Back to Overnight Yeast Pancakes with Blueberry Syrup

Print Options


Card Sizes

Overnight Yeast Pancakes with Blueberry Syrup Recipe

Overnight Yeast Pancakes with Blueberry Syrup Recipe

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
TOTAL TIME: Prep: 25 min. + chilling Cook: 5 min./batch YIELD:6 servings


  • 1 package (1/4 ounce) Red Star® Platinum Superior Baking 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).

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.