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fluffy overnight buttermilk pancakes

4.6

(343)

www.melskitchencafe.com

Your Recipes

Prep Time: 495 minutes

Cook Time: 20 minutes

Total: 515 minutes

Servings: 24

Author : Mel

buttermilk yeast

Ingredients

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4 cups all-purpose or whole wheat flour1 tablespoon instant yeast (see note for active dry yeast)1 tablespoon baking powder1 tablespoon granulated sugar2 teaspoons baking soda1 teaspoon salt4 large eggs (lightly beaten)4 cups buttermilk (see note)1/4 cup neutral-flavored oil (like vegetable, canola, avocado, etc)

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Instructions

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Step 1

In a large bowl (with room for the batter to bubble up a couple inches), whisk together the flour, yeast, baking powder, sugar, baking soda and salt.

Step 2

Add the eggs, buttermilk and oil. Mix until evenly combined (don't overmix, just mix until no dry streaks remain).

Step 3

Cover the bowl and refrigerate for at least 8 hours (or up to 24 hours).

Step 4

When ready to make the pancakes, uncover the bowl and give the batter a quick stir (just once or twice with a spoon or spatula; don't stir vigorously or overmix). Cook the pancakes on a hot griddle or skillet and serve.