COMBINE yeast and warm water in a 1-cup liquid measuring cup; let DISSOLVE five minutes.
In a large mixing bowl, COMBINE flour, baking powder, baking soda, salt and sugar; MAKE a well in the center.
COMBINE eggs, buttermilk and oil; ADD to flour mixture, STIRRING just until dry ingredients are moistened.
STIR in yeast mixture; COVER and REFRIGERATE eight hours or overnight; REMOVE from refrigerator; STIR batter well.
For each pancake, POUR about 1/4 cup batter onto hot griddle or heavy skillet; COOK over medium-high heat until tops are covered with bubbles and edges look cooked;TURN and COOK other side.
Pancake batter may be stored in refrigerator up to 1 week.
Per Serving (excluding unknown items): 535 Calories; 16g Fat (27.8% calories from fat); 21g Protein; 75g Carbohydrate; 3g Dietary Fiber; 218mg Cholesterol; 1506mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.