Pancakes need to be fluffy. That’s just a given; a culinary rule that’s as unquestionable as gravity. And there are a lot of ways to ensure your pancakes are the most pillowy in the land, but these Overnight Pancakes take it to another level! By letting the batter relax in the fridge overnight, the pancakes are almost guaranteed to be the fluffiest around, ready for a pat of butter or a drizzle of syrup. Overnight Pancakes are the easiest way to get restaurant quality flapjacks on the table and to your tastebuds… which are sure to appreciate the effort!
Ingredients
- 1 (0.25-ounce) package active dry yeast
- 1/4 cup warm water, about 110-115 degrees F
- 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
Step 1 –Dissolve the yeast in the warm water and allow it to stand until foamy, about 5 minutes.
Step 2 –In a separate bowl, combine the flour, the baking powder, the baking soda, the sugar, and the salt.
Step 3 –Whisk the eggs, the buttermilk, and the oil together.
Step 4 –Add the egg mixture to the flour mixture and stir until just moistened.
Step 5 –Stir in the yeast mixture.
Step 6 –Cover and refrigerate the batter for at least 8 hours and up to overnight.
Step 7 –Lightly grease a griddle and preheat it over medium heat.
Step 8 –Pour the batter, 1/4 cup at a time, onto the hot griddle, cooking the pancakes until the bubbles on top begin to pop and the bottoms are golden brown, about 3 minutes.
Step 9 –Flip and cook until the second side of each pancake is golden brown, about 2 minutes.
Step 10 –Serve hot.
