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My overnight pancakes made with yeast are the fluffiest, most flavorful pancakes you will ever make. Everything is combined the night before and cooked in the morning for a quick breakfast!
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Pin RecipeMy Kids Beg For These Overnight Pancakes
I absolutely love breakfasts that you can make the night before because, honestly, who has time to make a full home-cooked meal every morning? Whether it’s Overnight Breakfast Casserole, Overnight Oats, or Overnight Cinnamon Rolls, I am the queen of the make ahead breakfast! With this overnight pancake recipe, you can wake up, pull out your pre-made batter and have breakfast ready in minutes!
Yeast gives these pancakes a rich, deep flavor since it sits overnight in the batter, growing and expanding. It helps make the batter very fluffy and sweet with a subtle, addictive tangy taste. These easy pancakes are a true morning treat that the whole family will be excited to eat!
Why You’ll Love Overnight Pancakes
- Fluffy, Diner-Style Texture – The yeast works overnight to create tall, airy pancakes with a tender crumb.
- Deep, Rich Flavor – Slow fermentation adds a subtle tang and complexity you can’t get from regular pancakes.
- Perfect for Busy Days – Ideal for weekends, holidays, or brunch with guests when you want an impressive breakfast without the morning rush.
Ingredients for Overnight Pancakes
- 4 cups flour
- 1 tablespoon instant dry yeast – Make sure to use instant dry yeast (not active dry or fresh yeast). Instant dry works best in this overnight recipe.
- 1 1/2 tablespoons sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 3/4 teaspoons salt
- 4 eggs
- 3 cups whole milk
- 1 cup sour cream
- 2 teaspoon vanilla
- 1/4 cup vegetable oil
Step by Step Instructions
1. Whisk the dry ingredients
Whisk the flour, yeast, sugar, baking powder, baking soda, and salt in a large bowl.
2. Add the Wet Ingredients
Add the eggs, milk, sour cream, vanilla, and vegetable oil to the bowl. Whisk just until the batter is smooth and thick.
3. Chill
Cover the bowl, and place the batter in the fridge to chill for at least eight hours or up to 24 hours.
4. Prepare
Add a little butter or oil to a large skillet, and heat the pan and oil over medium heat.
5. Cook
Scoop ½ cup of the pancake batter into the hot pan. Cook for about three minutes. Then, flip the pancake, and cook for two more minutes. The pancake will be golden brown on each side.
6. Repeat
Oil the pan again as needed, and repeat the process using all the batter.
7. Serve
Serve the pancakes while warm with some pancake syrup, chopped fruit, or whipped cream. Enjoy!
Kasey’s Kitchen Tip
After you cook your pancakes, keep them warm in the oven at 200 degrees Fahrenheit. I like to make a pancake and put it on a baking sheet to keep it in the oven while I cook the remaining batter. Then, I can put a whole stack of warm pancakes on the table for my family to enjoy all at once!
How to Store + Reheat
- Store leftovers in an airtight container in the fridge for three to four days. After about 4 days, they will start to get a little tough and not have the same soft texture.
- Reheat the pancakes in the microwave for just a few seconds. You can also reheat them in a low-temperature oven, which will freshen them up wonderfully.
FAQs
Yes, the yeast fermentation gives them a subtle tang and richer flavor.
It’s best to add fresh fruit or chocolate chips to your pancake batter in the morning right before cooking, so they stay fresh and evenly distributed.
A few extra hours is fine, but more than 24 hours can affect texture and flavor. It is best to use the overnight pancake batter within a day of making it.
Make it a Meal
These overnight pancakes are incredible on their own, but you can never go wrong with toppings! Some of my favorites include maple syrup, fresh fruit like strawberries or blueberries, chocolate chips, and whipped cream.
Then, pair them with additional sides to satisfy a crowd. Tasty options include fruit salad, oven bacon, and scrambled eggs.
From My Family to Yours
This recipe is one that I have made dozens of times, and I am always impressed with the rich, exciting flavor of the pancakes. I know that they will quickly become one of your family’s favorite breakfast ideas, too!
💬 If you try it, leave a comment below or tag me @kasey_allthingsmamma on Instagram. I’d love to see how it turns out in your kitchen!
Overnight Pancakes Recipe
Equipment
- 1 Large bowl
- 1 Skillet
Ingredients
- 4 cups all-purpose flour
- 1 Tablespoon instant dry yeast
- 1 ½ Tablespoons sugar
- 1 Tablespoon baking powder
- 2 teaspoons baking soda
- ¾ teaspoons salt
- 4 eggs, whisked
- 3 cups whole milk
- 1 cup sour cream
- 2 teaspoons vanilla extract
- ¼ cup vegetable oil
Instructions
- Add the flour, yeast, sugar, baking powder, baking soda and salt to a large mixing bowl. You want to be sure to use a large bowl as the batter will expand overnight as it sits. Whisk the dry ingredients together.4 cups all-purpose flour, 1 Tablespoon instant dry yeast, 1 ½ Tablespoons sugar, 1 Tablespoon baking powder, 2 teaspoons baking soda, ¾ teaspoons salt
- Add the eggs, milk, sour cream, vanilla and vegetable oil to the bowl and whisk into a smooth batter. Stop mixing once the ingredients are blended together, you don’t want to overmix!4 eggs, whisked, 3 cups whole milk, 1 cup sour cream, 2 teaspoons vanilla extract
- Cover the bowl with plastic wrap then place it in the fridge to sit for at least 8 hours or up to 24 hours.
- Remove the bowl from the fridge, uncover, and stir the batter once or twice just to deflate it a little bit (do not mix too hard or too much—two quick stirs is all you need!).
- Heat a large skillet over medium heat and add a little butter, oil or baking spray to grease the skillet well.¼ cup vegetable oil
- Scoop ½ cup of the pancake batter into the hot skillet and cook the pancakes for about 3 minutes on one side. The pancake batter will have air bubbles in the middle and the edges will start to look dry when the pancake is ready to flip. Flip the pancake and cook for another 2 minutes. Remove the pancake from the pan and repeat with the rest of the batter.
- Enjoy the pancakes while they are warm with syrup, butter, fruit, or whipped cream as a topping.
