Overnight Yeasted Buttermilk Pancakes Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
18 4-inch pancakes
Ingredients
  • 2 cups buttermilk, warmed to 100 F
  • 1 (¼-ounce) packet instant yeast
  • 2 tablespoons unsalted butter, melted
  • 1¾ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 eggs
  • ½ teaspoon baking soda
  • 1 tablespoon vegetable oil
Directions
  1. Place the buttermilk and yeast in a large bowl. Whisk to combine, then let sit for 10 minutes.
  2. Whisk in the melted butter.
  3. Whisk in the flour, sugar, and salt. Leave some lumps in the batter.
  4. Cover and place in the refrigerator overnight, or for at least 8 hours. It will puff up as it sits.
  5. Preheat a griddle or large skillet over medium heat.
  6. Whisk the eggs and baking soda into the batter. Leave a few lumps in the batter, there's no need to whisk until completely smooth.
  7. Grease the griddle or skillet with a thin layer of vegetable oil.
  8. Use a ¼ cup measuring cup to scoop the batter into rounds on the griddle. Let cook until tall and slightly dry around the edges, about 2 minutes.
  9. Flip and continue cooking until golden brown on the bottom, about 1–2 more minutes.
  10. Repeat with any remaining batter, greasing the griddle or skillet again with each batch.
  11. Serve pancakes with maple syrup for drizzling on top.