Buttermilk Pancakes for a Crowd

4.80 (14)
⏱ 50 mins 🍽 ['10', '10 servings'] 🌶 american 🏷 Breakfast

This recipe yields a generous quantity of classic buttermilk pancakes, ideal for serving a big group at breakfast. The batter comes together quickly by combining dry and wet ingredients separately before mixing. Cooked on a preheated skillet or griddle, the pancakes are golden brown and fluffy. The batch size also makes them convenient for freezing and reheating later. Preparation and cooking takes around 50 minutes in total.

Buttermilk Pancakes for a Crowd

Ingredients

  • 4 cups all-purpose flour
  • 0.25 cup white sugar
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 4 cups buttermilk
  • 4 eggs
  • 4 tablespoons canola oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon canola oil, or as needed

Method

  1. Collect all your ingredients. Place a cast iron skillet or griddle over the heat to preheat for 15 to 20 minutes.
  2. In a large mixing bowl, combine the all-purpose flour, white sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, eggs, 4 tablespoons of canola oil, and the vanilla extract.
  4. Add the wet mixture to the bowl of dry ingredients and whisk just until everything is incorporated.
  5. Use 1 teaspoon of canola oil to lightly grease the hot skillet. For each pancake, pour in batter using a 1/4 cup measure for small ones, 1/3 cup for medium, or 1/2 cup for large. Cook for 2 to 3 minutes until the edges look set and the bottom is a golden brown colour.
  6. Turn each pancake over and cook the other side for about 2 minutes until golden. Continue with the remaining batter, adding a little more oil to the skillet as needed to prevent sticking.

Nutrition (per serving)

Calories327 kcal
Fat9 g
Sugars10 g
Protein11 g
Sodium863 mg

Recipe details

CategoryBreakfast
Cuisineamerican
AuthorLinda Woodard