Overnight Pancakes make it easy to prep the batter the night before, then cook the fluffiest buttermilk pancakes for a hassle-free morning!
It’s hard to think of a more classic Breakfast Food than a simple Pancake Recipe. This version is great for special occasions or holiday mornings when you want that classic breakfast, but don’t want to be worrying about measuring out all your ingredients on the day of. Just cook each pancake to golden brown perfection and enjoy!
Want a stack of light and fluffy pancakes, but don’t want to wake up early to get them ready? Then this is the perfect recipe for you! Prep the pancake batter the night before and wake up to just a few minutes of cooking before you can enjoy them.
The reason these delicious pancakes work so well prepped ahead of time is that we’ve used active yeast in the ingredients. While most pancake recipes use baking powder to get that perfect airy texture quickly, this version uses dry yeast as the leavening agent. As the batter sits in the refrigerator overnight it forms air bubbles, reaching the perfect texture in the morning.
No doubt, one of the best things about classic breakfast recipes like pancakes is all the delicious toppings you can add to them. Of course, maple syrup is a classic choice that always tastes amazing. But, there are plenty of others you can try. Here are some of our favorites:
PREP AND COOKING TIPS
- Proof: Add the dry yeast to warm water. Then let the mixture proof for 5 minutes until it’s bubbly.
- Dry ingredients: Get out a second mixing bowl, and sift in the flour, baking powder, granulated sugar, and salt.
- Pancake batter: To finish the batter, add the vanilla extract, eggs, buttermilk, and melted butter to the yeast mixture. Then slowly whisk the dry ingredients into the wet ingredients until just combined. Be careful not to overmix the mixture. Cover the pancake batter and store it in the fridge overnight.
- Cooking time: In the morning all you have to do is heat a cast-iron skillet or griddle and add butter to the base. Scoop ¼ cup batter per pancake, and add it to the hot griddle or pan. Cook for 2 minutes on each side.
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FREQUENTLY ASKED QUESTIONS
For some delicious chocolatey pancakes mix in 1 cup of semisweet chocolate chips. You want to wait to add the mix-ins until the morning when you’re about to cook the pancakes, or they’ll sink to the bottom overnight.
There are plenty of other mix-ins you can try adding to the pancakes like chopped nuts, fresh berries, peanut butter chips, or toffee bits.
If you want some extra nutrients in the recipe, you can replace the white flour with whole wheat flour.
MORE CLASSIC BREAKFAST RECIPES
HOW TO STORE OVERNIGHT PANCAKES
- Serve: Don’t leave your pancake recipe at room temperature for more than 2 hours.
- Store: If you have any leftover pancakes, you can cover them in plastic wrap or put them in an airtight container to store in the fridge for up to 3 days.
- Freeze: Frozen pancakes can stay good for 3 months. To reheat the pancakes, place them in a single layer on a cookie sheet, then cover them in tin foil. Put the sheet in an oven at 375 degrees for 8-10 minutes until warmed through for breakfast.
- 1 package active dry yeast , 2 ¼ teaspoons
- 1/4 cup warm water , (110° to 115°)
- 4 cups flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 6 large eggs , room temperature
- 4 cups buttermilk , microwaved on 30% power until room temperature
- 1/4 cup unsalted butter , melted
- To a large mixing bowl add yeast to the warm water and let proof for 5 minutes until it is bubbly.
- Sift together the flour, baking powder, baking soda, sugar, and salt in a second bowl.
- To the water and yeast add the vanilla extract eggs, buttermilk, and melted butter and whisk well.
- Slowly whisk in the sifted dry ingredients until just combined (do not over-mix).
- Cover tightly and let refrigerate overnight.
- Add butter to a griddle on medium heat and cook in ¼ cup amounts for 2 minutes on each side.