Ingredients

The following ingredients have 12 Servings
  • 4 cups all-purpose or whole wheat flour
  • 1 tablespoon instant yeast (see note 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 (see note)
  • 1/4 cup neutral-flavored oil (like vegetable, canola, avocado, etc)

Instruction

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