There’s nothing more convenient than a make ahead breakfast, which makes these delicious pancakes perfect for weekday or weekend mornings, and even holidays and special occasions.
Why You’ll Love This Recipe
If you enjoy serving a hearty breakfast, but don’t always have time for all the prep work involved, then these Overnight Pancakes are the answer you’ve been looking for!
Unlike other pancake batters, this recipe contains yeast, which means it can sit overnight in your refrigerator and still produce light, fluffy pancakes in the morning.
I know, it doesn’t take all that long to whip up a batch of pancake batter, but I’m all for any time-saving shortcuts in the kitchen, especially when it comes to breakfast.
I also love having this batter in the refrigerator for my older kids and teens. They might not take the time to make pancake batter, but they will definitely make pancakes if most of the work is already done for them.
Which means my kids might actually make breakfast for me once in awhile!
This recipe does make a lot of pancakes, so it’s perfect for big family gatherings and special occasions. And you can always freeze your extra pancakes for another day.
If you don’t have buttermilk handy, simply add 3-4 tablespoons of regular white vinegar to your liquid measuring cup, then add regular milk to equal four cups.
Let the mixture sit for about five minutes and you’ve got yourself a buttermilk substitute.
My Canadian husband loves his pancakes with good old maple syrup, but we also love serving these pancakes with fresh fruit and whipped cream. Sometimes we even add chocolate chips to the batter just before cooking.
If you’re looking for a morning shortcut that will help you get breakfast on the table fast, you’ve got to give these Overnight Pancakes a try!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Yeast
- Flour
- Baking powder
- Baking soda
- Sugar
- Salt
- Eggs
- Vanilla
- Buttermilk
- Canola oil
Overnight Pancakes
Ingredients
- 1 .25 oz. package active dry yeast
- 1/4 cup warm water
- 4 cups flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 6 eggs
- 4 cups buttermilk
- 1/4 cup canola oil
Instructions
- In a small bowl, dissolve yeast in warm water. Let stand for 5-10 minutes.
- In a large bowl, combine flour, baking powder, baking soda, sugar and salt.
- In a separate bowl, whisk together, vanilla, eggs, buttermilk and oil. Stir egg mixture into the flour mixture until just moistened. Stir in the yeast mixture.
- Cover and refrigerate for at least 8 hours, or overnight.
- Lightly grease a non-stick griddle or frying pan, and heat over medium heat. Pour 1/4 cup of batter onto the pan and cook until bubbles on top begin to pop and bottoms are golden. Flip and cook a few minutes more, or until second side is golden brown. Repeat with remaining batter.
- Serve with your favorite syrups, fruit or toppings.
Nutrition
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