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.