Pancakes are a classic breakfast favorite known for their fluffy texture and versatility. This recipe is scaled to serve 10 people, making it perfect for family gatherings or weekend brunches. By following simple steps and using common ingredients, you’ll achieve light, tender pancakes that everyone will enjoy.
Ingredients
- 4 cups (480g) all-purpose flour
- 6 tablespoons granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 large eggs
- 4 cups (960ml) buttermilk, shaken
- 1 cup (240ml) whole milk
- 8 tablespoons (115g) unsalted butter, melted, plus extra for cooking
- 2 teaspoons pure vanilla extract (optional)
Instructions
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- Mix wet ingredients: In a separate bowl, beat the eggs. Add the buttermilk, whole milk, melted butter, and vanilla extract if using. Stir until combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or wooden spoon just until combined. The batter should be slightly lumpy; do not overmix to avoid tough pancakes.
- Preheat griddle or pan: Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. To test if it’s ready, sprinkle a few drops of water on the surface – if they sizzle and evaporate quickly, it’s hot enough.
- Cook pancakes: Using a 1/4 cup measuring cup, pour batter onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden brown, about 1-2 more minutes.
- Keep warm: Transfer cooked pancakes to a plate and keep warm by covering loosely with foil or placing in a warm oven (about 200°F / 90°C) while you finish cooking the rest.
- Serve immediately: Serve pancakes hot with your favorite toppings or syrups.
Tips
- Substitution: If you don’t have buttermilk, make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Don’t overmix: Overmixing the batter develops gluten and results in dense pancakes. It’s okay to have a few lumps.
- Temperature control: Medium heat is crucial. Too hot and the pancakes will burn outside but remain raw inside; too low and they become tough and dry.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
Serving Suggestions
Serve these pancakes with classic maple syrup and butter for a timeless breakfast. Fresh fruit like blueberries, sliced strawberries, or bananas add brightness and natural sweetness. For a savory twist, top with crispy bacon, a dollop of sour cream, or a sprinkle of shredded cheese. Whipped cream and nuts can provide extra indulgence for special occasions.
Variations
You can customize this basic pancake recipe in many ways. Add 1 teaspoon of cinnamon or pumpkin pie spice to the dry ingredients for warm flavor notes. For chocolate lovers, fold in 1 cup of chocolate chips or cocoa powder (reduce flour by 2 tablespoons if using cocoa). To boost nutrition, substitute half the flour with whole wheat flour or oat flour, keeping in mind the texture will be heartier. For gluten-free pancakes, use a gluten-free flour blend and ensure baking powder is gluten-free.
Storage and Reheating
Refrigeration: Store leftover pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days. To prevent sticking, place parchment or wax paper between layers.
Freezing: For longer storage, freeze pancakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They keep well for up to 2 months.
Reheating: The best way to reheat pancakes is in a toaster or toaster oven, which restores crispness on the edges. Alternatively, warm them in a skillet over medium-low heat or microwave covered with a damp paper towel for 20-30 seconds. Avoid overheating to keep them tender and moist.
Frequently Asked Questions
How do I make pancakes fluffy for a large group?
Using both baking powder and baking soda in combination with buttermilk creates a chemical reaction that produces carbon dioxide bubbles, making the pancakes rise and become fluffy. Also, avoid overmixing the batter to keep the texture light and tender.
Can I prepare the batter ahead of time?
You can prepare the batter up to 2 hours in advance and keep it covered in the refrigerator. Give it a gentle stir before cooking, as some separation may occur. Avoid making it too far ahead, as the leavening agents will lose effectiveness.
What if I don’t have buttermilk?
Buttermilk adds acidity and tang that activate baking soda, improving rise and flavor. If unavailable, make a substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of regular milk. Let it sit for 5 minutes before using.
Why are my pancakes turning out flat or dense?
Common causes include expired or insufficient leavening agents, overmixing the batter, or cooking at too low a temperature. Make sure your baking powder and baking soda are fresh, mix batter just until combined, and cook on a moderately hot griddle.
How do I keep pancakes warm while cooking a large batch?
Place cooked pancakes on a baking sheet in a single layer and keep in a warm oven set to 200°F (90°C). Cover loosely with foil to retain moisture without steaming them soggy.
Can I add mix-ins like blueberries or nuts?
Yes! Gently fold fresh or frozen blueberries, chopped nuts, or chocolate chips into the batter just before cooking. Avoid stirring too vigorously to keep the batter light and maintain fluffiness.
This pancake recipe balances ease and flavor, making it a reliable choice for feeding a crowd. With these tips and variations, you can tailor it to your taste and occasion, ensuring a delicious breakfast everyone will love.
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