Overnight Buttermilk Pancakes

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These overnight buttermilk pancakes would be an excellent addiotion to a Easter or spring brunch menu. All the work is done ahead of time. All you have to do in the morning is cook those pancakes on the griddle!

Anytime I can make entertaining easier but still tasty is a win in my book. These pancakes are fluffy and sure to become a family favorite. One ingredient in these pancakes that you don’t usually see is yeast.

bite of stack of overnight buttermilk pancakes on fork

Now here is the beauty of including the yeast. It ferments the sugars in the batter, producing carbon dioxide gas bubbles that cause the batter to expand and rise. Hence, the fluffy factor with this version.

The yeast also helps develop a subtle depth of flavor to the pancakes. I think you will find the unique flavor and texture well worth the extra effort to mix up the night before you head to bed.

  • ALL-PURPOSE FLOUR
  • INSTANT YEAST
  • BAKING POWDER
  • SUGAR
  • BAKING SODA
  • SALT
  • LARGE EGGS
  • BUTTERMILK
  • CANOLA OIL

To start, you will need a large bowl with room for the batter to bubble up a couple inches as it sits overnight. I use my vintage Tupperware Thatsa larbe mixing bowl with lid. To the bowl, add the flour, yeast, baking powder, sugar, baking soda and salt. Whisk the dry ingredients all together.

Next, add in the wet ingredients – eggs, buttermilk and oil. Whisk again until you have it evenly combined. It’s important not to overmix the batter. Just mix it until no dry white streaks remain to the batter.

Now, cover the bowl and put it in you refrigerator for at least 8 hours or as long as 24 hours). When ready to make the pancakes, uncover the bowl and give the batter a quick stir. All you need is once or twice with a spoon or spatula. Again you don’t wat to overmix the batter.

Cook the pancakes like you would any other pancakes on a hot griddle or skillet, flipping when the underside of the pancake is golden brown. These pancakes can be a fun and delicious twist on a classic breakfast favorite. I find these fluffy pancakes perfect for special occasions or a good old lazy weekend morning.

Can I use regular milk instead of buttermilk in the pancake recipe?
Buttermilk is best for tangy flavor and tenderizing pancakes, but you can use regular milk instead if necessary. To make buttermilk substitutions, add lemon juice or vinegar to milk and let it sit for 5-10 minutes. This will give it a similar taste and texture.

Can I freeze leftover pancakes?
Absolutely! Cooked pancakes freeze well and make for a convenient breakfast option. Once the pancakes have cooled completely, place them in a single layer on a baking sheet in the freezer and freeze until solid.

Put frozen pancakes in a bag or container, with parchment or wax paper between each one to stop them from sticking. To reheat, simply microwave the frozen pancakes for 20-30 seconds or toast them in a toaster oven until heated through.

Do I need to let the batter come to room temperature before cooking the pancakes?
Letting the batter come to room temperature before cooking the pancakes is not necessary. In fact, keeping the batter cold helps prevent the pancakes from spreading too much on the griddle and results in fluffier pancakes. Simply give the chilled batter a quick stir before portioning it out onto the hot griddle.

Can I add mix-ins like chocolate chips or blueberries to the pancake batter?
Yes! Feel free to customize your overnight buttermilk pancakes with your favorite mix-ins. Chocolate chips, blueberries, diced bananas, or chopped nuts are all delicious options. Simply fold them into the batter just before cooking the pancakes on the griddle.

bite of stack of overnight buttermilk pancakes on fork

Overnight Buttermilk Pancakes

Real Mom Kitchen

3 from 2 votes
Print Recipe Pin Recipe
Prep Time 8 hours 15 minutes
Cook Time 20 minutes
Total Time 8 hours 35 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 269 kcal

Ingredients
  

  • 4 cups flour
  • 1 Tbsp instant yeast
  • 1 Tbsp baking powder
  • 1 Tbsp granulated sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 4 large eggs lightly beaten
  • 4 cups buttermilk
  • ¼ cup canola oil

Instructions
 

  • In a large bowl (with room for the batter to bubble up a couple inches), whisk flour, yeast, baking powder, sugar, baking soda and salt together.
  • Next, add in the eggs, buttermilk and oil. Whisk together until evenly combined (don’t overmix, just mix until no dry streaks remain).
  • Cover the bowl and refrigerate for at least 8 hours (or up to 24 hours).
  • When ready to make the pancakes, uncover the bowl and give the batter a quick stir (just once or twice with a spoon or spatula; don’t overmix).
  • Cook the pancakes on a hot griddle or skillet and serve. Makes about 24 (4 inch) pancakes.

Notes

f you only have active dry yeast, use the same amount and dissolve in 1/4 cup warm water. Let the mixture stand for about five minutes until it is foamy/bubbly. Add it to the pancake batter with the other wet ingredients. 

Nutrition

Serving: 1 serving | Calories: 269kcal | Carbohydrates: 37g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 63mg | Sodium: 588mg | Potassium: 176mg | Fiber: 1g | Sugar: 5g | Vitamin A: 211IU | Vitamin C: 0.001mg | Calcium: 165mg | Iron: 2mg
Keyword overnight pancakes, pancakes, yeasted pancakes
Tried this recipe?Let us know how it was!

This recipe is adapted from Mel’s Kitchen Cafe.

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