Pancakes For A Crowd
Perfect for large gatherings, these fluffy pancakes are rich in flavor with a tender crumb. The combination of buttermilk and baking powder creates a light texture, making them ideal for brunch or breakfast buffets. They can be easily scaled up to serve a crowd with minimal effort.
Ingredients
Instructions
- Beat the eggs until well combined.
- Add the buttermilk and mix thoroughly.
- In a separate bowl, combine flour, sugar, baking powder, soda, and salt.
- Add the dry ingredients and oil to the wet mixture.
- Mix well until smooth and free of lumps.
- Heat a griddle or skillet and lightly grease.
- Pour batter onto the hot surface and cook until bubbles form on top, then flip and cook until golden brown.
- Repeat with remaining batter. Serve warm.
Tips & Substitutions
For lighter pancakes, separate the eggs and whip the whites until stiff peaks form, then gently fold them into the batter before cooking. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. Adjust the sugar depending on your sweetness preference; for a twist, consider adding vanilla extract or cinnamon for extra flavor.
Serving Suggestions
Serve these pancakes warm with a variety of toppings such as fresh berries, maple syrup, whipped cream, or even a dollop of yogurt. They pair beautifully with Homemade Orange Sherbet for a refreshing dessert or side. Consider offering a fruit compote or chocolate chips for added flavor options.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them by placing parchment paper between each pancake and storing in a freezer bag for up to 2 months. Reheat in the toaster or microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pancakes For A Crowd contains roughly 6808 calories, with 45g protein, 475g carbohydrates, and 540g fat. It is an excellent source of calcium (126% of the Daily Value), protein (90% of the Daily Value), and potassium (69% of the Daily Value), and a good source of dietary fiber and vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pancake batter ahead of time?
Yes, you can prepare the batter a few hours in advance. Store it in the refrigerator, but be aware that the baking powder may lose some potency, so it's best to use it within a few hours for optimal fluffiness.
How can I make these pancakes healthier?
To make healthier pancakes, swap half of the all-purpose flour for whole wheat flour or oat flour. You can also reduce the sugar and use applesauce as a substitute for some of the oil, which will lower the fat content while adding moisture.
What can I do if my pancakes are too thick?
If your pancake batter is too thick, add a little more buttermilk or milk, one tablespoon at a time, until you reach your desired consistency. Thin batter will produce lighter, fluffier pancakes, perfect for a crowd.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).