How to Make Perfect Overnight Yeasted Pancakes | Fermented Pancake Recipe

These pancakes are tastier than any other! The slow fermentation develops real flavour.
And the best part is that they are super easy to make. All it takes is mixing the batter, leaving it to proof for one hour, then refrigerating until breakfast.
This recipe makes perfect Belgian waffles too!
So, make sure you have all your ingredients ready, and you too can have delicious, yeasted pancakes for Sunday breakfast.
📖 Get the recipe ➡️ www.chainbaker.com/pancakes/
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
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🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
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Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
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Chapters
0:00 Intro
1:03 Ingredients & equipment
1:28 Mixing the batter & initial proof
2:50 Cold fermentation & cooking
3:50 The result
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#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

[@Julia-un6du]

FYI seems the website for the recipe is a bit off (can't see the quantities needed)... maybe your aware of this though

[@ChainBaker]

@@Julia-un6du thanks for letting me know. I will fix it as soon as possible. Still new to all this website business 😄

[@Julia-un6du]

​@@ChainBaker I'm impressed, it is working already! Which means I get to make these for the morning, terrific!!! :) thank you

[@ChainBaker]

Let me know how it goes ;)

[@Julia-un6du]

@@ChainBaker these were out of this world amazing. The fragrance of the honey was there without the sweetness, I assume bc the yeast eats it? Omgosh these will be a staple in my family, going to share the heck out of this 🤣, so easy and so so so good. I'm not exaggerating, they are that good! Actually all your recipes have been great so far.

[@gameediot]

Criminally underrated baking channel

[@ChainBaker]

🤩

[@toddwmac]

How this channel does not have 10x subscribers is one of the great KZbin mysteries. Some of the best produced and most informative baking vids out there. Thanks Charlie!

[@ChainBaker]

We'll get there slowly but surely. I hope 😄 thank you for the nice comments!

[@AnthonyLeighDunstan]

I’m doing my part. Ironically I block any hack baking channel that doesn’t make the cut - cups and teaspoons are the first to go! I say “ironically” because I like to think of “blocking” such a channel on KZbin as performing a virtual colonoscopy on a system that can’t clean itself. This comment just got super weird real fast. I’ve shared too much… 😳😬

[@sbricksful]

Made this during breakfast and my family loved it more than the pancake mix they always buy at the store. Made stacks with chocolate chips and another with berries 👍

[@nickmcintyre9169]

Wow! Hand down, these were the best pancakes I've ever had. Thank you!

[@beginnerbstable8458]

After watching your video, I immediately tried to make these pancakes and enjoyed them greatly. They have moist softness similar to poolish, which I love the most. Thank you very much for the great idea!!

[@ChainBaker]

I'm glad you enjoyed it 😊

[@Julia-un6du]

Can't wait to try these!

[@sumayahghamdi5550]

I tried it with a slight change in the butter measurement and the results were soft and delicious pancakes. Thank you, chef.

[@caseymclane1972]

ok so I'm from Russia, and my grandmother makes these delicious pancakes at the very least once a month (they're called "оладьи" "olAdyi" where I'm from), except she makes them with either sour milk (it's always blini/oladyi day when some milk goes sour haha) or kefir (fermented dairy product that's very popular here) or a mix of the two other than that, she just uses sugar instead of honey (but I guess it's not that important), she always adds raisins into the batter and also I believe she doesn't use any fat also also, her batter has a lower hydration rate so the oladyi end up thicker and puff up a little more while cooking and yeah, in my family at least, we like to enjoy them with sour cream and/or jam (made from the fruit they grow in their garden) and/or sweetened condensed milk all in all, an interesting take on a food I grew up with all the best to now one of my favorite channels on all youtube, cheers :)

[@ChainBaker]

They sound awesome! I also grew up eating pancakes made with kefir topped with sour cream and jam 🤤

[@anneofpinehill]

Made these in waffle format after seeing this video late last night and spontaneously throwing the batter together. I have zero regrets, they were delightful.

[@ChainBaker]

Awesome! :)) I'm so glad you enjoyed them!

[@pharaohobame6187]

What I'm most pleased about with this method is knowing that it'd make for a more digestible result since the yeast would've broken the starch down... Not to mention the aromatics that a long cold fermentation provides. Thank You sir !

[@ChainBaker]

You're right on that one! :) This may be the ultimate pancake. Cheers!

[@mcalpinewendy]

I have just found you! What an amazing baking channel - information for every level of baker!

[@ChainBaker]

Thanks so much! 😊

[@oxtim394]

8k subs! Glad to see it! Well deserved. I've made these numerous times in the past and they're very popular with my family

[@ChainBaker]

Thank you so much! :) we're getting up there slowly but surely! I love the slightly fermented flavour and they have a nice chew to them too.

[@oxtim394]

@@ChainBaker I've tried what feels like 20 different pancake recipes and these are still my wife's favorite 🤷‍♂️

[@thewefactor1]

Nice, I stumbled across this in a google search and the video starts out quietly. And I thought, look at that wonderful plate of pancakes... and then you started narrating the show to my surprise! I didn't realize that it was one of your uploaded videos. So yeah, I just didn't think to visit your channel for this, I guess this would be one good reason to repeat a recipe on the channel... for people like me who just don't think to search the channel's videos.

[@klaasdeboer8106]

My recipe is with allmost the same ingredients, including the vanilla. It took me a while before I got it right, experimenting with the thickness of the batter, because it is a lot thicker than the batter for dutch flat pancakes. but when I really am into pancakes, in a period with dental problems, I made pancakes allmost every day, I made a bit more batter, and use the remaining part as a starter for the next batch.

[@Felix-fk5qy]

The best pancakes l have ever seen

[@ChainBaker]

😍😍😍

[@yampie]

Oh man I just made the recipe(tuned down the milk by 50g), and it was the best pancakes I've ever had. Thanks!

[@ChainBaker]

Fantastic!

[@AJAA2916]

mooore overnight recipes!

[@lazycook9424]

Awesome pancake, thank you! I’ll try it as a Belgian waffle. If you can re-create a Begian Waffle recipe that’s like Gelare, super crunchy on the outside and super fluffy in the inside, I’m sure it will be a hit. I’m your new subscriber. Please make Gelare waffles.

[@ChainBaker]

If I ever get my hands on a waffle maker, then I will definitely do it ;)

[@rickperez3167]

I will definitely be eating these all by myself.

[@ChainBaker]

Can't blame you 😄

[@rickperez3167]

@@ChainBaker it's your fault! 😳

[@ChainBaker]

You will definitely have to go for an extra run afterwards 🏃

[@rickperez3167]

@@ChainBaker I'm VERY thankful that we're getting a little cooler weather. Makes those miles a little easier.

[@michellekrantz888]

This may be a dumb question, but do you stir the batter down after fermentation in the fridge and before putting it on the skillet? I mixed the batter up tonight. Can't wait for breakfast tomorrow! Love love love your channel!

[@ChainBaker]

No need to stir it down. But it will collapse no matter how gently you try and ladle it into the pan 😉

[@michellekrantz888]

@@ChainBaker thank you!

[@michellekrantz888]

Just finished a late breakfast. I started these late last night in a cool kitchen and didn't make proper temp adjustment with milk, etc. So batter was less than impressive this morning. But I turned on my oven for a minute, then turned off and put bowl in for a few more hours. That was so worth it! Batter got nice and bubbly and wobbly. I've been making pancakes for 40 years and these are honestly the best tasting and best textured pancakes I've ever had! 😋 Will start them at a decent hour of the day next week! 🥞

[@jabberman3000]

Just finished mixing the batter. You know when you were a little kid and pancakes were the best thing ever so you tried some uncooked batter and it was the most disgusting, flavourless thing? This batter actually tastes good. Can't wait to try them tomorrow

[@ChainBaker]

😁

[@Wanderlust_111]

I was wondering where you found the exact ingredients measurements? I can't seem to find it

[@jabberman3000]

@sxybitch33 he should have a link in the description to his website that has the written recipe. Or Google yeasted overnight pancakes and it should be one of, if not the first result

[@amir64]

There's something wrong! It's the first notification I got from your channel in about 6 months. So many videos in the last 6 months - and Zero notifications .... !!!

[@ChainBaker]

Yeah a few people have said this. I just keep pumping out content, but youtube is not really promoting it. No idea where I'm going wrong 😄

[@philip6502]

Did you click on the bell for notifications?

[@PanagiotisPolitis-bl9xj]

If you like your pancakes fluffy you can add 10 grammes of baking powder and 4 grammes of sodium bicarb, as well as replacing the milk with buttermilk or adding a splash of vinegar and waiting for it to curdle (it's an acid which is needed to react with the bicarb). This is more leavening to make the pancakes rise higher. You can also replace half of the butter with oil to make the crumb moister, the lost flavour could be made up for by cooking them in butter instead of oil. Instead of whisking the batter until completely smooth, fold liquid over the flour (like you would do when working with meringe for example) just until all of the flour has been hydrated (be weary of the bottom of the bowl, use a glass one so you can look out for dry flour there).This develops less gluten which, if you developed too much, could spring back after cooking and make the pancake collapse. Remember to cook the pancakes longer and let them cool properly so that the inside gets cooked.

[@matgggg55]

Is “white flour” the same as all purpose flour? Or would cake flour be better? Normally for pancakes I use cake flour because I don’t want the protein.

[@ChainBaker]

For this recipe all purpose or cake flour will work perfectly.

[@matgggg55]

@@ChainBaker thanks gonna try this for breakfast tomorrow.

[@benjamindejonge3624]

I love pancakes with partial buckwheat flower, and yes some lyle,s sirup can harm I suppose doesn’t it?

[@ChainBaker]

Check out these 100% buckwheat pancakes kzbin.info/www/bejne/jGjRZmhqjcanZ8k

[@kevindwyer5163]

I'm about to cook these pancakes. Although it doesn't seem like it has risen very much over night. Not sure what I did wrong...I don't have a scale so I was relying on Google to convert measurements to ml, tsp, and cups. That's probably why.

[@ChainBaker]

Hopefully they will bubble up a bit when you cook them 🤞

[@BobbyBlackhearts666]

Second time making these, this time with whole grain flour, which I understand can cause differences, but my question is, my milk was too warm and after the 1 hour proofing when I checked the mixture has risen too much and was actively bubbling. Even if it means I made a mistake, it was still pretty cool to see and hear. I put it into the fridge. My question is, should I make pancakes from this much earlier instead of 12-24 hours later? PS: I wasn't worried about the milk being too warm, because the first time, my dough looked nothing like yours at the end, it didn't rise and then collapse, so my guess is that it didn't rise enough. This time it rose too much too soon, so I'll have to try next time to aim in between the two temperatures.

[@ChainBaker]

I would make them sooner because the batter can over ferment and result in a pancake tasting way too acidic. I'm sure that next time you'll nail it! 😉

[@BobbyBlackhearts666]

@@ChainBaker Thank you very much! In the end I did make them sooner and they turned out wonderfully. There was no acidic taste at all, despite the raw dough tasting like that. It was the special first meal of the new year. Many years ago I made homemade pizza which required 18 hrs of proofing - now thanks to you I understand that a longer proofing with little yeast produces a much better flavour - and one time, in the Summer, it proofed too much and the final product had a bit of an acidic aftertaste. I'm very thankful for all of your work and content. I've learned more watching a handful of your videos than the past 10+ years watching experienced chefs of other channels. I've always been interested in the "why's" of doing certain things, and that is also what I found on your channel!

[@ChainBaker]

Cheers 😎

[@wilsonfineart]

I wish you'd tackle fermented buckwheat pancakes starting with whole sprouted buckwheat groats.

[@ChainBaker]

I might do. Got some buckwheat flour in the cupboard right now.

[@AnthonyLeighDunstan]

I have this box of vanilla flavoured gluten free cake mix I’d bought for my daughter whom we thought at a time was gluten intolerant. Turns out she’s not. But now I’ve got this box of stuff I’d never ever bake a proper cake out of. So then I thought “pancakes!” Would gluten free flours work with this? The mix is rice flour, corn and potato starch, a bunch of leavening agents, sugar, vanilla flavouring and caramel apparently. The best way I’d found to do my personal favourite American stack was separating the egg and whipping the whites to stiff peaks before folding it all together. Would this technique be obsolete when using cold fermentation? Would the egg white bubbles just disappear? Thanks man. 👍🏻

[@ChainBaker]

It is hard to say as I have never tried using gluten free flour. But the worst that can happen is that is does not ferment properly. To fix that simply chuck some baking powder in the mix on the next day and you'll still get pancakes. The whipping technique will definitely lose its effect overnight.

[@AnthonyLeighDunstan]

@@ChainBaker ok cool. Good enough for me. Let’s do it. Fermented pancakes for brekky tomorrow!!! 🙌🏻🙌🏻 Will let you know how they turn out. Fun experiment.

[@AnthonyLeighDunstan]

@@ChainBaker this mix was an absolute failure! And in that way it was a success! 😂 I’ll never buy that crap again. Not even the intended cake mix worked as a cake! 😂 And thank god my daughter isn’t really gluten intolerant. 🙌🏻🙌🏻

[@oldboarbrain]

I've been using this recipe a lot, and was wondering what would happen if I reduced the fat (butter) content in the batter, say by half. The reason I ask is because I like to fry in plenty of butter, so in the end I feel like I'm serving up pancakes that are too fatty. Also, butter is kind of expensive.

[@ChainBaker]

They won't be as soft, but that's ok. Try it and see if you like it.

[@oldboarbrain]

@@ChainBaker Tried it with 45g of butter. They were still very nice.

[@oldboarbrain]

Is it risky (or riskier than usual) to eat a bit of the fermented raw batter? Like lick the spoon etc.

[@ChainBaker]

The only risky part of any batter is the raw egg. But if you live in a country where salmonella is controlled, then it's not as bad. Here in the UK salmonella in chicken eggs is quite uncommon.

[@noemiemery8174]

How much yeast, flour, milk should I use?

[@ChainBaker]

The written recipe is in the link below the video.

[@MrPauley]

Hey man the site isn’t loading, want to make these.

[@ChainBaker]

Try again. It' s working for me.

[@MrPauley]

@@ChainBaker yep thx

[@MrTeff999]

I would toss the bottle of seed oil in the trash, and use butter... real butter.

[@ChainBaker]

Nothing wrong with seed oils if used responsibly ✌️

[@kaznome]

Do yall know if he uses scalded milk for his recipes?

[@ChainBaker]

Never 👍

[@kaznome]

@@ChainBaker thank you sir, I'm just trying to figure out why my mix didn't rise overnight.

[@ChainBaker]

What was the temperature of the ingredients you used? Perhaps the dough was too cool after mixing.

[@kaznome]

I think my milk was straight from the fridge, now that I thank about it and I only got the final temp right befor I put it in the fridge which was 72°F.

[@kaznome]

I let them proof on the counter for a few hours and they cMe out amazing. Thank you for everything you do on your awesome KZbin channel.

[@karlastrebel1909]

Those are sexy pancakes!

[@Bob-Fields]

Why bother watching? There was no recipe and the video just shills the website. Yeah, blocked.

[@ChainBaker]

Byeee 👋

[@klaasdeboer8106]

I have a flavour variety which I think is worth trying for everyone: In stead of the vanilla, try lemon peel! Besides that. the tip to use a bowl big enough is really usefull. Last week I made an awfull mess of my mothers fridge, which is a bit warmer than mine

[@pamelajohnson866]

I am going to make these today for tomorrow’s breakfast. ? ……. Will freezing the remaining pancakes change the structure?

[@ChainBaker]

I have not tried freezing them. But I reckon they will become drier that way.

[@pamelajohnson866]

@@ChainBaker Okay! I will eat on the day made. We lost our mom last year 🥲and I am working to get siblings together for a pajama party. Will definitely make these. Thank you so much for answering my question! Blessings and I will keep spreading word about your awesome channel!