.

Are these pancakes very sweet?

No. The batter is mildly sweet, allowing the fillings to provide most of the sweetness.

Conclusion

Hungarian Fluffy Yeast Pancakes, or Kelt Palacsinta, bring together the softness of crepes with the airy lift of yeast. Their tender texture and golden finish make them ideal for a wide range of sweet fillings. Whether served for breakfast, brunch, or dessert, this traditional recipe offers comforting flavor and a delightful homemade touch that everyone will enjoy.

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