Go Back
–+ servings
A stack of overnight pancakes topped with butter and syrup.
Print Recipe Add to Collection
No ratings yet

Overnight Pancakes Recipe

Overnight pancakes are the fluffiest, most flavorful pancakes you will ever make. Everything is mixed together the night before and cooked in the morning!
Prep Time10 minutes
Cook Time5 minutes
Chilling Time8 hours
Total Time8 hours 15 minutes
Course: Breakfast
Cuisine: American
Keyword: overnight pancakes
Servings: 12 pancakes
Calories: 257kcal
Author: Kasey Schwartz

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.

Video

Notes

You can replace the whole milk and sour cream with 4 cups of buttermilk.

Nutrition

Serving: 1serving | Calories: 257kcal | Carbohydrates: 38g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 380mg | Potassium: 286mg | Fiber: 1g | Sugar: 5g | Vitamin A: 297IU | Vitamin C: 0.2mg | Calcium: 152mg | Iron: 2mg