Pancakes are a classic breakfast favorite that bring comfort and joy to any table. This recipe is scaled up to serve 20 people, making it perfect for large family gatherings, brunch parties, or any occasion where you want to feed a crowd quickly and deliciously. The batter is simple, yielding fluffy, tender pancakes that everyone will love.
Ingredients
- 6 cups all-purpose flour (about 720 grams)
- 12 tablespoons granulated sugar
- 6 teaspoons baking powder
- 3 teaspoons baking soda
- 2 teaspoons salt
- 8 large eggs
- 8 cups buttermilk (1.9 liters)
- 1 cup (225 grams) unsalted butter, melted and cooled
- 4 teaspoons vanilla extract
- Butter or oil for cooking
Instructions
- In a very large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate large bowl, beat the eggs lightly. Add the buttermilk, melted butter, and vanilla extract, mixing well.
- Pour the wet ingredients into the dry ingredients. Gently stir with a large spoon or spatula just until combined. The batter should be slightly lumpy; do not overmix or the pancakes will be tough.
- Preheat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Use a 1/4 cup measuring cup to pour batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip carefully using a spatula and cook the other side until golden brown, about 1-2 minutes more.
- Transfer cooked pancakes to a warm platter and cover loosely with foil to keep warm. Repeat with remaining batter, adding more butter or oil to the skillet as needed.
- Serve immediately or keep warm in a 200°F (93°C) oven for up to 30 minutes until ready to serve.
Tips
- Substitutions: If you don’t have buttermilk, mix 8 cups of milk with 8 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- Mixing batter: Avoid overmixing to keep pancakes fluffy. It’s okay to have small lumps in the batter.
- Cooking temperature: Medium heat works best. Too hot and pancakes burn outside while staying raw inside; too low and they won’t brown properly.
- Storage: Leftover pancakes freeze well. Layer with parchment paper between each pancake, store in airtight bags, and freeze for up to 2 months.
Serving Suggestions
Serve these fluffy pancakes with a variety of toppings to please every palate. Classic options include maple syrup, honey, or fruit preserves. Fresh berries, sliced bananas, or stewed apples add natural sweetness and texture. For a decadent touch, offer whipped cream, chocolate chips, or nut butters. Savory eaters might enjoy pancakes topped with crispy bacon, sausage, or a dollop of Greek yogurt and smoked salmon.
Variations
Customize this basic pancake recipe to suit different tastes or dietary needs. For gluten-free pancakes, substitute the flour with a gluten-free all-purpose blend and check that baking powder is gluten-free. To make vegan pancakes, replace eggs with flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water, set for 5 minutes) and use plant-based milk with vinegar instead of buttermilk; swap butter for coconut oil or vegan margarine. Add-ins like blueberries, chocolate chips, or chopped nuts can be folded into the batter before cooking. For a whole grain boost, replace up to half the flour with whole wheat flour, but expect a slightly denser texture.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place pancakes in a single layer on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes until heated through. Alternatively, microwave a stack of pancakes covered with a damp paper towel for 30-60 seconds, but this can lead to a softer texture. For longer storage, freeze pancakes as described above. To reheat frozen pancakes, toast them in a toaster or toaster oven until warmed and slightly crisp on the edges.
Frequently Asked Questions
Can I prepare the pancake batter the night before?
Yes, you can prepare the batter the night before and store it covered in the refrigerator. However, the baking soda and baking powder will start reacting once mixed with the wet ingredients, so the batter may lose some of its leavening power and result in slightly less fluffy pancakes. For best results, add the baking soda and baking powder just before cooking if possible.
How do I keep pancakes warm when cooking for a large group?
Preheat your oven to 200°F (93°C) and place cooked pancakes in a single layer on a baking sheet. Cover loosely with aluminum foil to prevent drying out. This method keeps pancakes warm and soft for up to 30 minutes while you finish cooking the rest.
What is the difference between baking powder and baking soda in this recipe?
Baking powder contains both an acid and a base and helps pancakes rise by producing carbon dioxide bubbles. Baking soda requires an acidic ingredient, such as buttermilk, to activate it. Using both ensures optimal rise and tenderness. Omitting one may affect the texture and fluffiness.
Can I make pancakes ahead and reheat them? Will they taste fresh?
Yes, pancakes can be made ahead and reheated. While fresh pancakes are best, reheated pancakes retain much of their flavor and texture if warmed properly in an oven or toaster. Avoid microwaving without moisture, as this tends to make them rubbery.
How thick should the batter be for perfect pancakes?
The batter should be thick enough to hold its shape when poured but still spread slightly on the griddle. It should be pourable but not runny, similar to a slightly thick cream. If too thick, add a little more buttermilk; if too thin, add a bit more flour.
Why do my pancakes sometimes turn out tough instead of fluffy?
Tough pancakes usually result from overmixing the batter or cooking at too high a temperature. Overmixing develops gluten, making pancakes dense. Cooking too fast causes the outside to brown before the inside cooks, leading to a rubbery texture. Mix until just combined and cook on medium heat for best results.
With this recipe and guidance, you can confidently serve fluffy, crowd-pleasing pancakes to 20 people and enjoy a stress-free, delicious breakfast or brunch gathering.
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