Overnight Pancakes Recipe

Name: Overnight Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packages (1/2 oz.) dry yeast; 1/2 cup warm water (110-115); 4 cups flour; 2 teaspoons baking powder; 2 tablespoons baking soda; 2 tablespoons sugar; 1 tablespoon salt; 6 eggs; 1 quart buttermilk; 1/4 cup vegetable oil

Servings: persons

1 packages (1/2 oz.) dry yeast
1/2 cup warm water (110-115)
4 cups flour
2 teaspoons baking powder
2 tablespoons baking soda
2 tablespoons sugar
1 tablespoon salt
6 eggs
1 quart buttermilk
1/4 cup vegetable oil

1
In a small bowl, dissolve yeast in water:
2
let stand for 5 minutes.
3
Meanwhile, in a large bowl combine the dry ingredients. Beat eggs, buttermilk and oil;
4
stir into dry ingredients just until moistened.
5
Stir in yeast mixture.
6
Cover and refrigerate for 8 hours or overnight.
7
To make pancakes, pour batter by 1/4 cupfuls onto a greased HOT griddle;
8
turn when bubbles form on top of pancakes.
9
Cook until second side is golden brown.
10
about 2 1/2 dozen.
11
Keeps for weeks in refrigerator.

995

kcal

Calories

Fat

102

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

You need 10 ingredients. The key ingredients include: 1 packages (1/2 oz.) dry yeast, 1/2 cup warm water (110-115), 4 cups flour, 2 teaspoons baking powder, and more.

Yes, Overnight Pancakes 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.

Overnight Pancakes

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