Happy Monday! Let’s make pancakes!
Who says pancakes are just for the weekend? I beg to differ. I get that they’re a little more labor-intensive than just grabbing a granola bar in the morning, but here’s where I come in to save the day: Overnight Yeast Pancakes.
With these, you make the pancake batter at night. That means that in the morning, the batter is ready to go. All you have to do is cook it. Like, could it get any simpler?
These pancakes have such an interesting flavor and texture. The yeast flavor comes through in the best of ways and creates lighter-than-air pancakes with a good chewiness. They’re not inherently sweet like a lot of pancakes are, which I actually really like. Don’t get me wrong, I love sweet things for breakfast. But sometimes it’s a little much, ya know?
How to Make Overnight Yeast Pancakes:
The name pretty much says it all (don’t you love when things are eponymous? I know I do.): these pancakes contain yeast and rise in the fridge overnight. And they’re super simple to make!
First, you activate the yeast in some warm milk. Set it aside to do its thing, then sift the dry ingredients into a big bowl. Add the wet ingredients all at once and mix well. All that’s left to do after that is cover the bowl, put it in the fridge, and cook ’em in the morning. Easy peasy!
Overnight Yeast Pancakes
- 1 1/2 cups nondairy milk, such as Silk
- 1 package active dry yeast (2 1/4 tsp.)
- 2 Tbsp. ground flaxseed
- 2 1/2 cups all-purpose flour
- 3 Tbsp. granulated sugar
- 3/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1 pinch ground nutmeg
- 1/4 cup vegan butter, such as Earth Balance melted and cooled
- 2 tsp. vanilla extract
- Heat the nondairy milk until warm, about 105º-110ºF. Sprinkle the yeast over top and whisk until combined, then let sit for 5 minutes.
- Mix the ground flaxseed with 7 Tbsp. of water, then mix well and set aside to let thicken (about 5-7 minutes).
- Meanwhile, sift together the dry ingredients (flour, salt, cinnamon, and nutmeg) into a large bowl. Stir in the sugar.
- Add the melted butter, flax eggs, and vanilla to the yeast mixture. Pour into the dry ingredients and mix gently until there are no lumps.
- Cover the bowl with plastic wrap, then drape a dish towel over the top. Place in the fridge to rest overnight. Make sure the mixture is in a big bowl so it doesn’t overflow! You can also place the bowl on top of a large plate to catch any overflow.
- In the morning, remove the pancake batter from the fridge and let sit at room temperature for 20 minutes.
- Heat a griddle over medium heat and add a small bit of vegan butter or oil to the pan. Working in batches, cook the pancakes (I did 3-4 at a time) until golden brown on both sides.
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