Easy Overnight Yeast Pancakes
Bring out the fluffier side of homemade pancakes with this yeasted pancake recipe. It is the easiest yeast recipe you'll ever make as you simply mix the batter, let it sit overnight to rise and help develop its flavor and then cook off in the morning. These fluffy pancakes are perfect for a busy morning!
Ingredients
- 1½cups (360 g) whole milkwarmed to 105°F
- 1packet (2¼ teaspoons or 7 g) Fleischmann's® RapidRise® Instant Yeast
- 2½cups (365 g) all-purpose flour
- 6tablespoons (92 g) sugar
- ¾teaspoons (6 g) kosher salt
- 2large eggs (104g)
- 1tablespoon (12 g) vanilla extract
- ¼ cup (59 g) unsalted buttermelted and allowed to cool slightly
- Cooking spray or butter to grease the pan
Instructions
For the batter:
- In a small bowl combine the milk and yeast. Allow to rest for 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar and salt until evenly combined.
- Add the melted butter, eggs, vanilla and milk and yeast mixture into flour mixture and mix on low speed until everything is fully incorporated and there are no lumps.
- Cover the bowl in plastic wrap and a clean dish towel and allow to rest in the refrigerator overnight (or at least 8 hours).
For cooking the pancakes:
- When ready to cook, spray a nonstick pan with cooking spray, or brush with butter, and place over medium heat.
- Scoop ¼ cup of the batter into the pan and cook for 6 minutes, flipping the pancake over halfway through.
- Cook remaining batter as noted above until no batter remains. Enjoy!