Print Recipe

Packsaddle Pancakes



  • 2 cups sifted all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package yeast
  • 1/4 cup warm water
  • 3 eggs, beaten
  • 1/4 cup vegetable oil
  • 1 1/4 cups buttermilk
SAVE NOW! Shop this week's best deals. From cookie mixes, to baking ingredients, to kitchen tools. These are the very best deals being offered at The Prepared Pantry.


  1. Sift dry ingredients into a large bowl.
  2. Soften yeast in warm water.
  3. Mix eggs, oil, buttermilk and yeast. Stir well.
  4. Add liquid to dry ingredients and stir until just blended. Batter will be thick. Cover lightly and keep in refrigerator overnight.
  5. Bake at slightly lower temperature than usual pancakes.

Makes 16 to 18 (4-inch) pancakes.

This batter will keep up to 5 days in the refrigerator, and it may be thinned with milk.

Batter needs headroom as it rises, so use a generous storage container.


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.