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Overnight Pancakes Recipe
Overnight Pancakes Recipe photo by Taste of Home

Overnight Pancakes Recipe

Publisher Photo
Lisa Sammons of Cut Bank, Montana keeps a big batch of this pancake batter in the fridge to ease the morning rush. "The golden, fluffy pancakes are great for Sunday brunch," she shares. "And during the week, they get our two kids off to a good start before school."
TOTAL TIME: Prep: 10 min. + chilling Cook: 10 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + chilling Cook: 10 min.
MAKES: 10 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 6 eggs
  • 4 cups buttermilk
  • 1/4 cup canola oil

Nutritional Facts

1 serving (3 each) equals 319 calories, 10 g fat (2 g saturated fat), 131 mg cholesterol, 870 mg sodium, 44 g carbohydrate, 1 g fiber, 12 g protein.

Directions

  1. In a small bowl, dissolve yeast in water; let stand for 5 minutes. Meanwhile, in a large bowl, combine the dry ingredients. Whisk the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight.
  2. To make pancakes, pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: about 2-1/2 dozen.
Originally published as Overnight Pancakes in Quick Cooking January/February 1999, p12

Nutritional Facts

1 serving (3 each) equals 319 calories, 10 g fat (2 g saturated fat), 131 mg cholesterol, 870 mg sodium, 44 g carbohydrate, 1 g fiber, 12 g protein.

Reviews for Overnight Pancakes

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 17, 2012

"I loved the ease of these pancakes. It makes the morning go faster to already have the pancake batter made. I used regular milk in place of the buttermilk since I didn't have any on hand. I also replaced the oil with applesauce for health reasons and added some maple flavor to them. They were very good and they made a TON! For our family of 4 children I am estimating that we have enough pancakes for 3 days! Seriously! That's my kind of recipe!"

MY REVIEW
Reviewed Apr. 14, 2010

"I love this recipe! It is perfect for early morning breakfast. It does make a lot but the recipe can be easily halved. Thanks for sharing!"

MY REVIEW
Reviewed Sep. 24, 2009

"Re:Overnight pancakes Cook all pancakes,let cool.Wrap cool pancakes in single serving portions,in plastic wrap,bag,then freeze.When needed place in microwave 1.30 to 2 Min.

onimic67"

MY REVIEW
Reviewed Oct. 24, 2008

"Hello, T. Drake

It's not best to keep food with raw eggs in it over 24 hours in the frig."

MY REVIEW
Reviewed Sep. 13, 2008

"Will the batter keep in the fridge more than one night? I'd be interested in making the recipe but it makes so much.

T. Drake"

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