Overnight Pancakes
Delicious overnight pancakes with a tender, fluffy texture and rich flavor, perfect for lazy mornings and weekend brunches that impress family and friends alike.
Ingredients
Instructions
- In a small bowl, dissolve yeast in warm water and let stand for 5 minutes.
- In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, sugar, and salt.
- Beat eggs, buttermilk, and vegetable oil together.
- Stir the wet mixture into the dry ingredients just until moistened.
- Stir in the yeast mixture.
- Cover and refrigerate for 8 hours or overnight.
- To make pancakes, pour batter by 1/4 cupfuls onto a greased hot griddle.
- Turn when bubbles form on top of the pancakes.
- Cook until the second side is golden brown.
Tips & Substitutions
For best results, use fresh yeast and ensure your water is the right temperature to activate it. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Consider adding vanilla extract or spices like cinnamon to enhance flavor. For a healthier twist, whole wheat flour can replace some of the all-purpose flour.
Serving Suggestions
Serve these pancakes with maple syrup or your favorite fruit compote for a delightful breakfast. They pair beautifully with bacon or sausage for a hearty meal. For a twist, try topping them with yogurt and fresh berries or a dollop of whipped cream. Browse more American recipes for additional breakfast ideas.
Storage & Reheating
Store any leftover batter in an airtight container in the refrigerator for up to 2 days. The batter may thicken, so you might need to add a splash of milk to loosen it before cooking. Cooked pancakes can be stored in the fridge for up to 3 days or frozen for up to a month. Reheat in a toaster or microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Overnight Pancakes contains roughly 183 calories, with 2g protein, 6g carbohydrates, and 17g fat. It is an excellent source of vitamin A (29% of the Daily Value). Note that it is relatively high in sodium, at 789mg per serving (34% 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 the batter ahead of time and freeze it?
Yes, you can freeze the batter in portions. Just scoop it into freezer-safe bags or containers and label them with the date. When ready to use, thaw in the refrigerator overnight and give it a good stir before cooking.
What can I use instead of vegetable oil?
You can substitute vegetable oil with melted butter, canola oil, or even coconut oil for a different flavor profile. Each option will give a slightly different taste and texture, so choose based on your preference.
How do I know when to flip the pancakes?
Flip the pancakes when you see bubbles forming on the surface and the edges look set. This usually takes about 2-3 minutes. Cooking until the second side is golden brown ensures they are cooked through and fluffy.
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).