Overnight Yeast Pancakes with Blueberry Syrup Recipe

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

Read Reviews
3.5 3 3
Publisher Photo
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. —Katie Wollgast, Florissant, Missouri
Featured In: 12 Days of Pancakes
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 5 min./batch
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 5 min./batch

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

Nutritional Facts

3 pancakes with about 2 tablespoons syrup: 339 calories, 8g fat (1g saturated fat), 73mg cholesterol, 747mg sodium, 60g carbohydrate (26g sugars, 4g fiber), 10g protein.

  • 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
  1. In a small bowl, dissolve yeast in buttermilk; let stand for 5 minutes.
  2. 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.
  3. 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.
  4. 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).
Originally published as Overnight Yeast Pancakes with Blueberry Syrup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p26

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Reviews forOvernight Yeast Pancakes with Blueberry Syrup

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Peggie0203 User ID: 2074993 219652
Reviewed Feb. 3, 2015

"Yeast pancakes are new to me. It's almost like eating fresh bread for breakfast.

I like that they are fast and foolproof for non morning people like me. I put the berries, sugar and water for the syrup together in a bowl in the fridge, and the cornstarch and sugar in a bowl by the stove so no measuring was required in the morning.
It doesn't say to in the recipe, but I did stir the pancake batter in the morning before cooking the pancakes.
This recipe will be nice for overnight guests."

MY REVIEW
newgrandma User ID: 1077052 108869
Reviewed Oct. 28, 2014

"not a review, but a question: when a recipe calls for maple syrup, does it need to be the real thing, or can you use the imitation pancake syrup?"

MY REVIEW
TheDix User ID: 607421 190138
Reviewed Dec. 25, 2013

"Delicious! Light texture and the sauce was quite good."

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