Overnight Pancake Recipe

A square image of a plate of 3 pancakes with syrup on them. A bite is cut from the stack and is on a fork showing how fluffy the insides of the pancakes are.

Overnight pancakes are easy to make, and they griddle up nice and tender and fluffy. The overnight rise gives them a more robust flavor than their baking powder-leavened cousins. I think you'll love the ease and the results.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Fridge Time 12

Total Time 12 40

Servings pancakes

Calories 200kcal

Author Jennifer Field

Ingredients

16 oz all-purpose flour 454 grams or about 3 3/4 cups
4 Tablespoons sugar white, brown, or a mixture of the two
2 ½ teaspoons kosher salt if using other than Morton's, weigh out 12 grams
2 teaspoons instant yeast
20 oz whole milk 567 grams or 2 1/2 cups
2 large eggs
4 Tablespoons neutral vegetable oil
2 teaspoon vanilla extract

Instructions

In a large bowl, whisk together the flour, sugar, salt, and yeast.
In a medium bowl or pitcher, whisk the milk, egg, vegetable oil, and vanilla extract together until well combined.
Pour the wet ingredients over the dry ingredients and whisk together until reasonably well-combined--about the count of ten. A few little lumps are just fine.
Cover the bowl and refrigerate overnight.
The next day, pull the batter out and let it sit in a warm place for about an hour or so before making your pancakes. You can use it immediately, because the yeast will wake up, but it's nice to give them a head start.
Preheat your griddle or preferred pancake pan and cook about 3 oz at a time. Cook until very bubbly on top. The edges will appear dry, about 90 seconds-2 minutes. Flip and cook the second side for about 1-1 1/2 minutes or until lightly golden brown on the second side. NOTE: The second sides are always less attractive than the first. I always serve mine first side up!
Keep pancakes in a warm oven (about 200F) until all are cooked, then dig in.

Video

Notes

Small Batch Amounts

Makes about 6 pancakes

8 oz all-purpose flour
2 Tablespoons sugar
1 1/4 teaspoon kosher salt (6 grams)
1 teaspoon instant yeast
10 oz whole milk
1 egg
2 Tablespoons neutral vegetable oil
1 teaspoon vanilla extract

Large Batch Amounts

Makes about 24 pancakes. NOTE you can cook some on one day and the rest the next day.

32 oz all-purpose flour
3.5 oz sugar (8 Tablespoons or 1/2 cup)
5 teaspoons kosher salt (25 grams)
3 teaspoons instant yeast (I know it's not double, but the yeast will continue to multiply. 3 teaspoons/1 Tablespoon is plenty of yeast, I promise)
40 oz whole milk (1134 grams or 5 cups)
4 large eggs
3.4 oz vegetable oil (96 grams or 1/2 cup)
4 teaspoons vanilla extract

Nutrition Information provided is for each pancake without any butter or syrup

Storing

Hold leftovers in the fridge for up to three days. Reheat in the microwave, toaster, or toaster oven. Or start them in the microwave to make sure the centers are warm and then crisp the outsides up a bit in the toaster or toaster oven.

Nutrition