Overnight Buttermilk Pancakes | The Daily Dish

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Overnight Buttermilk Pancakes

8 Comments | Written on October 19, 2012 at 12:00 am , by

One of my favorite parts of the weekend is a long, leisurely breakfast.  There’s no need to rush, and I can lounge in my pajamas while sipping a warm cup of coffee and indulging in something delicious.

This recipe for Overnight Buttermilk Pancakes is my ideal weekend treat.  Part of the preparation is done the night before, so the morning can be enjoyed without fuss!

Keep reading to find out how you can make breakfast for tomorrow…tonight!  

Make the batter for these pancakes tonight, and you will have breakfast started for tomorrow.  As part of the batter sits overnight, it develops an incredible flavor, similar to sourdough pancakes.  Then in the morning, just add the remaining ingredients as directed.  Serve with your favorite fruit, maple syrup or just a pat of butter!

Overnight Buttermilk Pancakes

2-1/2 cups buttermilk
2-1/2 cups sifted all-purpose flour
3 eggs, beaten
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1 Tablespoon hot tap water
2 Tablespoons packed brown sugar

1.  In a large mixing bowl, stir together the buttermilk and flour.  Cover with plastic wrap and refrigerate overnight.
2.  The next day, beat the eggs in a mixing bowl until light.  Add the salt, baking powder, the soda which has been dissolved in the hot tap water, and the brown sugar.  Combine with the buttermilk-flour mixture and mix well.
3.  Heat an oiled griddle pan until hot, and spoon on pancake batter to desired size of pancakes.  Flip once and serve hot with syrup.


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