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Buttermilk Pancakes for a Crowd

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"Pancakes for a crowd or to freeze for later."
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50 m servings 327
Original recipe yields 10 servings


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  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.


  • 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

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

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