Buttermilk Pancakes for a Crowd Recipe

Directions

Preheat a cast iron skillet or griddle over medium heat for 15 to 20 minutes.
Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl.
Mix buttermilk, eggs, 4 tablespoons oil, and vanilla extract together in a medium bowl. Pour wet ingredients into dry ingredients and whisk until mixed.
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.

Cook 5-star weekday dinners every time.

Cook's Notes:
The recipe yield and servings are dependent on the size of the pancakes made.
The need to grease the cast iron skillet is dependent on how well seasoned your skillet is. It may not be necessary at all.

Per Serving: 327 calories; 9.4 48.5 10.9 78 863 Full nutrition