Buttermilk Pancakes for a Crowd
Fluffy, golden, and perfectly tender, these Buttermilk Pancakes for a Crowd are the ultimate breakfast solution for family gatherings, brunch parties, or weekend feasts. Featuring six cups of tangy buttermilk and a touch of vanilla, this recipe yields pancakes with a rich flavor and soft, airy texture that will have everyone asking for seconds. The batter comes together in just 15 minutes with simple pantry staples like flour, sugar, and baking powder, and it’s designed to feed up to 20 people. Cooked to perfection on a griddle and kept warm in the oven, these pancakes ensure that every guest enjoys a hot, fresh stack. Top with maple syrup, fresh berries, or whipped cream for a customizable breakfast treat that delights both kids and adults. Perfect for feeding a crowd while keeping it stress-free, this recipe is a must-try for pancake lovers!
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Recipe Information
Ingredients
- 6 cups all-purpose flour
- 6 tablespoons granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 6 cups buttermilk
- 6 pieces large eggs
- 1 cup unsalted butter (melted and cooled)
- 2 teaspoons vanilla extract
- 2 tablespoons neutral oil or butter for greasing the griddle
Instructions
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a second large bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the bowl of dry ingredients, whisking gently until just combined. Do not overmix; a few lumps are okay.
Preheat a large griddle or non-stick skillet over medium heat. Lightly grease with a small amount of neutral oil or butter.
Using a 1/4-cup scoop for consistency, pour circles of batter onto the hot surface. Leave enough space between pancakes to prevent them from spreading into each other.
Cook the pancakes for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while repeating the cooking process with the remaining batter.
Serve pancakes warm with your choice of toppings such as maple syrup, fresh fruit, whipped cream, or powdered sugar.
Nutrition Facts
Calories |
6241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.9 g | 395% | |
| Saturated Fat | 165.3 g | 826% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1801 mg | 600% | |
| Sodium | 11020 mg | 479% | |
| Total Carbohydrate | 711.4 g | 259% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 149.1 g | ||
| Protein | 159.1 g | 318% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 2001 mg | 154% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 3231 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
