3 Week Pancakes(Makes 2 Quarts)
Three-week pancake batter with a mild, tangy flavor, perfect for quick, thin pancakes. Ideal for breakfast or brunch, suitable for sharing among family and friends.
Ingredients
Instructions
- Dissolve yeast in warm water.
- Combine the beaten eggs, vegetable oil, and buttermilk in a large bowl.
- Add the dissolved yeast, then sift in the flour, sugar, baking soda, baking powder, and salt. Beat on low until smooth.
- Pour the batter into a pitcher with a lid.
- Refrigerate for up to 3 weeks, stirring well before each use.
- Stir the batter well before using each time.
- Heat a skillet or griddle and pour small amounts of batter to make thin pancakes.
- Cook until lightly browned on both sides. Serve warm.
Tips & Substitutions
For fluffier pancakes, ensure your baking powder and baking soda are fresh. If you prefer a healthier twist, substitute half the all-purpose flour with whole wheat flour. You can also use almond milk or oat milk instead of buttermilk for a dairy-free option. Remember to beat the batter gently to avoid overmixing, which can lead to tougher pancakes.
Serving Suggestions
Serve warm pancakes with a drizzle of maple syrup, fresh berries, or a dollop of whipped cream for a delightful breakfast. Consider pairing them with crispy bacon or a side of scrambled eggs for a hearty meal. These pancakes also pair beautifully with a side of Homemade Ice Cream(Uncooked) for a unique dessert experience.
Storage & Reheating
Store the batter in an airtight container in the refrigerator for up to 3 weeks. Before using, stir well to recombine any ingredients that may have settled. If you have leftover pancakes, cool them completely before placing them in an airtight container or freezer bag, and reheat in a toaster or skillet until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of 3 Week Pancakes(Makes 2 Quarts) contains roughly 114 calories, with 5g protein, 21g carbohydrates, and 2g fat. It is a good source of vitamin C (15% of the Daily Value), dietary fiber (14% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1146mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but to mimic buttermilk's acidity, add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for 5-10 minutes before using. This will help achieve a similar flavor and texture in your pancakes.
How can I tell when the pancakes are done cooking?
Pancakes are done when bubbles form on the surface and the edges appear set. Flip them carefully with a spatula, and cook until the other side is golden brown. Adjust the heat as needed to prevent burning.
Can I freeze the pancake batter?
It is not recommended to freeze the batter as it contains yeast, which may not perform well after thawing. However, you can freeze cooked pancakes and reheat them later for a quick breakfast option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).