Pancakes for a crowd or to freeze for later.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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'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.

Nutrition Facts

327 calories; protein 10.9g; carbohydrates 48.5g; fat 9.4g; cholesterol 78.3mg; sodium 863.2mg. Full Nutrition
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