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This week, I am focusing specifically on breakfast recipes. All of these recipes will be perfect to enjoy on Easter morning, or even on any spring day. I also love to serve brunch for bridal and baby showers that tend to occur more frequently at this time of year.
First up is a recipe for overnight pancakes. This recipe makes a lot of pancakes! We are talking 30 pancakes. You will have plenty to feed your family.
These pancakes are also made ahead of time. You mix them up the night before and let the batter sit in the fridge over night. I love that the batter is already to go in the morning. All you have to do is scoop and cook. The overnight process with the batter basically makes these pancakes sourdough pancakes.
- 1 (1/4 oz) pkg or 2 1/4 tsp active dry yeast
- 1/4 cup warm water (110° to 115°)
- 6 eggs
- 4 cups buttermilk
- 1/4 cup canola oil
- 4 cups flour
- 1Tbsp baking powder
- 2 tsp baking soda
- 2 tsp sugar
- 1 tsp salt
- In a bowl, dissolve yeast in warm water and let stand for 5 minutes.
- In a large bowl, whisk eggs, buttermilk and oil together. Add in the remaining ingredients and mix just until moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight.
- To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottom side is golden brown. Turn; cook until second side is golden brown. Yield: 30 pancakes.
Recipe adapted from Taste of Home.