Overnight Pancakes
Yield: 24 small pancakes
  • 1.5 cups warm whole milk (about 105°F)
  • 1 (.25-ounce) package active dry yeast (2.25 tsp)
  • 2.5 cups all-purpose flour
  • 3 tbsp sugar
  • ¾ tsp salt
  • ¼ tsp ground cinnamon
  • pinch of freshly grated nutmeg
  • ¼ cup (1/2 stick) unsalted butter, melted and cooled
  • 2 large eggs, beaten
  • 2 tsp pure vanilla extract
  • butter or oil, for the pan
  1. In a small bowl, whisk together the warm milk and yeast. Let stand for 5 minutes.
  2. Meanwhile, in a large bowl, whisk together the flour, sugar, salt, cinnamon and nutmeg.
  3. Add the melted butter, eggs and vanilla to the milk and yeast mixture and whisk to combine. Pour the yeast mixture, all at once, into the dry ingredients. Stir until no lumps remain. Cover the bowl with plastic wrap and drape a clean kitchen towel over the covered bowl. Put the bowl on top of a plate in the refrigerator (in case the dough overflows) and let the pancake batter rest overnight.
  4. When ready to make the pancakes, remove the batter from the fridge and let it sit at room temperature for 20 minutes.
  5. Put a rack in the center of the oven, put a heat-proof plate on the rack, and preheat the oven to 150°F.
  6. In a griddle or nonstick saute pan set over medium heat, melt 1 tbsp butter. Working in batches, spoon the batter onto the griddle. For small pancakes, use about 2 tbsp per pancake, and for larger pancakes, about ¼ cup. Cook until golden brown on the bottom, about 4 minutes. Carefully flip and cook the second side until golden brown, about 4 minutes. Repeat with the remaining batter. Transfer the cooked pancakes to the plate in the warm oven, cover with a clean kitchen towel, and keep warm until ready to serve.
reprinted with permission from Homemade Decadence
Recipe by Cake Over Steak at https://cakeoversteak.com/overnight-pancakes-with-the-ultimate-pancake-syrup/