Overnight Pancakes

Name: Overnight Pancakes
Prep time: 30 min
Total time: 12 h 30 min
Yield: 6 - 8 serving(s)
Ingredients: 2 c. all-purpose flour, spooned and leveled; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 4 tbsp. sugar, divided; 1/4 c. warm water (100°F to 110°F); 1 (1/4-ounce) package active dry yeast; 2 c. buttermilk; 2 large eggs; 4 tbsp. (1/2 stick) unsalted butter, melted and cooled, plus additional for cooking; Lavender-Infused Honey Syrup, or Pumpkin-Spiced Maple Syrup, or Caramel-Maple Syrup, for serving

How do you make Pancake Day extra easy? Whip up the batter the night before!

By Lyda Jones BurnettePublished: Dec 16, 2021

2 Ratings

Jump to recipe

Becky Luigart-Stayner

Yields:

6 - 8 serving(s)

Prep Time:

30 mins

Total Time:

12 hrs 30 mins

Serve these pancakes with your choice of homemade syrups: Lavender-Infused Honey Syrup, Pumpkin-Spiced Maple Syrup, or Caramel-Maple Syrup.

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Ingredients

2 cups all-purpose flour, spooned and leveled
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
4 Tbsp. sugar, divided
1/4 cup warm water (100°F to 110°F)
1 (1/4-ounce) package active dry yeast
2 cups buttermilk
2 large eggs
4 Tbsp. (1/2 stick) unsalted butter, melted and cooled, plus additional for cooking
Lavender-Infused Honey Syrup, or Pumpkin-Spiced Maple Syrup, or Caramel-Maple Syrup, for serving

Directions

1. Step 1Whisk together flour, baking powder, baking soda, salt, and 3 tablespoons sugar in a bowl. In a second bowl, stir together warm water, yeast, and remaining 1 tablespoon sugar. Let stand until foamy, 4 to 6 minutes (if mixture does not foam, discard and start again).
2. Step 2Whisk together buttermilk, eggs, and butter in a bowl. Add to flour mixture and whisk to combine. Whisk in yeast mixture. Cover with plastic wrap and refrigerate overnight.
3. Step 3Heat a griddle or large nonstick skillet over medium-high heat. Lightly butter griddle and pour about 1/4 cup batter for each pancake. Cook until tops are covered with bubbles and edges look dry, 3 to 4 minutes. Flip and cook until cooked through, 3 to 4 minutes.
4. Step 4Serve warm with desired syrups.

Perfect Your Pancake Flip: Start with butter! Rub a thin layer onto a skillet with a pastry brush, then cook batter over medium heat until bubbles form and burst on the top and edges have started to dry. For a flawless flip, use a fish spatula, as it’s thinner and easier to slide beneath cakes.

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