How to Make Tangy Overnight Yeast Pancakes: Make Ahead Recipe

Stack of Overnight Yeast Pancakes

These overnight yeast pancakes are perfect to make ahead for a delicious breakfast without all the fuss of preparation. This recipe for these fluffy yeast pancakes has a light tangy flavor for a wonderful change of pace from other pancakes with baking powder or baking soda. In this post, I’ll show you how to make these overnight pancakes along with some helpful tips so they come out just right.

Why Try This Recipe Overnight Yeast Raised Pancakes

Making this pancake recipe can save you time in the morning just by walking to your refrigerator for the prepared batter. Having a make ahead batter that is ready to pour and start frying is convenient, especially if you don’t want to have a pile of extra things to wash in the morning as well like you do to make them fresh.

You can refrigerate this pancake batter for about three to four days.

This pancake recipe makes a lot of pancakes. If you have company during the holidays, these pancakes come in handy to serve for your visiting out-of-town family members or guests.

These overnight yeast pancakes also are worth trying due to their delightfully different flavor from other pancakes to give your taste buds a unique treat.

Top pancakes with maple syrup, fresh fruit topping, applesauce or even your favorite jam for a sweet version to the option of a savory filling.

Tips for the Best Pancakes

The container size can’t be any smaller than a 2-quart because the yeast will make the pancakes grow. You don’t want them to lift the lid and start growing outside of the casserole dish.

If you don’t have any instant nonfat dry milk powder in your pantry, you can substitute two cups of warm milk instead of the 3/4 cup of powdered milk and replace the 2 ½ cups of warm water with ½ cups of warm water.

Proof the yeast to make sure it is still good or the water wasn’t too hot or cold to make the pancakes will grow.

I hope that you’ll want to try something different when you’re next in the mood for pancakes. Please share my recipe for overnight yeast pancakes with your family and friends and do come back to my blog for more.

Overnight Yeast Pancakes

1 tablespoon of dry yeast
2 ½ cups of warm water (not hot)
1 tablespoon of sugar
3/4 cup of powdered milk
1/3 cup of canola oil + 3 tablespoons for frying
2 large eggs
1 tablespoon of vanilla
3 cups of sifted flour

  1. Dissolve the yeast in the warm water with the sugar. Let it rest to proof for about five minutes to give the yeast time to feed off of the sugar. The water will have a bit of foam.
  2. Add the remaining ingredients and beat with your electric mixer until the batter is smooth.
  3. Place in a 2-quart-covered container or casserole dish and refrigerate at least eight hours or overnight.
  4. The next morning, mix the batter with a whisk or fork before measuring out by tablespoonfuls or small measuring cup to desired size.
  5. Heat the three tablespoons of oil first before frying.
  6. Top with your favorite toppings, maple syrup or fruit sauce.
  7. ENJOY!

My Other Pancake Recipes You Need to Taste

Banana Cinnamon Protein Pancakes

Oatmeal Buttermilk Pancakes

Cinnamon Pancakes

Potato Pancakes

Lemon Pancakes with Homemade Mango Sauce

Buttermilk Pancakes

Overnight Yeast Pancakes
My overnight yeast pancakes are fluffy, a bit tangy and perfect to make ahead for a delicious breakfast without all the fuss of preparation.
Course: Breakfast
Cuisine: American
Keyword: overnight pancakes, overnight yeast pancakes, yeast pancakes, yeast pancakes recipe
Author: Mary Balandiat
Ingredients
  • 1 tablespoon of dry yeast
  • 2 ½ cups of warm water not hot
  • 1 tablespoon of sugar
  • 3/4 cup of powdered milk
  • 1/3 cup of canola oil + 3 tablespoons for frying
  • 2 large eggs
  • 1 tablespoon of vanilla
  • 3 cups of sifted flour
Instructions
  1. Dissolve the yeast in the warm water with the sugar. Let it rest to proof for about five minutes to give the yeast time to feed off of the sugar. The water will have a bit of foam.
  2. Add the remaining ingredients and beat with your electric mixer until the batter is smooth.
  3. Place in a 2-quart-covered container or casserole dish and refrigerate at least eight hours or overnight.
  4. The next morning, mix the batter with a whisk or fork before measuring out by tablespoonfuls or small measuring cup to desired size.
  5. Heat the three tablespoons of oil first before frying.
  6. Top with your favorite toppings, maple syrup or fruit sauce.
  7. ENJOY!
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