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; 4 cups buttermilk; 1/4 cup canola oil

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

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
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.

Editor's Note

Warmed buttermilk will appear curdled.

Nutrition Facts

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

Originally published as Overnight Pancakes in Quick Cooking January/February 1999

Reviews

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Average Rating:

Margaret

May 26, 2018

Looks like it might be good
honey25

May 8, 2018

Very good and convenient recipe. I added a little more sugar. We really liked that they were light and fluffy.
CollieLover1

Feb 17, 2015

No one liked this recipe. I make a mean buttermilk pancake with flavor. This had no flavor at all. I gave the pancakes to thei pigs-they're not fussy, at least they didn't go to waste. I should have known it wouldn't be that good with SIX eggs.
Rgrime

May 17, 2012

I loved the ease of these pancakes. It makes the morning go faster to already have the pancake batter made. I used regular milk in place of the buttermilk since I didn't have any on hand. I also replaced the oil with applesauce for health reasons and added some maple flavor to them. They were very good and they made a TON! For our family of 4 children I am estimating that we have enough pancakes for 3 days! Seriously! That's my kind of recipe!
Monarchsmomma

Apr 14, 2010

I love this recipe! It is perfect for early morning breakfast. It does make a lot but the recipe can be easily halved. Thanks for sharing!
Rose67

Sep 24, 2009

Re:Overnight pancakes Cook all pancakes,let cool.Wrap cool pancakes in single serving portions,in plastic wrap,bag,then freeze.When needed place in microwave 1.30 to 2 Min.onimic67
patches08

Oct 24, 2008

Hello, T. Drake It's not best to keep food with raw eggs in it over 24 hours in the frig.
troveta

Sep 13, 2008

Will the batter keep in the fridge more than one night? I'd be interested in making the recipe but it makes so much.T. Drake
Janice Gillette

Aug 25, 2008

These turned out so delicious, my visiting daughter took the recipe home with her - outstanding! Jan G., Tacoma