Buttermilk Pancakes for a Crowd

unknown unknown sweet sour savory medium medium

Prep

21 min

Cook

67 min

Total

88 min

Ingredients (10)

4 cups all-purpose flour g

¼ cup white sugar g

1 tablespoon baking powder g

1 tablespoon baking soda g

1 teaspoon salt g

4 cups buttermilk g

4 eggs g

4 tablespoons canola oil (Optional) g

1 tablespoon vanilla extract g

1 teaspoon canola oil, or as needed (Optional) g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients. 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.