This is a very easy recipe to make the night of a sleep over. The next morning take it out of the fridge and stir, the mix is ready!

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
13 hrs 20 mins
total:
13 hrs 45 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine flour, white sugar, salt, cinnamon and yeast; mix well. Add vanilla, milk, butter, and egg until well blended. Cover and place in refrigerator overnight.

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  • Heat a lightly oiled griddle or frying pan over medium high heat. Stir the batter with a whisk. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts

268 calories; protein 7.3g; carbohydrates 39.4g; fat 8.8g; cholesterol 48.2mg; sodium 411.9mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/31/2004
I've been tweaking this recipe for our own use. I started by adding blue berries and have taken off with it. With more batches I have learned not to stir down the batter too much in the morning - otherwise you end up with flat rubber disks. I found that the batter was better as it came up to room temp especially if I stired it too much. I still want to try adding diced apple but so far have been Vetoed by the family. Blueberries are their favorite. Read More
(40)

Most helpful critical review

Rating: 3 stars
05/30/2005
These were "ok" pancakes. They did have some good flavor to them a light hint of yeast/sourdough flavor. The batter came out very thick and almost dough-like. Next time I'll cut the flour to 2 cups and increase the milk a bit. They were hard to spread on the grill a little lumpy but once cooked them you couldn't even tell. When I took it out of the fridge I let it sit for about 30 minutes before stirring (per the previous review) I did not want rubbery pancakes. They did come out soft with a little fluff to them. These are good when you want that light hint of sourdough flavor or you run out of your regular pancake mix. Read More
(32)
14 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
07/31/2004
I've been tweaking this recipe for our own use. I started by adding blue berries and have taken off with it. With more batches I have learned not to stir down the batter too much in the morning - otherwise you end up with flat rubber disks. I found that the batter was better as it came up to room temp especially if I stired it too much. I still want to try adding diced apple but so far have been Vetoed by the family. Blueberries are their favorite. Read More
(40)
Rating: 3 stars
05/30/2005
These were "ok" pancakes. They did have some good flavor to them a light hint of yeast/sourdough flavor. The batter came out very thick and almost dough-like. Next time I'll cut the flour to 2 cups and increase the milk a bit. They were hard to spread on the grill a little lumpy but once cooked them you couldn't even tell. When I took it out of the fridge I let it sit for about 30 minutes before stirring (per the previous review) I did not want rubbery pancakes. They did come out soft with a little fluff to them. These are good when you want that light hint of sourdough flavor or you run out of your regular pancake mix. Read More
(32)
Rating: 5 stars
09/20/2005
I like these a bit thinner. They have a crunch missing from other pancakes and they are nearer to gaufres/belgian waffles. Cook longer with less heat to achieve this. Very tasty! Read More
(27)
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Rating: 4 stars
01/07/2004
These are really quick for weekday mornings. They come out tasty too but might benefit from the addition of some blueberries or something. Read More
(18)
Rating: 5 stars
01/15/2010
Great pancakes! I changed the flour to whole wheat flour the sugar to agave syrup and used soy milk. I let these rise for an hour instead of overnight. I needed to add more soy milk but I think that is because of the whole wheat flour not the recipe. These were quite fluffy; I compare them to fry bread! These have a wonderful flavor! Read More
(16)
Rating: 4 stars
11/18/2007
These were good and I enjoyed them. They were almost too yeasty for me but they were still good. I used a little whole wehat flour and served with real maple syrup. Read More
(15)
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Rating: 4 stars
11/17/2008
This dough came out really thick. I had a little trouble transfering the dough from my spoon to the griddle. They came out okay the flavor was different. I think if I were to make this again I might just cut back a little on the flour and add more milk like other reviewers have suggested. Read More
(14)
Rating: 3 stars
09/08/2009
These are edible but thick and rubbery. They don't taste like the yummy thin yeast pancakes from a famous restaurant. Read More
(12)
Rating: 1 stars
03/22/2012
I have made great yeasted waffles but never pancakes so I thought I would try these. When I got it out this morning it was like dough not batter. I tried several variations finally I added more milk. Still not great results. I like the use of vanilla but not the cinnamon. Tomorrow I'm going to try making waffles out of them. Read More
(5)
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