These delicious Overnight Soaked Pancakes are prepared using a centuries-old method called “soaking.” It’s a method our ancestors all over the world used in order to make their grains easier to digest. Unfortunately, in today’s fast-paced society, this practice has been largely forgotten.
What are Overnight Soaked Pancakes?
The process of soaking is very simple and just requires a little planning ahead. Here we combine whole wheat flour with our liquid and something acidic (vinegar or lemon juice), and leave it overnight at room temperature. That’s it! The next morning you proceed with your recipe.
Why should I soak my flour?
- Flour contains a substance called “phytic acid“, which inhibits our body’s ability to absorb calcium, magnesium, iron, copper and zinc. When we soak the flour, we activate an enzyme called “phytase”, which breaks down the phytic acid in the flour, therefore making it easier for our intestines to absorb these nutrients.
- Soaking the flour breaks down complex starches and difficult-to-digest proteins. For many, this may lessen their sensitivity to grains.
- It gives baked goods a delicious flavor.
These pancakes are light and fluffy, yet filling and satisfying.
You will notice a big difference when soaking your grains- rather than feeling heavy and sluggish after eating grains, it will leave you feeling energized and satisfied. Give soaking a try and see how it makes you feel!
Sweeten with pure maple syrup or honey rather than artificial syrup, to avoid unhealthy refined sugars.
Overnight Soaked Pancakes
Ingredients
- 2 cups whole wheat flour* I used freshly ground flour
- 2 cups milk
- 2 tablespoons apple cider vinegar or lemon juice
- 2 eggs
- 2 tablespoons honey
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla
- 2 tablespoons butter melted
- 1/3 cup chocolate chips (optional)
Instructions
- The night before you want to make these pancakes, mix together the apple cider vinegar and milk. Whisk in the 2 cups of flour. Allow to sit overnight on the counter, well covered (NOT in the fridge).
- In the morning, gently whisk in the remaining ingredients.
- Pour a ¼ cup of batter onto a hot oiled skillet. When you see small bubbles forming on the tops of the pancakes, flip them over and continue cooking on the other side until light brown.
- Serve warm with pure maple syrup**, raw honey, nuts, fruit, and/or butter.
Salam allekum
Just wondering is it safe to leave milk outside on counter overnight?
Hi May! It definitely wouldn’t be safe to leave plain milk on the counter overnight, but when you combine the milk with an acidic medium (vinegar or lemon juice) it becomes perfectly safe. If you think about it, it’s the same process used to make yogurt…you combine fresh warm milk with the yogurt culture and leave it out at a slightly warm temperature for about 8 hours. When soaking your wheat, however, don’t leave it out for more than 30 hours, as that’s when the yucky bacteria start to grow. 8-12 hours is what I always aim for. Thanks for your comment and I hope you enjoy this recipe!
And sorry May I forgot to say… alaikum assalaam wa rahmatullahi wa barakatu!
Jazakum Allah kheir . BTW I live your website ☺
Wa eeyaki, and thanks so much! 💖
Meant to say I love your website !
No worries, I knew what you meant! 😉
love love these soaked pancakes. my son said ‘ mom these are the pancakes i had been looking for my whole life’ because they dont make him feel weird after eating.
jazak Allah khair♥️
That makes my day Hafsa! May Allah preserve him 💗
Hi!
I’m just jumping on the soaking train, and I have tried a few recipes similar to this. However, I keep having trouble with the pancakes being under-cooked in the middle! No matter how low and slow I cook them on stainless steel or cast iron, the outside will look perfect, and the middle super gooey. I’ve used both whole wheat and a gluten free flax and ancient grains flour. Please help!
Hi Kayla, I would try adding a little milk or water to the batter so that it becomes thinner, and then making your pancakes a bit thinner. This should help to assure they are fully cooked in the middle.
Hello, how and what do I substitute for eggs? Thank you
I haven’t tried it, but you could try substituting a flax egg. To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit for 15 minutes to set up and thicken.
These turned out so good!! You’re website is my new Favorite!! :o)
Hi! can this method of soaking be used for any pancake recipe? loved the banana oat pancakes btw. It was the best banana pancakes I’ve tried!
I’m so glad you liked them! Yes most pancake recipes can be made with this technique
Hi is it okay if I don’t have time to make the pancakes in the morning and I put the soaked flour without the other ingredients in the fridge to save for later or the next morning?
Yes, I’ve done that before and it worked out fine!
Hi! Can I use coconut milk to soak the pancakes?
Hi Judy! I haven’t tried it personally, but I have heard of people using both coconut milk or almond milk, with great results!
Okay thank you so much!!
You’re very welcome!
Yes it should be fine to do this. As long as you haven’t added the baking soda/powder yet. Otherwise the taste becomes weird!
Hi! I’m new to fresh milled AND soaking, but found your recipe while searching google! Instead of milk and ACV/lemon juice, can I use the leftover whey from making yogurt to soak it overnight?
Yes, you can absolutely use leftover whey from making yogurt to soak wheat overnight for pancakes — and it’s actually a great choice! Like buttermilk or ACV-lemon milk, whey is slightly acidic, which helps break down phytic acid in whole wheat and improves digestibility.Whey also adds extra protein and a subtle tang to the batter. It can give your pancakes a pleasant, slightly fermented flavor (similar to sourdough).
Use whey 1:1 in place of the milk + acid combo.
If the whey is very tart, you may want to dilute it slightly with water depending on your taste preference.