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
RECOMMENDED VIDEO
Follow along as we show you how to make these fantastic recipes from our archive.
Reviews
-
May 26, 2018
Looks like it might be good
-
May 8, 2018
Very good and convenient recipe. I added a little more sugar. We really liked that they were light and fluffy.
-
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.
-
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!
-
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!
-
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
-
Oct 24, 2008
Hello, T. Drake It's not best to keep food with raw eggs in it over 24 hours in the frig.
-
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
-
Aug 25, 2008
These turned out so delicious, my visiting daughter took the recipe home with her - outstanding! Jan G., Tacoma
My Review