Overnight Refrigerator Pancakes

1/4  ounce		envelope active dry yeast
1/4  cup		warm water (100 to 110 degrees
4  cups		flour
2  tablespoons		baking powder
2  tablespoons		baking soda
1  teaspoon		salt
2  teaspoons		sugar
6		large eggs
1/4  cup		vegetable oil
4  cups		buttermilk

Tip: For nutritional information on all the ingredients in Overnight Refrigerator Pancakes just click on each ingredient name. Then adjust the serving size for any Overnight Refrigerator Pancakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1 Combine yeast and warm water in a 1 c measuring cup; let stand 5 min.
2 Combine flour and next 4 ingredients in a large bowl; make a well in center. Combine eggs, buttermilk and oil; add to flour mixture, stirring just until dry ingredients are moistened. Stir in yeast mixture. Cover and chill 8 hours.
3 Remove from refrigerator; stir well.
4 Preheat griddle to 350; lightly grease griddle. Pour 1/4 c batter for each pancake onto hot grddle. Cook until tops were covered with bubbles and edges looked cooked; turn and cook other side.

º you can store pancake batter in refrigerator up to 1 week.