Overnight Refrigerator Pancakes
Overnight refrigerator pancakes offer fluffy, flavorful breakfast treats with a hint of yeast fermentation, perfect for lazy mornings and weekend brunches that impress family and friends.
Ingredients
Instructions
- Combine yeast and warm water in a bowl; let stand for 5 minutes.
- Combine flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.
- Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together eggs, buttermilk, and vegetable oil.
- Add the wet mixture to the dry ingredients in the well.
- Stir in the yeast mixture until just combined.
- Cover the batter and refrigerate for 8 hours or overnight.
- The next morning, stir the batter gently and cook on a hot griddle until golden brown.
Tips & Substitutions
For a lighter pancake, consider using cake flour instead of all-purpose flour. If you don't have buttermilk, regular milk mixed with a tablespoon of vinegar can be a good substitute. Make sure to let the yeast mixture bubble before combining; this ensures the pancakes will rise well. Consider adding vanilla extract or cinnamon for extra flavor.
Serving Suggestions
Serve these pancakes with a drizzle of maple syrup and a dollop of fresh berries for a delightful breakfast. They pair beautifully with a side of crispy bacon or sausage for a heartier meal. For a fun twist, top with whipped cream and sliced bananas or chocolate chips.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or microwave for a few seconds until warmed through. For a quick breakfast, prepare a batch ahead and enjoy them throughout the week.
Nutrition & Diet Analysis (per serving)
Each serving of Overnight Refrigerator Pancakes contains roughly 937 calories, with 14g protein, 78g carbohydrates, and 65g fat. It is an excellent source of vitamin A (109% of the Daily Value), protein (28% of the Daily Value), and dietary fiber (26% of the Daily Value). Note that it is relatively high in sodium, at 2006mg per serving (87% 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 freeze leftover pancakes?
Yes, you can freeze pancakes! Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to an airtight container or freezer bag. They can be stored for up to 2 months. Reheat directly from the freezer in a toaster or microwave.
What can I do if my batter is too thick?
If your batter is too thick, simply add a little more buttermilk or warm water until you reach your desired consistency. Keep in mind that the batter will thicken slightly when refrigerated overnight, so adjust accordingly before cooking.
How can I make these pancakes healthier?
To make these pancakes healthier, you can substitute half of the all-purpose flour with whole wheat flour or oat flour. Additionally, reducing the sugar or using honey or maple syrup as a sweetener can help. Adding mashed bananas or applesauce can also enhance moisture and sweetness without added sugar.
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).