Pancakes are a classic breakfast favorite that bring everyone together with their fluffy texture and comforting flavor. Making pancakes for a large group, such as 50 people, requires scaling the recipe thoughtfully to ensure consistent results and efficient preparation. This recipe guides you through creating a big batch of pancakes that are easy to make, serve, and enjoy.
Ingredients
- 10 cups (1.25 kg) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 6 tablespoons baking powder
- 3 teaspoons baking soda
- 2 teaspoons salt
- 10 large eggs
- 10 cups (2.4 liters) buttermilk
- 2 1/2 cups (600 ml) whole milk
- 1 1/4 cups (280 g) unsalted butter, melted and slightly cooled
- 5 teaspoons vanilla extract (optional)
- Non-stick cooking spray or additional butter/oil for cooking
Instructions
- Prepare your equipment: Use a very large mixing bowl or divide ingredients into two large bowls for easier handling. Have several large skillets or griddles ready, preheated over medium heat.
- Mix dry ingredients: In your large bowl(s), sift or whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Whisk wet ingredients: In a separate large container, beat the eggs lightly. Add the buttermilk, whole milk, melted butter, and vanilla extract. Stir until combined.
- Combine wet and dry: Gradually pour the wet ingredients into the dry ingredients, stirring gently with a large spoon or spatula. Mix just until combined—some small lumps are okay. Overmixing can make the pancakes tough.
- Rest the batter: Let the batter sit for 5-10 minutes. This allows the baking powder and soda to activate and the gluten to relax, resulting in fluffier pancakes.
- Heat the cooking surface: Lightly grease your griddle or skillet with butter or cooking spray. Maintain medium heat to avoid burning the pancakes while ensuring they cook through.
- Cook the pancakes: Pour approximately 1/4 cup (60 ml) of batter per pancake onto the griddle, spacing them to avoid crowding. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes until golden brown.
- Keep warm: Transfer cooked pancakes to a baking sheet and keep warm in a low oven (around 200°F/95°C) while you finish cooking the rest.
- Serve promptly: Serve pancakes hot with your choice of toppings and accompaniments.
Tips
- Substitution for buttermilk: If you don’t have buttermilk, mix 10 cups of whole milk with 10 tablespoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.
- Batch prep: For efficiency, divide the batter into two or three bowls and cook in parallel on multiple griddles or skillets.
- Don’t overmix: Overmixing the batter activates gluten and leads to dense pancakes. Stir just until the ingredients are moistened.
- Adjust heat as needed: If pancakes brown too quickly, lower the heat. Too low heat means undercooked centers.
Serving Suggestions
Pancakes are incredibly versatile. For a classic breakfast, serve with butter and real maple syrup. Fresh fruit like berries, sliced bananas, or stewed apples add brightness and sweetness. Whipped cream, yogurt, or nut butters can offer extra richness. For savory options, top with fried eggs, bacon, or smoked salmon with cream cheese. Consider a pancake bar with various toppings to let guests customize their plates.
Variations
To mix things up, try adding blueberries, chocolate chips, or chopped nuts directly into the batter before cooking. For gluten-free pancakes, replace the all-purpose flour with a gluten-free blend, but note the texture may vary slightly. You can also swap buttermilk for yogurt or kefir for a tangy flavor. For vegan pancakes, substitute eggs with flaxseed meal soaked in water and use plant-based milk and oil instead of butter.
Storage and Reheating
Leftover pancakes can be stored in an airtight container or resealable plastic bag in the refrigerator for up to 3 days. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. To reheat, warm pancakes in a toaster, oven (350°F/175°C for 10 minutes), or microwave until heated through. When freezing, separate layers with parchment paper to prevent sticking.
Frequently Asked Questions
How do I keep pancakes warm when cooking for a large group?
Keep cooked pancakes warm by placing them on a baking sheet in a low oven set to about 200°F (95°C). Cover loosely with foil to prevent drying out. This method allows you to cook pancakes in batches without losing heat or texture.
Can I prepare pancake batter the night before?
Yes, you can prepare the batter the night before and store it covered in the refrigerator. However, baking powder and baking soda lose some leavening power over time, so pancakes might be slightly less fluffy. Give the batter a gentle stir before cooking.
Why are my pancakes turning out flat or dense?
Common causes include overmixing the batter, old or expired leavening agents, or cooking at too low a temperature. Be sure to mix just until combined, use fresh baking powder and baking soda, and maintain medium heat while cooking.
How big should each pancake be for serving 50 people?
A 1/4 cup (60 ml) scoop per pancake yields medium-sized pancakes that are easy to flip and serve. If you want larger pancakes, increase the batter per pancake, but cooking times will be longer, and flipping may be trickier with large batches.
Can I use a stand mixer to make this large batch?
Yes, a stand mixer with a large bowl can handle this quantity, but mix on low speed to avoid overworking the batter. Alternatively, mix in portions to ensure even mixing without overdeveloping gluten.
What if I don’t have buttermilk or a substitute?
If you lack buttermilk or a substitute, you can still make pancakes with milk alone, but the flavor and tenderness may be less pronounced. Adding a bit of lemon juice or vinegar helps activate the baking soda for fluffier pancakes.
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