Buttermilk Refrigerator Pancakes
Buttermilk refrigerator pancakes offer fluffy, tangy breakfast treats with rich flavors, perfect for weekend mornings or special brunches that delight family and guests alike.
Ingredients
Instructions
- Add soda, sugar, and salt to the buttermilk.
- Sift baking powder and flour into the mixture.
- Add the dry yeast.
- Stir in oil, cream or half and half, and beaten eggs.
- Mix well until batter is smooth.
- Store in refrigerator overnight.
- Remove from refrigerator and let batter stand at room temperature to activate the yeast.
- Bake on a hot griddle until golden brown.
- Store leftovers in a 3-pound coffee can.
- Use within 10 days or longer.
Tips & Substitutions
For a lighter pancake, ensure the baking powder is fresh and don't overmix the batter; lumps are okay. You can substitute half of the all-purpose flour with whole wheat flour for a hearty twist. If you prefer a dairy-free option, almond or oat milk can replace buttermilk, but consider adding a splash of vinegar to mimic the acidity.
Serving Suggestions
Serve these pancakes with maple syrup, fresh fruit, or a dollop of yogurt for a delicious breakfast. They pair beautifully with Easy Cherry Pudding for a sweet treat. For a savory side, consider some crispy bacon or sausage links to balance the meal.
Storage & Reheating
Store any leftover pancake batter in a sealed container in the refrigerator for up to 10 days. To reheat, simply pour the batter onto a hot griddle or non-stick pan. If you have cooked pancakes, place them in an airtight container and refrigerate, reheating on a skillet or in the microwave for a quick breakfast.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Refrigerator Pancakes contains roughly 472 calories, with 16g protein, 52g carbohydrates, and 23g fat. It is an excellent source of protein (31% of the Daily Value), calcium (28% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1878mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for better structure. The pancakes may have a slightly different texture but will still be delicious when cooked properly.
How can I make the pancakes fluffier?
To achieve fluffier pancakes, ensure that your baking powder is fresh and not expired. Also, avoid overmixing the batter, as this can develop the gluten in the flour, resulting in denser pancakes. Letting the batter rest for a few minutes before cooking can also help.
What can I add to the batter for extra flavor?
You can enhance the batter by adding vanilla extract, cinnamon, or even chocolate chips for added sweetness. For a fruity twist, consider folding in fresh blueberries or sliced bananas just before cooking the pancakes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).