Fluffy Overnight Buttermilk Pancakes

Fluffy Overnight Buttermilk Pancakes puts all-purpose or whole wheat flour, instant yeast and baking powder at the center of a breakfast recipe and finishes in about 515 minutes, enough for 24 (3-inch) pancakes.

• Yield 24 (3-inch) pancakes
• Ready in 515 minutes
• Prep 495 minutes
• Cook 20 minutes

Ingredients

• 4 cups all-purpose or whole wheat flour
• 1 tablespoon instant yeast ( for active dry yeast)
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 large eggs (lightly beaten)
• 4 cups buttermilk
• 1/4 cup neutral-flavored oil (like vegetable, canola, avocado, etc)

Instructions

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.
2. Add the eggs, buttermilk and oil. Mix until evenly combined (don't overmix, just mix until no dry streaks remain).
3. Cover the bowl and refrigerate for at least 8 hours (or up to 24 hours).
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.

Give it a minute off the heat, then serve it while it is still hot.