Gather Your Ingredients You'll need: – 2 cups all-purpose flour – 1 ½ cups warm milk – 2 tablespoons sugar
– 1 teaspoon instant yeast – ½ teaspoon salt – 1 teaspoon vanilla extract – 2 eggs – 2 tablespoons melted butter
Mix the Batter In a large bowl, whisk together the flour, sugar, yeast, and salt. Gradually add warm milk while stirring, ensuring there are no lumps. Cover and let the mixture ferment overnight in the fridge.
Add Eggs and Butter In the morning, whisk in the eggs, melted butter, and vanilla extract. The batter will be bubbly and slightly tangy—don’t stir too much, or you’ll deflate the air bubbles.
Preheat and Cook Heat a nonstick pan over medium heat and lightly grease it. Pour ¼ cup of batter per pancake and cook until bubbles form on the surface, then flip and cook for another 1–2 minutes.
Serve with Toppings Enjoy your tangy overnight yeast pancakes with maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar. The slight tang pairs well with sweet toppings!
Tips for the Best Pancakes – Use whole milk for extra richness. – Let the batter sit at room temperature for 15 minutes before cooking. – If you like extra tang, replace half the milk with buttermilk.