Overnight Pancake Batter Recipe: A Quick Breakfast for Busy School Mornings (9 Ingredients, 10 Minutes) Breakfast Budget Recipes Brunch Gluten-free Meal Prep Recipes

Back-to-school time is officially on! Not only do parents need to buy school clothes and school supplies, but also plan quick and easy breakfasts and school lunches. If your family loves fresh, fluffy pancakes, but the thought of making the batter in the morning turns your hair gray, then this overnight pancake recipe is for you! You can whip this pancake batter up during the commercial of your favorite TV series the night before and have a less stressful morning! Read about the importance of breakfast.

To make this refrigerator pancake batter you will need just simple pantry and fridge ingredients. Here is what you need to grab to whip the batter up in minutes: flour, instant yeast, baking powder, baking soda, granulated sugar, salt, eggs, buttermilk (check out the health benefits of buttermilk), vegetable oil and optional vanilla extract if you're a vanilla fan.

Because of the yeast, this pancake batter results in fluffy pancakes for breakfast or brunch.. The pancakes cook up in minutes and can be topped with maple syrup, honey, pancake syrup or fruit sauces like this fresh strawberry sauce. Once you try overnight pancakes, you won't go back.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 24 (varies)

Ingredients

• 4 cups flour (or 1:1 gluten-free flour)
• 1 tablespoon instant yeast 
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 tablespoon granulated sugar
• large pinch of salt
• 4 eggs
• 4 cups buttermilk 
• 1/4 cup vegetable oil
• 1/4 - 1/2 teaspoon vanilla extract (optional)

Here's how to make it: 

1. Whisk together the flour, yeast, baking powder, granulated sugar, baking soda and salt in a mixing bowl. 
2. Add the eggs, buttermilk, vegetable oil and vanilla. Whisk to just combine (do not overmix). You could stir in other ingredients before cooking like chocolate chips or berries.
3. Cover the mixing bowl with plastic wrap or a lid and put it into the refrigerator.
4. The next morning, stir the batter and cook the pancakes on a griddle or in a skillet until fluffy, golden and cooked through. The number of pancakes you can make from the batter will depend on the size. Top the pancakes with butter, honey, maple syrup, pancake syrup or fresh fruit sauce.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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