Name: Overnight Pancakes
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 2 1/2 dozen
Ingredients: 1 (1/4 ounce) package active dry yeast; 1/4 cup warm water (110 to 115 degrees); 4 cups all-purpose flour; 2 tablespoons baking powder; 2 teaspoons baking soda; 2 teaspoons sugar; 1 teaspoon salt; 6 eggs; 1 quart buttermilk; 1/4 cup vegetable oil

Recipe by barefootmommawv

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The golden, fluffy pancakes are great for Sunday brunch. These are best served with Ruby Breakfast Sauce.

Ready In:: 8hrs 10mins
Yields:
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ingredients

1 (1/4 ounce) package active dry yeast
¹⁄₄ cup warm water (110 to 115 degrees)
4 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons sugar
1 teaspoon salt
6 eggs
1 quart buttermilk
¹⁄₄ cup vegetable oil

directions

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

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