2 c. flour
1/2 c. sugar
2 1/2 t. baking powder
2 T. baking soda
2 c. whole milk
1/2 c. oil
In a large bowl, combine all ingredients; mix well. Cover and refrigerator overnight. In the morning, remove the bowl from refrigerator 30 minutes before cooking. Heat a large nonstick skillet over medium heat. Grease with butter or nonstick cooking spray. When pan is hot, turn heat down slightly. Pour 1/4 cup batter onto skillet for each pancake. When lots of bubbles form on the surface, flip the pancake. Serve with syrup or your favorite breakfast topping.
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Tips: Up front confession - I did not make up the batter the night before so I can't promise how they turn out using that method. However, I can tell you that these were very tasty pancakes. They seemed to be a bit lighter than traditional pancakes but I liked that because then I didn't have to add quite as much syrup. I also used 1% milk instead of whole milk. I don't know if that possibly made a difference in the recipe but again, I liked it the way it turned out. Do make sure your skillet or griddle is nice and hot before you start or it will be very hard to flip the pancakes. If you need some other ideas for breakfast, check out Easy Waffles or Overnight Coffee Cake too. I also shared this recipe at 8 Muddy Boots' From Scratch.
Recipe from Make Ahead Meals for Busy Moms