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!

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 2

In a separate medium-sized bowl, whisk the buttermilk, vanilla extract, melted butter, and eggs until smooth.

Step 3

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing; some small lumps in the batter are fine.

Step 4

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.

Step 5

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.

Step 6

Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.

Step 7

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.

Step 8

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.

Step 9

Repeat with the remaining batter, greasing the pan as necessary between batches.

Step 10

Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or butter.

Nutrition Facts

Serving size	940.2 grams (940.2g)

Amount per serving	% Daily Value*
Calories	1956

Total Fat 88.60g	114%
Saturated Fat 43.80g	219%
Polyunsaturated Fat 1.00g
Cholesterol 550mg	183%
Sodium 3549mg	154%
Total Carbohydrate 236.60g	86%
Dietary Fiber 6.50g	23%
Total Sugars 49.90g
Protein 52.90g	106%

Vitamin D 334IU	1669%
Calcium 662mg	51%
Iron 13mg	74%
Potassium 1075mg	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.

Source of Calories

Fat: 40.8%

Protein: 10.8%

Carbs: 48.4%