Yeasted Maple Walnut Pancakes
Overnight yeasted pancakes with pure maple syrup and chopped walnuts. The fermented batter gives these a tangy, sourdough-like depth that regular pancakes can only dream about. Worth the wait.
YIELD
12 servingsPREP
10 minCOOK
10 minREADY
12 hrsSet a bowl of batter on the counter before bed and wake up to the best pancakes you’ve ever made. That’s the deal here.
The overnight rise lets the yeast work its magic, developing a subtle tang and airy texture that no amount of baking powder can replicate. In the morning, you stir in pure maple syrup, a hit of baking soda dissolved in hot water for extra lift, melted butter, and a generous handful of chopped walnuts.
They cook up golden and springy in a buttered skillet, with crisp edges and a tender, almost crepe-like chew in the center.
The maple flavor is baked right into the batter, so even before you reach for the syrup pitcher, every bite already tastes like a New England morning.
Pro Tips
- Mix the batter the night before and leave it loosely covered at room temperature. The yeast needs that overnight rise to develop flavor and bubbles
- Don’t overmix in the morning. A few gentle stirs to incorporate the maple syrup, soda, and butter is all it takes
- The baking soda must be dissolved in hot water before adding. This gives the pancakes their final puff on the griddle
- Pecans make a great swap for walnuts if you want a slightly sweeter, buttery crunch
Ingredients
Directions
The night before serving, dissolve yeast in 1 cup warm water.
Add warm milk, flour and salt.
Mix into a smooth batter. Cover loosely with plastic wrap and rest at room temperature overnight.
Just before cooking, mix in maple syrup, baking soda dissolve in hot water, and melted butter.
Stir in walnuts.
Heat 2 teaspoons butter in a skillet or on a griddle until it foams.
Scoop ¼ cup batter onto hot surface for each pancake.
Cook over moderate heat until the pancake is covered with bubbles.
Flip and cook another minute or two, until pancake feels springy.
Keep warm while preparing the rest of the pancakes, greasing the pan with more butter for every batch.
Serve with syrup, fruit and honey or flavoured butter.
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