Overnight Pancake
Start your mornings with the ultimate breakfast indulgence: Overnight Pancakes! This recipe combines the convenience of preparation ahead of time with the unbeatable fluffiness of homemade pancakes. By letting the batter rest overnight, the flavors deepen while the texture develops into a perfectly thick and airy consistency. Made with tangy buttermilk, a hint of vanilla, and a touch of melted butter, these pancakes strike the perfect balance between richness and lightness. With just 10 minutes of prep the night before, you can wake up to a quick, delicious breakfast that’s ready in minutes. Serve hot and golden brown, topped with maple syrup, fresh fruit, or whipped cream for a decadent morning treat. Perfect for busy weekdays or leisurely weekends, this overnight pancake recipe is a game changer for pancake lovers everywhere!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 cups Buttermilk
- 1 teaspoon Vanilla extract
- 4 tablespoons Unsalted butter, melted and slightly cooled
- 2 whole Large eggs
- 1 as needed Oil or butter for greasing the pan
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, whisk the buttermilk, vanilla extract, melted butter, and eggs until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing; some small lumps in the batter are fine.
Cover the bowl with plastic wrap or transfer the batter to an airtight container. Refrigerate the batter overnight, or for at least 8 hours. This resting time allows the flavors to develop and the batter to thicken slightly.
The next morning, remove the batter from the fridge and give it a gentle stir. If it seems too thick, add a tablespoon or two of buttermilk to slightly loosen it.
Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes until golden brown underneath.
Repeat with the remaining batter, greasing the pan as necessary between batches.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or butter.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 3549 mg | 154% | |
| Total Carbohydrate | 236.6 g | 86% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 49.9 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 662 mg | 51% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
