Fluffy Buttermilk Overnight Pancakes
Ingredients
-
4
cups
all-purpose or whole wheat flour
-
1
tablespoon
instant yeast
-
1
tablespoon
baking powder
-
1
tablespoon
granulated sugar
-
2
teaspoons
baking soda
-
1
teaspoon
salt
-
4
large
eggs, lightly beaten
-
4
cups
buttermilk
-
ΒΌ
cup
neutral-flavored oil
Instructions
- In a large bowl, whisk together the flour, yeast, baking powder, sugar, baking soda, and salt.
- Add the eggs, buttermilk, and oil, mixing until just combined.
- Cover the bowl and refrigerate for at least 8 hours or up to 24 hours.
- When ready to cook, stir the batter gently.
- Cook the pancakes on a hot griddle or skillet and serve.
Nutrition Facts (estimated)
Servings
24 pancakes
Calories
134
Total fat
5g
Total carbohydrates
19g
Total protein
4g
Sodium
294mg
Cholesterol
32mg
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