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 than simple Classic Buttermilk Pancakes or my Perfect Fluffy Pancakes. This version is great for special occasions or holiday mornings when you want that classic Pancake breakfast, but don’t want the mess or hassle.
Sabrina’s Overnight Pancakes Recipe
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! Perfect for holidays or even busy weekday mornings.
Recipe Card
Ingredients
- 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
Instructions
- 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.
Nutrition
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Chef’s Note
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.
Table of contents
About this Recipe
The make ahead aspect makes them especially helpful when feeding a family or hosting guests, since you can simply pour and cook the batter when you’re ready to eat. You don’t have to worry about measuring out all your ingredients on the day of. Everyone will enjoy and want seconds.
Can this be made ahead of time?
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. The batter resting in the refrigerator overnight, gives the ingredients time to fully hydrate and develop flavor, resulting in pancakes that cook up soft, fluffy, and tender.
Pairing Suggestions
For a filling breakfast, pair with other delicious easy to make dishes like Oven Scrambled Eggs or Breakfast Casserole. Don’t forget some hot coffee or fresh orange juice.
How To Store
- 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.
Ideas to Serve
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:
Toppings
- Strawberry Topping
- Fresh berries
- Powdered sugar
- Whipped Cream
- Chocolate sauce
- Cinnamon sugar
- Bananas
Frequent 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.
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Photos Used In Previous Posts
with 6 eggs, 4 cups of flour, 4 cups buttermilk – this looks like it would serve more than 8 people. Are ingredient amounts, serving amounts correct?
I haven’t made these yet but I know they will be great. I love your recipes because you make “real food” and I don’t have to buy a weird ingredient that I just use once and then it gets lost in the back of the cabinet, never to be used again. Your recipes are always tasty and fun to make. Thanks so much