Fluffy Overnight Buttermilk Pancakes
User Reviews
4.6
Fluffy Overnight Buttermilk Pancakes
Description
Fluffy Overnight Buttermilk Pancakes use all-purpose or whole wheat flour combined with yeast, baking powder, baking soda, and buttermilk to create a batter that rests overnight in the refrigerator. This rest time allows the yeast to activate and the baking soda and powder to react with the acidic buttermilk, resulting in pancakes that are soft and airy with a slight tang. Eggs add richness, while a neutral oil keeps them moist during cooking. The batter should be gently mixed and not over-stirred after resting to maintain its light texture. Cooking on a hot griddle or skillet completes the pancakes to a golden finish.
The slightly tangy flavor from buttermilk and yeast fermentation pairs well with maple syrup or fruit toppings. This recipe suits those who prefer preparing batter ahead for fresh pancakes in the morning.
Using 100% whole wheat flour will produce darker, somewhat denser pancakes but maintains the fluffy texture. Active dry yeast can be substituted by proofing it in warm water beforehand. If substituting buttermilk, a mixture of sour cream and milk can be used for similar consistency. Expect a slight grayish discoloration in the batter if whole wheat flour is used; this does not affect taste.
Ingredients
- 4 cups all-purpose flour 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 egg lightly beaten, large
- 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
- Use active dry yeast by dissolving it in 1/4 cup warm water until foamy before adding to the batter.
- Whole wheat flour can be used entirely, resulting in denser, darker pancakes with a grayish batter appearance that does not impact flavor.
- For buttermilk substitutes, mix equal parts sour cream and milk for thickness similar to storebought buttermilk.
- Do not overmix batter before cooking to maintain fluffiness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
You'll Also Love
