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Overnight Pancakes

Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect busy mornings and special occasion breakfasts alike. —Lisa Sammons, Cut Bank, Montana
  • Total Time
    Prep: 10 min. + chilling Cook: 10 min.
  • Makes
    30 pancakes

Ingredients

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

Directions

  • Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight.
  • To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Editor's Note
Warmed buttermilk will appear curdled.
Nutrition Facts
3 pancakes: 319 calories, 10g fat (2g saturated fat), 116mg cholesterol, 862mg sodium, 44g carbohydrate (6g sugars, 2g fiber), 12g protein.

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Reviews

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Average Rating:
  • Margaret
    May 26, 2018

    Looks like it might be good

  • honey25
    May 8, 2018

    Very good and convenient recipe. I added a little more sugar. We really liked that they were light and fluffy.

  • CollieLover1
    Feb 17, 2015

    No one liked this recipe. I make a mean buttermilk pancake with flavor. This had no flavor at all. I gave the pancakes to thei pigs-they're not fussy, at least they didn't go to waste. I should have known it wouldn't be that good with SIX eggs.

  • Rgrime
    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!

  • Monarchsmomma
    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!

  • Rose67
    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

  • patches08
    Oct 24, 2008

    Hello, T. Drake It's not best to keep food with raw eggs in it over 24 hours in the frig.

  • troveta
    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

  • Janice Gillette
    Aug 25, 2008

    These turned out so delicious, my visiting daughter took the recipe home with her - outstanding! Jan G., Tacoma