Fluffy Overnight Buttermilk Pancakes
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4.6
1,101 reviews
Excellent
Fluffy Overnight Buttermilk Pancakes
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 4 cups all-purpose or whole wheat flour
- 1 tablespoon instant yeast see note for active dry yeast
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 large eggs lightly beaten
- 4 cups buttermilk (see note)
- ¼ cup neutral-flavored oil like vegetable, canola, avocado, etc
Instructions
- In a large bowl (with room for the batter to bubble up a couple inches), whisk together the flour, yeast, baking powder, sugar, baking soda and salt.
- Add the eggs, buttermilk and oil. Mix until evenly combined (don't overmix, just mix until no dry streaks remain).
- Cover the bowl and refrigerate for at least 8 hours (or up to 24 hours).
- When ready to make the pancakes, uncover the bowl and give the batter a quick stir (just once or twice with a spoon or spatula; don't stir vigorously or overmix). Cook the pancakes on a hot griddle or skillet and serve.
Notes
- Yeast: if you only have active dry yeast, use the same amount and dissolve in 1/4 cup warm water. Let the mixture stand for about five minutes until it is foamy/bubbly. Add it to the pancake batter with the other wet ingredients.
- Flour: I almost always make these pancakes with 100% whole wheat flour (but they are divine and almost dessert-like with all white flour); I use white wheat as opposed to red wheat (I grind hard white wheat berries in my wheat grinder - you can read more about the differences here). Hard red wheat will work as well although the pancakes will probably be darker in color and maybe slightly more dense.
- Don't Be Alarmed: if you've used whole wheat flour and the batter has a slight gray tinge on top when you uncover the bowl the next morning. It is the wheat flour reacting with the baking soda and buttermilk. Just give the batter a quick stir; it won't affect taste or texture.
- Buttermilk Substitutions: I almost always have storebought buttermilk on hand, and I haven't tried any substitutions for this recipe; however, if doing so, my go-to buttermilk substitution these days is equal parts sour cream and milk whisked together (gives a thicker consistency similar to buttermilk), and I think that would work well in this recipe. Another popular buttermilk sub is mixing milk and lemon juice together. That works well in a lot of recipes, but because the consistency is so much thinner than storebought buttermilk, it will definitely make for a thinner batter and I'm not sure if the pancakes will be quite as fluffy (might try adding a touch more flour to compensate?).
Nutrition Information
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Serving
1 Pancake
Calories
134kcal
(7%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
32mg
(11%)
Sodium
294mg
(12%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 24(3-inch) pancakes
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Pancake | |
| Calories | 134kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 294mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
1,101 reviews
Excellent
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