Fluffy Overnight Buttermilk Pancakes
Ingredients
- 4 cups (568 g) all-purpose or whole wheat flour
- 1 tablespoon instant yeast, see note for active dry yeast
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 large eggs, lightly beaten
- 4 cups buttermilk (see note)
- ¼ cup neutral-flavored oil, like vegetable, canola, avocado, etc
Instructions
- In a large bowl (with room for the batter to bubble up a couple inches), whisk together the flour, yeast, baking powder, sugar, baking soda and salt.
- Add the eggs, buttermilk and oil. Mix until evenly combined (don't overmix, just mix until no dry streaks remain).
- Cover the bowl and refrigerate for at least 8 hours (or up to 24 hours).
- When ready to make the pancakes, uncover the bowl and give the batter a quick stir (just once or twice with a spoon or spatula; don't stir vigorously or overmix). Cook the pancakes on a hot griddle or skillet and serve.
Notes
Yeast: if you only have active dry yeast, use the same amount and dissolve in 1/4 cup warm water. Let the mixture stand for about five minutes until it is foamy/bubbly. Add it to the pancake batter with the other wet ingredients.
Flour: I almost always make these pancakes with 100% whole wheat flour (but they are divine and almost dessert-like with all white flour); I use white wheat as opposed to red wheat (I grind hard white wheat berries in my wheat grinder - you can read more about the differences here). Hard red wheat will work as well although the pancakes will probably be darker in color and maybe slightly more dense.
Don't Be Alarmed: if you've used whole wheat flour and the batter has a slight gray tinge on top when you uncover the bowl the next morning. It is the wheat flour reacting with the baking soda and buttermilk. Just give the batter a quick stir; it won't affect taste or texture.
Buttermilk Substitutions: I almost always have storebought buttermilk on hand, and I haven't tried any substitutions for this recipe; however, if doing so, my go-to buttermilk substitution these days is equal parts sour cream and milk whisked together (gives a thicker consistency similar to buttermilk), and I think that would work well in this recipe. Another popular buttermilk sub is mixing milk and lemon juice together. That works well in a lot of recipes, but because the consistency is so much thinner than storebought buttermilk, it will definitely make for a thinner batter and I'm not sure if the pancakes will be quite as fluffy (might try adding a touch more flour to compensate?).