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Overnight Pancakes Exps Thca18 9637 C05 12 5b 1

Overnight Pancakes

TOTAL TIME: Prep: 10 min. + chilling Cook: 10 min. YIELD: 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

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

  • 1. 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. Cover and refrigerate 8 hours or overnight.
  • 2. 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.

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