Let me ask, does anyone else have crazy mornings?  Some days it is just chaos until kids are dropped off at school.  I have one yelling “Is it going to be warm or cold today”, another “I can’t find my {fill in the blank}” and another crying because she can’t have cookies for breakfast.  And it keeps going everyone running around and making a lot of noise.  It is a madhouse, I tell you.  I am sure that everyone has days like this, but mine are frequent.

I am typically not a morning person anyway, so breakfast is a difficult meal for me.  I like to send my kids off with a warm and delicious {sometimes even nutritious} breakfast.  But honestly, I just don’t always have my act together first thing.  So TADA!!!!  These pancakes are the answer.

You mix up the pancake batter the night before {only leave out the eggs, you add those just before you are going to cook them} and have it waiting in the refrigerator to be made into heavenly pancakes.  I am not going to lie, these pancakes are amazing!!!  I can’t get enough of them.  I may crave them even.  This is seriously one to try if you have any liking for breakfast food.

There is yeast in them, so when you open the fridge in the morning your batter will look quite a bit different than it did the night before.  It will have thickened as well.  Simply, whisk it a few times and add the add the eggs and it will be perfect pancake batter.

Be sure to check back tomorrow and I will share a delicious Cinnamon Syrup to serve with your Overnight Yeast Pancakes.

*Looking for a way to use up the extra buttermilk? Here are a few suggestions: Buttermilk Rolls, Classic Cornbread, Red Velvet Crepes, Buttermilk Syrup, Blonde Texas Sheet Cake with Caramel Pecan Frosting, Creamy Parmesan Ranch Dip and Dressing and Peppercorn Ranch Dressing.

Overnight Yeast Pancakes

Ingredients:

1 tbsp yeast
2 cups flour
1/3 cup sugar
2 tsp salt
1 1/2  tsp baking powder
2 1/4 cup warm buttermilk
1/3 cup melted butter
1 Tbls. vanilla
2 eggs, beaten

Directions:

Be sure to mix the pancake batter the night before you are wanting to serve.

Add the yeast to warm buttermilk and let sit five minutes.  Meanwhile, in a medium mixing bowl mix together all the dry ingredients, except the yeast.  Stir in the buttermilk/yeast mixture, melted butter, and vanilla.

Cover the batter with plastic wrap and place in the refrigerator overnight.

The next morning heat a griddle or skillet over medium heat.  Mix the eggs into the batter.  The batter will have raised and thickened overnight.  Use a whisk and mix until smooth.

Spoon batter into and cook until edges are dry and bubbles pop in the middle.  Flip over and cook just until the other side is golden.  {The more batter, the larger your pancake.}