Overnight Yeast Pancakes with Blueberry Syrup Recipe

Overnight Yeast Pancakes with Blueberry Syrup Recipe photo by Taste of Home

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Nothing says "good morning" like these fluffy pancakes topped with a fruity homemade syrup. When I don't have the time to make the syrup, I'll sprinkle a few blueberries over the batter when I spoon it onto the griddle.

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Overnight Yeast Pancakes with Blueberry Syrup Recipe

Prep: 25 min. + chilling Cook: 5 min./batch

Yield: 6 Servings

25 5 30

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm buttermilk (110° to 115°)
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 tablespoons canola oil
1 teaspoon vanilla extract
SYRUP:
1 cup fresh or frozen unsweetened blueberries
1/2 cup water
1/4 cup maple syrup
2 tablespoons sugar
2 teaspoons cornstarch
1/8 teaspoon salt

Directions

In a small bowl, dissolve yeast in buttermilk; let stand for 5 minutes.
Meanwhile, in a large bowl, combine the flours, sugar, baking powder, baking soda and salt. Whisk the eggs, oil and vanilla; stir into dry ingredients just until moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight.
To make pancakes, pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Meanwhile, in a small saucepan, combine the blueberries, water, syrup, sugar, cornstarch and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries pop. Yield: 18 pancakes (1 cup syrup).

Nutritional Facts 3 pancakes with about 2 tablespoons syrup equals 339 calories, 8 g fat (1 g saturated fat), 73 mg cholesterol, 747 mg sodium, 60 g carbohydrate, 4 g fiber, 10 g protein.

Originally published as Overnight Yeast Pancakes with Blueberry Syrup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p26