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Horizontal image of a stack of flapjacks on a white dish with fresh strawberries and blueberries, with a bowl of blueberries and syrup in the background.

Yogurt Overnight Pancakes

  • Author: Kelli McGrane
  • Total Time: 12 hours, 25 minutes
  • Yield: 12 pancakes 1x


Skip a trip to the diner with these Yogurt Overnight pancakes. Perfectly fluffy, every maple-syrup-drenched bite just melts in your mouth.


  • 1 ½ cups einkorn flour (or white whole wheat flour)
  • 2 tablespoons coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup plain Greek yogurt
  • 1 cup whole milk, plus more as needed


  1. In a large mixing bowl, combine flour, sugar, baking soda, and salt. Set aside.
  2. In a smaller bowl, whisk together melted butter, eggs, vanilla extract, yogurt, and milk.
  3. Pour wet ingredients into dry, and stir until just combined. Cover bowl with plastic wrap and place in fridge overnight.
  4. In the morning, remove batter from fridge and stir. Add additional milk if needed to thin out batter slightly.
  5. Heat a pan or griddle over medium-low and lightly grease with butter or cooking oil spray.
  6. Ladle ¼ cup of batter per pancake onto the heated pan. Once the bubbles that have formed on top start to pop, flip and cook another 2-3 minutes, or until bottom is golden brown. Repeat with remaining batter.
  7. Serve immediately with real maple syrup, butter, and fruit.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Pancakes
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: overnight pancakes, yogurt pancakes, pancakes, brunch