Buttermilk Pancakes for a Crowd

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.