Overnight Yeast Pancakes!
I love hot pancakes in the morning, but the mixing and pouring and the prepping always keep my making them. What if I told you that you could make delicious pancakes that are crisp on the outside and cakey on the inside and that you could do this all without any mixing in the morning? The answer is yeast pancakes! Instead of using baking soda to make pancakes rise, you can use yeast. Using yeast lets you mix up the batter the night before and let it rise slowly in the fridge. Yeast also gives the pancakes a clean taste and a great texture. You can probably use less yeast than the recipe calls for, you could probably get away with a tsp or so… but the current amount works, but you do get a yeast flavor.
Overnight Yeast Pancakes
From: All Recipes
INGREDIENTS
- 2 1/4 cups all-purpose flour
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 1/4 teaspoons rapid rise yeast
- 1 teaspoon vanilla extract
- 1 1/2 cups warm milk
- 1/4 cup butter, melted
- 1 egg
DIRECTIONS
- In a large bowl combine flour, white sugar, salt, cinnamon and yeast; mix well. Add vanilla, milk, butter, and egg until well blended. Cover and place in refrigerator overnight.
- Heat a lightly oiled griddle or frying pan over medium high heat. Stir the batter with a whisk. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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I’m waiting to try the pancakes tomorrow. I didn’t use the cinnamon for the batter. For 1/2 of the batter, I set aside and added about a teaspoon of baking powder. That baking powder batter, I made four small quick breads in the fry pan. Then, I toasted one to try. They kind of came out something like English Muffins. Your pancake recipe will probably turn out wonderful. Hopefully, good without cinnamon.
Let us know how it works out. The cinnamon can actually be a little overpowering, so it might actually be good that you left it out.
The pancakes came out wonderful. They were a different sort of pancake, so I had to kind of learn how to be able to spread the batter onto the pan, thinly and properly. They were hearty, and delicious. The pancake recipe doesn’t seem as though it’s something for beginners! Well worth the extra effort, because of the actual recipe’s product.
I need suggestions! I have cooked my grandmother’s thin German pancakes for years and they are great. When I attempt thick pancakes like these overnight yeast pancakes (by the way I enjoy the yeast flavor) I seem to never get the center done enough. HOW do you get the center and the outside done together? My family is used to putting the cakes in the microwave for a few seconds to get them cooked through.
Hi Dan,
Try reducing the heat of the pan so that it is more consistant. Also using a cast iron pan help with the heat control. Remember slow and steady wins the race, especially with thicker materials. Good luck!
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I tried these. They were horrible. Way too much yeast, had to through out. I tried eating several times, just too much yeast.
Did not rise very good.
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