Overnight Pancake Recipes

OVERNIGHT PANCAKES

Overnight Pancakes image

The golden, fluffy pancakes are great for Sunday brunch. These are best served with Ruby Breakfast Sauce.

Provided by barefootmommawv

Categories Breakfast

Time 8h10m

Yield 2 1/2 dozen

Number Of Ingredients 10

Ingredients

1 (1/4 ounce) package active dry yeast
1/4 cup warm water (110 to 115 degrees)
4 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons sugar
1 teaspoon salt
6 eggs
1 quart buttermilk
1/4 cup vegetable oil

Steps:

In a small bowl, dissolve yeast in water; let stand for 5 minutes.
Meanwhile, in a large bowl, combine the dry ingredients.
Beat eggs, buttermilk and oil; stir into dry ingredients just until moistened.
Stir in yeast mixture.
Cover and refrigerate for 8 hours or overnight.
To make pancakes, pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Nutrition Facts : Calories 1280.9, Fat 39.3, SaturatedFat 9, Cholesterol 523.3, Sodium 3393.9, Carbohydrate 179.4, Fiber 6, Sugar 23.6, Protein 49.8

OVERNIGHT PANCAKES

Overnight Pancakes image

Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect busy mornings and special occasion breakfasts alike. -Lisa Sammons, Cut Bank, Montana

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 30 pancakes.

Number Of Ingredients 10

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons sugar
1 teaspoon salt
6 large eggs, room temperature
4 cups buttermilk
1/4 cup canola oil

Steps:

Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight., To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., ,

Nutrition Facts : Calories 319 calories, Fat 10g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 862mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

EASY OVERNIGHT PANCAKE CASSEROLE WITH STREUSEL TOPPING

Easy Overnight Pancake Casserole with Streusel Topping image

This easy overnight pancake casserole is a great option for a breakfast on Christmas morning! The pancakes absorb the custardy mixture, resulting in a bread pudding-like consistency. The crunchy streusel topping is a nice contrast. Serve with plenty of warm maple syrup and hot coffee or cold milk.

Provided by NicoleMcmom

Categories Breakfast and Brunch Breakfast Casserole Recipes

Time 9h15m

Yield 12

Number Of Ingredients 13

Ingredients

1 (2 pound) package frozen pancakes (such as De Wafelbakkers®), cut in half
5 large eggs
1 ¼ cups heavy cream
¾ cup milk
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup finely chopped pecans
⅓ cup all-purpose flour
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
¼ cup cold unsalted butter, cubed

Steps:

Lightly butter a 9x13-inch baking dish.
Prepare casserole: Prick each pancake half several times with a fork. Place in the prepared baking dish in 2 to 3 long rows, overlapping in a shingled formation.
Whisk together eggs, heavy cream, milk, vanilla, cinnamon, and salt. Pour over the pancakes. Cover and refrigerate for 8 hours, to overnight.
When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
Prepare topping: Combine pecans, flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and mix with a fork or your fingers until crumbly.
Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.
Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 42.5 g, Cholesterol 129.7 mg, Fat 21.2 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 9.8 g, Sodium 511.6 mg

OVERNIGHT OATMEAL PANCAKES

Overnight Oatmeal Pancakes image

Sugar-free and no-added-fat has never tasted so good! This is a great way to jazz up your morning oatmeal on the weekend (or freeze it and enjoy yummy pancakes everyday!)

Provided by sincka55

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 8h30m

Yield 5

Number Of Ingredients 10

Ingredients

3 cups skim milk
3 tablespoons lemon juice
2 cups rolled oats
3 large eggs
½ cup whole wheat flour
1 ½ teaspoons baking powder
¼ teaspoon vanilla extract, or more to taste
1 pinch ground cinnamon, or more to taste
1 pinch ground cloves, or more to taste
1 pinch salt

Steps:

Stir milk and lemon juice together in a bowl; let sit until milk begins to slightly sour, about 10 minutes. Stir oats into milk mixture; cover and refrigerate, 8 hours to overnight.
Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 39.6 g, Cholesterol 114.5 mg, Fat 5.5 g, Fiber 4.9 g, Protein 14.7 g, SaturatedFat 1.4 g, Sodium 284.2 mg, Sugar 8.1 g