Buttermilk Pancakes for a Crowd recipe

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Ingredients

4 cups all-purpose flour
¼ 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

Nutrition Info

327.3 calories
carbohydrate: 48.5 g
cholesterol: 78.3 mg
fat: 9.4 g
fiber: 1.4 g
protein: 10.9 g
saturatedFat: 1.7 g
servingSize: -
sodium: 863.2 mg
sugar: 10.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat a cast iron skillet or griddle over medium heat for 15 to 20 minutes.

  2. Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl.

  3. Mix buttermilk, eggs, 4 tablespoons oil, and vanilla extract together in a medium bowl. Pour wet ingredients into dry ingredients and whisk until mixed.

  4. Lightly grease the preheated skillet with 1 teaspoon canola oil. Pour batter into the hot skillet by 1/4 cup for small pancakes, 1/3 cup for medium pancakes, or 1/2 cup for large pancakes. Cook until edges are slightly dry and underside is golden brown, 2 to 3 minutes. Flip and cook until golden brown on second side, about 2 minutes more. Repeat until all batter is cooked. Regrease the skillet as necessary to keep pancakes from sticking.

Recipe Yield

10 servings

Recipe Note

Pancakes for a crowd or to freeze for later.

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