Slow Rise Pancakes
Discover the art of breakfast perfection with these Slow Rise Pancakes—a recipe that takes classic homemade pancakes to the next level. Featuring a unique overnight batter resting process, these pancakes develop unparalleled flavor and achieve irresistibly soft, fluffy textures that are well worth the wait. Made with wholesome ingredients like tangy Greek yogurt, creamy whole milk, and fragrant vanilla extract, this recipe strikes the ideal balance between richness and lightness. The process is simple: after combining the ingredients and letting the batter ferment overnight, you'll enjoy golden, airy pancakes that cook up beautifully in minutes. Perfect for a leisurely weekend brunch, these pancakes pair wonderfully with a drizzle of maple syrup, fresh fruit, or even a pat of butter. Elevate your morning and savor every bite!
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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
- 1.5 cups Whole milk
- 0.5 cups Greek yogurt (plain, full-fat preferred)
- 2 whole Large eggs
- 3 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract
Instructions
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, combine the milk, Greek yogurt, and eggs. Whisk until smooth and well incorporated.
Add the melted butter and vanilla extract to the wet ingredients, and whisk again until fully combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula or whisk. Be careful not to overmix; the batter should be slightly lumpy.
Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest in the refrigerator overnight (minimum 8 hours). This slow fermentation develops flavors and ensures fluffy pancakes.
When ready to cook, remove the batter from the refrigerator and allow it to come to room temperature for about 20 minutes.
Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Using a 1/4 cup measuring cup, pour the batter onto the skillet, leaving space between each pancake. Cook for about 2-3 minutes on the first side, or until bubbles start to form and the edges look set.
Flip the pancakes carefully with a spatula and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed. Keep cooked pancakes warm in a low-temperature oven (around 200°F) if necessary.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or a dollop of butter. Enjoy!
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 3218 mg | 140% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 48.5 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 668 mg | 51% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1154 mg | 25% | |
*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.
