Overnight Pancakes
There's nothing more convenient than a make ahead breakfast, which makes these delicious pancakes perfect for weekday or weekend mornings, and even holidays and special occasions.
Servings: 12 -16 servings
Calories: 200kcal
Ingredients
- 1 .25 oz. package active dry yeast
- 1/4 cup warm water
- 4 cups flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 6 eggs
- 4 cups buttermilk
- 1/4 cup canola oil
Instructions
- In a small bowl, dissolve yeast in warm water. Let stand for 5-10 minutes.
- In a large bowl, combine flour, baking powder, baking soda, sugar and salt.
- In a separate bowl, whisk together, vanilla, eggs, buttermilk and oil. Stir egg mixture into the flour mixture until just moistened. Stir in the yeast mixture.
- Cover and refrigerate for at least 8 hours, or overnight.
- Lightly grease a non-stick griddle or frying pan, and heat over medium heat. Pour 1/4 cup of batter onto the pan and cook until bubbles on top begin to pop and bottoms are golden. Flip and cook a few minutes more, or until second side is golden brown. Repeat with remaining batter.
- Serve with your favorite syrups, fruit or toppings.
Nutrition
Serving: 1g | Calories: 200kcal | Carbohydrates: 28g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 72mg | Sodium: 525mg | Fiber: 1g | Sugar: 4g