Overnight Buttermilk Pancakes
Overnight Buttermilk Pancakes are the perfect make-ahead breakfast for busy mornings. The batter is prepared the night before, allowing the flavors to develop and creating fluffy, tender pancakes with minimal effort the next day. Simply cook the batter on a griddle in the morning, and you'll have a delicious, crowd-pleasing breakfast ready in no time!
Servings 12 servings
Calories 269kcal
Equipment
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