3 Week Pancakes(Makes 2 Quarts)

Name: 3 Week Pancakes(Makes 2 Quarts)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. yeast; 6 beaten eggs; 1 qt. buttermilk; 3 Tbsp. sugar; dash of salt; 1/4 c. warm water; 1/4 c. vegetable oil; 4 c. flour; 2 Tbsp. baking soda; 2 Tbsp. baking powder

Eats Now Editorial Team · 1451 kcal · Breakfast

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3 Week Pancakes(Makes 2 Quarts) – a delicious recipe with yeast, eggs, buttermilk, sugar, salt, warm water. Easy to follow and perfect for any occasion.

Serves 4 Breakfast

Servings: persons

1 pkg. yeast
6 beaten eggs
1 qt. buttermilk
3 Tbsp. sugar
dash of salt
1/4 c. warm water
1/4 c. vegetable oil
4 c. flour
2 Tbsp. baking soda
2 Tbsp. baking powder

1
Dissolve yeast in warm water.
2
Combine the beaten eggs, oil and buttermilk.
3
Add yeast, then sifted flour and dry ingredients. Beat on low until smooth.
4
Pour into a pitcher with a lid.
5
Keeps 3 weeks in the refrigerator.
6
Stir batter well before using.
7
Best made into small pancakes.
8
These are a thin pancake.

1451

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. yeast, 6 beaten eggs, 1 qt. buttermilk, 3 Tbsp. sugar, and more.

Yes, 3 Week Pancakes(Makes 2 Quarts) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1451 kcal
Category
Breakfast

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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