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Overnight Pancakes

Name: Overnight Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 30 pancakes.
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 4 cups all-purpose flour; 1 tablespoon baking powder; 2 teaspoons baking soda; 2 teaspoons sugar; 1 teaspoon salt; 6 large eggs, room temperature; 4 cups buttermilk; 1/4 cup canola oil

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Test Kitchen Approved

Total Time

Prep: 10 min. + chilling Cook: 10 min.

Makes

30 pancakes

Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect for busy mornings and special occasion breakfasts alike. —Lisa Sammons, Cut Bank, Montana

Overnight Pancakes Recipe photo by Taste of Home

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Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons sugar
1 teaspoon salt
6 large eggs, room temperature
4 cups buttermilk
1/4 cup canola oil

Directions

Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight.
To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

Nutrition Facts

3 pancakes: 319 calories, 10g fat (2g saturated fat), 116mg cholesterol, 862mg sodium, 44g carbohydrate (6g sugars, 2g fiber), 12g protein.

Overnight Pancakes

Total Time

Makes

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Ingredients

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