Overnight Refrigerator Pancakes


  • 1 (1¼ once) envelope active dry yeast
  • ¾ cup water water -- 100° to 100°
  • 4 cups all purpose flour
  • 2 tablespoons baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp sugar
  • 6 large eggs
  • 1 quart buttermilk
  • ¼ cup vegetable oil
  • Chopped pecans or fresh or frozen fruit (optional)


  1. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
  2. Combine flour and next four ingredients in a large bowl; make a "well" in the center.
  3. Combine eggs, buttermilk and oil; add to flour mixture, stirring just until dry ingredients are moistened.
  4. Stir in yeast mixture.
  5. Cover with plastic wrap then refrigerate 8 hours or up to one week.
  6. Remove batter from refrigerator; stir well.
  7. Pour ¼ cup for each pancake onto a hot, lightly greased griddle.
  8. Cook pancakes until tops are covered with bubbles and edges look cooked. Turn over and cook other side.
  9. Serve with pecans or fresh or frozen fruit if desired.