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Buttermilk pancakes for a crowd recipe

Buttermilk pancakes for a crowd recipe


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  • Recipes
  • Dish type
  • Pancakes
  • Buttermilk pancakes

Feeding a crowd for a lazy weekend brunch? This recipe feeds at least 12 hungry people. Serve these fluffy buttermilk pancakes on their own or as part of an American-style breakfast with bacon or sausage and fried eggs.

898 people made this

IngredientsServes: 12

  • 5 eggs
  • 350ml milk
  • 90g butter, melted
  • 2 pints buttermilk
  • 650g plain flour
  • 5 teaspoons baking powder
  • 5 teaspoons bicarbonate of soda
  • 1 pinch salt (optional)
  • 5 tablespoons caster sugar

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Whisk together eggs, milk, butter and buttermilk in a large bowl. Combine flour, baking powder, bicarb, salt and sugar; stir into wet ingredients just until blended. Adjust thickness of the batter to your liking by adding more flour or buttermilk if necessary.
  2. Heat a large frying pan over medium heat and coat with cooking spray. Pour 60ml of batter into the pan for each pancake and cook until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.

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Reviews & ratingsAverage global rating:(1017)

Reviews in English (817)

by CHARISSALYNN

These are the BEST pancakes I have ever eaten. Usually I like to drown my pancakes in my homemade apple syrup, but these were awesome with a minimal amount of syrup.I made these last week, substituting milk and lemon juice for the buttermilk. It did not work, not sure if that was because of my error or whatever. In any case, I made it as stated today and they were perfect. I also scaled the recipe down to 9.6 servings to get equal eggs, etc.I really can't say enough about these, this recipe will be my pancake recipe from now on. You can also scale to 7.2 (3 eggs, 3 flour, 3 buttermilk, etc.); 4.8 (2 eggs, 2 flour, 2 buttermilk); 2.4 (1 egg, 1 flour, 1 buttermilk).Thank you for contributing! My family and I thank you very much!-05 Nov 2005

by Jessica Sherman

Okay, so I have never felt compelled to write a recipe review before, but after making and (better yet) tasting these pancakes I just had to write a review! I am a pancake fiend and have tried just about every pancake mix there is, but I was never fully satisfied w/ the results. Well, that's all behind me now because this recipe is a keeper! The pancakes come out so light and fluffy and utterly delicious!!! I've made this 4 times now for friends and family and everyone raves about them and asks for the recipe. Also, the last couple of times I made them I added 2 tbsp each of milled flax seed and wheat germ; it doesn't change the taste at all and it adds a little healthy twist to it!-18 Oct 2006

by Loralie

Now that's a pancake! Light and fluffy...everyone loved them. I scaled recipe back to 4.8 to feed 3 adults and 2 kids. Did not have buttermilk on hand so used 2 tblsp of lemon juice and filled measuring cup to 2cups of Milk...let sit for 5-10 mins to make your buttermilk, then added the required 1/2c regular milk with the rest of the wet ingredients. Will certainly make again!-02 Jul 2006


You could spend your whole life searching for the fluffiest pancakes ever, or you could try these. It usually takes a lot of trial and error to find that sweet spot for your Sunday stack, but with this classic recipe for buttermilk pancakes, you can say goodbye to the guesswork. Made with just a few pantry staples and a cup of buttermilk (the secret to an extra tender bite), these pancakes are soft and light enough to practically melt in your mouth, but can still stand up to a few glugs of maple syrup and a handful of fresh berries.

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk (see notes)
  • 1 large Nellie’s Free Range Egg
  • 1 tablespoon Nellie’s Free Range Unsalted Butter, melted
  • Butter, maple syrup, or fresh berries, for topping (optional)

How To Make the Lightest, Fluffiest Buttermilk Pancakes

Yield Makes 18 to 24 (3-inch) pancakes

  • shellfish-free
  • kidney-friendly
  • fish-free
  • alcohol-free
  • low-potassium
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • soy-free
  • red-meat-free
  • Calories 267
  • Fat 13.6 g (20.9%)
  • Saturated 8.2 g (40.8%)
  • Carbs 29.5 g (9.8%)
  • Fiber 0.8 g (3.4%)
  • Sugars 5.6 g
  • Protein 6.6 g (13.2%)
  • Sodium 279.3 mg (11.6%)

Ingredients

unsalted butter, melted and cooled slightly, plus more for the pan

fresh blueberries (optional)

Equipment

Baking sheet, for keeping the pancakes warm in the oven

Cast-iron or nonstick skillet

1/4-cup measure, or a big soup spoon

Instructions

Warm the oven. Fit a wire rack inside a rimmed baking sheet. Place the baking sheet in the oven and set the temperature to 225°F. This is for keeping the batches of pancakes warm until you're ready to serve.

Separate the eggs. Separate the eggs, placing the yolks in a medium bowl and the whites in a small bowl.

Whisk together the egg yolks, buttermilk, and milk. Add the buttermilk and milk to the egg yolks and whisk to combine. Add the melted, cooled butter and whisk to combine set aside.

Whisk the dry ingredients together. Place the flour, sugar, salt, baking powder, and baking soda in a large bowl and whisk to combine.

Make the batter. Pour the milk mixture over the flour mixture. Stir gently just until you no longer see any dry flour.

Stir in the egg whites. Add the egg whites to the batter and stir until you no longer see any unmixed whites.

Rest the batter. Set the bowl aside and rest the batter for at least 5 minutes, or up to 1 hour. After resting, the batter should look thick and slightly foamy.

Warm the skillet. Place a large cast iron or nonstick skillet over medium-high heat and add a pat of butter or a teaspoon of cooking oil. Warm until the butter foams but doesn't brown, or until the oil shimmers and moves smoothly across the skillet.

Begin cooking the pancakes. Using a 1/4 cup measuring cup or a big soup spoon, drop the pancake batter into the skillet. The batter should spread to about 3 inches wide. Sprinkle each pancake with 5 to 6 blueberries, if desired

Cook the first side until you see bubbles. Watch for bubbles to start forming on the surface of the pancake. When those bubbles burst and when the edge of the pancake looks set, flip the pancake. This should take about 2 1/2 minutes adjust the heat as needed if it seems like the pancakes are cooking too quickly or slowly.

Cook the second side until golden, about 2 1/2 minutes. Flip the pancakes. Again, adjust the heat as needed if it seems like the pancakes are cooking to quickly or slowly.

Transfer the cooked pancakes to the oven. Once cooked, transfer all of the pancakes to the oven to keep them warm until you're ready to serve. (Or serve the pancakes in batches!)

Continue cooking the pancakes in batches. I always find that the first batch is a "sacrificial batch" for getting the pan to the right temperature and getting into the pancake-making groove. Subsequent batches go much more smoothly! Add more butter or oil to the pan as needed to keep the pancakes from sticking. Adjust the heat as needed to keep the pancakes cooking evenly.

Serve pancakes right away! When all the pancakes are ready, serve with butter and maple syrup.

Recipe Notes

Storage: Leftover pancakes will keep in the fridge for up to a week, or can be kept frozen for up to three months reheat in the toaster until warmed through and crispy.

No buttermilk? Try one of these buttermilk substitutes.

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories.


  • 2 Cups Original Bisquick Mix
  • 2 teaspoons baking powder
  • 2 Tablespoons Vegetable Oil
  • 1 teaspoon vanilla
  • 3 Tablespoons Sugar
  • 1 Cup Milk
  • 2 Eggs

These will not disappoint! I even doubled the recipes and saved the pancakes in my fridge and they were just as good the second and third day. They really really do melt in your mouth!

Now that you have the Ultimate Pancake recipe you need the perfect syrup….

This Buttermilk syrup recipe is so beyond amazing! My mother has been known for this syrup forever and my kids are spoiled now and will only eat pancakes if I make this syrup. You would think it would be hard but its very easy. It really is a must try and a crowd pleaser!

Buttermilk Syrup

  • 1/2 cup of Butter
  • 3/4 Cup Sugar
  • 1/2 Cup Buttermilk
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda

Melt butter in medium to large saucepan on medium heat. Then add sugar, and butter. When it starts to boil remove from heat and add baking soda and vanilla. * The syrup will then foam up* It is now time to enjoy! I will normally double the recipe and the save the rest in the fridge. It will last up to 2 weeks in the fridge. I normally just put in the the microwave to warm for a few seconds.

9 Comments

Chris k in Wisconsin

These sound wonderful!! For the syrup…. I’m not sure what a cube of butter is. Is this a stick of butter? The info would be appreciated. Thanks so much!!

Vanessa

Hi Savannah, these pancakes look so yummy! I’d like to try your syrup, one question: 𔄙 cube butter”, does that mean a tiny piece? Like take a pat of butter and cut into cubes and use 1? Sorry, I’m weird like that!

Joyce

Sounds Delicious! Two questions for you! How much is a cube of butter? Do you use low fat buttermilk because that is all I can find in our stores. Otherwise I add vinegar to whole milk.
I am going to make them for my grandkids next week. Thanks so much for sharing!

Vikki

how do you make buttermilk with vinegar. what is the ratio vinegar to milk?

Blog Bests for February 1, 2014 | Making it Home

[…] Ultimate Pancakes with Buttermilk Syrup […]

Ginny

This is my new best one and only syrup. I’ll never, ever buy store-bought syrup again. I made mine a little different but the same ingredients. I used homemade buttermilk: 1/2 cup whole milk + 2 teaspoons lemon juice. At first, I added 1 1/2 tsps. lemon juice, but the milk didn’t thicken up so I added another 1/2 tsp and the milk thickened instantly. I used a generic brand lemon juice called Kurtz. I suppose you could use white vinegar just as well.

I used a whole cup of sugar and 1 stick of margarine (I had no butter) and a pinch of salt. I melted the butter first then added everything else EXCEPT the vanilla. I let it boil for 7 minutes, stirring often. Right before the 7 minute mark, the mixture began taking on a brownish color. At 7 minutes, I removed the pot from heat and added 2 tsps. vanilla. Stir and cool.

The reason I put the baking soda in at the beginning was because when I read other people experienced an after taste of baking soda when they added the baking soda at the end along with the vanilla. So I took the chance on boiling it along the the sugar, buttermilk, ec.

All I can say is WOWSAH!! I can’t wait to make pancakes and for my daughters and grandkids taste this syrup. After making this syrup, I licked the pot and spoon clean. Its very addictive. It wasn’t too sweet either but just right. So happy I found this recipe.

Mallory & Savannah

Thanks for sharing your experience Ginny. It really is SO yummy. xoxoxo

Blake

simple yet delicious! Thanks for sharing..always seemed to be complex for a good old pancake recipe. This was perfect they turned out yummy! Fresh and I know what went in them:) 

George

I had to alter this recipe a little bit. It used to originally call for 3t of baking powder vs. the now 1. I find the original 3t to be MUCH better. The pancakes come out quite fluffy ( if the batter appears too fluffy after mixing, add a little milk until batter gets to your liking). These pancakes are absolutely delicious! 


Buttermilk Aebleskivers

Buttermilk Aebleskivers are a Danish treat, a cross between a pancake and donut without the deep frying! We love to make Buttermilk Aebleskiver on Christmas morning and eat them plain, filled with a little jam or chocolate and sprinkle with powdered sugar.

Introduction to Danish Aebleskiver

A few years ago, my friend Jill hosted a gathering for the young women in our neighborhood at Christmas time. We spent a good part of the evening eating these delicious Danish Aebleskiver. It was the first time I helped make aebleskiver and I was amazed at how simple they are to create at home! My guess is, most of the ingredients you will have on hand in your pantry and fridge.

What you need to make Danish Aebleskiver

The only absolutely necessary piece of equipment is the Aebleskiver pan. One is essential, two are nice if you are feeding a large crowd! I have this pan, and also this less expensive pan. I can’t detect much of a difference at all while cooking the aebleskiver.

This recipe for Buttermilk Aebleskiver takes minutes to mix up and then it’s just a matter of cooking the batter in an Aebleskiver pan and keeping up with the demand of flipping and sprinkling the aebleskiver with powdered sugar before they get eaten up! If you are using two pans, two people in charge of cooking and filling the pans, flipping, etc., makes the process much easier!

Variations of Buttermilk Aebleskiver

There are many variations to Buttermilk Aebleskiver! If you love chocolate, try making some of the batter chocolate. Add 1/4 cup of unsweetened cocoa powder to the batter and cook as directed. If you want to flavor half of the batter with chocolate, cook about half of the batter and then add two tablespoons of cocoa powder to the remaining batter before cooking.

Mini chocolate chips or Nutella spread in the middle of the Aebleskiver are a fun twist! Place a small amount of batter (1/2 of normal amount) into the pan. While the batter is cooking, fill with chocolate chips or Nutella, then spoon a little more batter on top before flipping over with wood skewers . If you don’t have wood skewers (sold in most grocery stores, hanging in the baking aisle) you may also use toothpicks!

Fruit or jam filling may also be added to the dough using the same method as the chocolate filling!

Danish Ancestors found!

The tradition of making Aebleskiver took on more meaning to me after recently discovering I have Danish ancestry. We have Danish ancestors dating back to the early 1600’s! They were from Maribo, Denmark and later emmigrated to Utah.

I would love to have a peek and see what they ate during Christmas long ago…I wonder if they were gathered around a table or stove enjoying Aebleskiver in December? Oh, also, I found out Aebleskiver is the plural of Aebleskive!

How to make Danish Aebleskiver:

  • Separate whites and beat until peaks form.
  • In another bowl, combine egg yolks and buttermilk.
  • Add dry ingredients all at once to buttermilk mixture.
  • Add melted butter.
  • Fold in egg whites.
  • Heat Aebleskiver pan, and butter each portion of pan.
  • Place a small amount of batter into pan and cook until golden.
  • Turn with skewers or toothpicks.
  • Remove from pan and sprinkle with powdered sugar while hot!

Buttermilk Aebleskiver are a perfect Christmas morning treat served with an overnight breakfast casserole, such as Cowboy Christmas Breakfast, Overnight Croissant Breakfast Bake, or Christmas Morning Brioche and Tomato Bake. Add some fresh fruit and cocoa and you’ll have a Christmas morning tradition your family will look forward to each year!

**This post was originally published December 18, 2015 and has been updated to include notes about adding eggs to the recipe, the second (less expensive) pan, and notes about family ties to this recipe!


Buttermilk pancakes for a crowd recipe - Recipes

Preheat the oven to 250°F degrees.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and kosher salt until well combined and aerated. Pour the buttermilk on top, crack eggs into buttermilk, and add the 3 tablespoons of the melted butter to the mixture. Starting in the center and eventually moving towards the outside of the bowl, whisk everything together, just until all ingredients are incorporated and a thick, lumpy batter forms. (Do not overbeat.)

Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Brush the cooking surface with some melted butter. Raise heat to medium–low, and using a measuring cup, ladle about 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, being careful not to crowd the cooking surface.

Cook the pancakes until the bubbles that rise to the surface stop closing up immediately upon popping, 2 to 4 minutes. (If using blueberries, add 4 to 6 blueberries to each pancake before flipping and let them sink into the batter.0

When a small crater appears and remains such, and the bottom of the pancake looks golden-brown, then you can flip (a fish spatula makes the flipping much easier). Cook until the other sides are lightly browned, about 1 to 2 minutes. Keep in mind that the longer you cook the pancakes, the slightly faster this process will go as the pan or griddle will be more thoroughly heated through trust your eyes and nose more than the time frame. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in the warmed oven until all the batter is used up and you are ready to eat. In between batches of pancakes, brush your cooking surface with more melted butter.

Memories Are Made In the Kitchen

Make delicious new memories as a family by cooking unique, kid-approved recipes that are simple and nutritious. It's time to bring back family meal time - Little Sous makes that easy.


Marion Cunningham's The Breakfast Book Buttermilk Pancakes

"I often ask people what they think of breakfast, and most reply instantly that it is their favorite meal. When pressed to tell what they eat for breakfast, their answers become rather vague. I've decided that they love the idea of breakfast, but they need some good guidance and recipes actually to get them to cook it. Breakfast has remained pure amid all the food trends with their stylish dishes and chic ingredients. The honest simplicity of breakfast is so captivating."

Marion Cunningham wrote these timeless words in the introduction to her simply, and aptly named, The Breakfast Book 20 years ago.

Although I own many cookbooks, this sweet little hardcover is covered with the most flour and butter stains. And, upon opening, it turns immediately to page 112, where the recipe for Buttermilk Pancakes sits, near the beginning of a chapter titled Griddling.

I have fed many a person with this recipe. I've made them with the substitutions Ms. Cunningham suggests, made them plain, and recently taken the liberty of changing their characteristics by moving around some of the ingredient amounts.

The Internet is full of recipes people love. I receive at least 10 emails a week from eggbeater readers looking for recipes for this or that. Sometimes I reply, as gently as I can muster, that to achieve exactly what they're looking for, they may want or need to experiment a bit to get the baked good of their dreams.

I realize few feel comfortable enough with baking in the first place enough to throw caution to the wind and change amounts, methods and substitute. I have two pieces of advice for this:

1. When you make something over and over you will get to know it like you know a friend. Recipes with the fewest amounts of ingredients will allow you to see what the nature of each ingredient does inside said recipe.

2. After you've made something once, experiment slowly. Meaning: increase, decrease or substitute partially, with small amounts here and there. Make notes on your changes so you can indeed get to know what each ingredient does and does not do to your end result.

I have written a number of step-by-step "tutorials"* on a few methods/recipes in order to teach people what ingredients do what when and how. The "why's" rarely appear in cookbooks because few authors can afford to pay for recipe testing, let alone all the extra pages it would take to go into full explanations for each recipe and its corresponding set of ingredients and method.

What each of likes and needs from a pancake is dependent on who made our first pancake taste and texture impression. For me it was my mother's mother, my Nanny, Eve Gordon, in her colorful Long Island neon pink paisley wallpapered kitchen. The pancakes were small, un-circles, fairly flat, cooked in a generous amount of Breakstone's whipped sweet butter. The mix was Aunt Jemima. So of course, to me, this is what the perfect pancake tastes like.

The first time someone made me pancakes "from scratch" I was almost 20. The Connecticut boy who made them for me shook his head sadly when he found out I didn't know such a thing could be done. And then he placed maple syrup on the table his family had made the winter previous.

Sometimes the best lessons are best learned over the best pancakes and their corresponding sauce.

MARION CUNNINGHAM'S THE BREAKFAST BOOK BUTTERMILK PANCAKES
Adapted by Shuna fish Lydon

1 Cup Buttermilk
2 Large eggs
3 Tablespoons unsalted butter, melted
1 Cup all purpose flour
1/2 teaspoon Kosher salt
1 teaspoon baking soda, sifted

1. Put the buttermilk, eggs and melted butter into a mixing bowl. Whisk to combine thoroughly.
2. In another large bowl whisk together flour, salt and sifted baking soda. Make a "well" in center.
3. Pour the buttermilk mixture into the center of the "well" and stir until combined, but do not over mix-- a few lumps are ok.
4. Heat up a cast iron skillet slowly until medium hot. I place my hand over the surface of the pan, hovering near an inch over the surface. If I feel heat radiating out, it's ready.
5. Melt a small pat of butter in skillet. If the butter immediately browns, turn heat down.
6. Scoop large dollops of batter into prepared pan. Do not crowd pancakes you will need room to flip them.
7. When bubbles form across the entire surface, flip pancakes. Pancakes should only be flipped once.

I like to heat up my oven and keep a plate inside so that I can place the ready pancakes in there to wait, thereby being able to sit down with the person I'm eating pancakes with. This recipe has made anywhere from 6-8 average sized pancakes, enough for two people with one or two leftover.

If you like a fluffier pancake add 1/4 teaspoon more baking soda. If you want a butterier pancake, add 1 tablespoon more melted butter or decrease the flour to 3/4 Cup. If you like an even flatter pancake than me, add 1/4 Cup more buttermilk or whole milk. If you want your pancake to be sweet before you slather it with maple syrup or your favorite marmalade, add 1 Tablespoon of sugar to the batter.

*If you're looking for more of the hows and whys concerning how certain ingredients behave in baked goods, I have written these tutorials: Pie Dough, Crepes, Dacquoise/Meringue, to name a few. And I will be teaching another set of Baking Fundamental classes starting in the Spring. Email me if you're interested.


Buttermilk pancakes are terrific for dinner too!

Yes, my mother made these buttermilk pancakes lots and lots of times for dinner and EVERY single time, they came out perfectly. They are a tiny bit fluffy, with a wee bit of sugar (my mother added more) and well, what can I say? They taste amazing! I had completely forgotten how something as simple as Canadian buttermilk pancakes is such a crowd pleaser. Okay, there were only four of us. But everyone loved them and of course, asked why I never make them before – how could I have kept this from them all these years? Maybe because I grew up on them and these days I like my buckwheat pancakes too much.
These buttermilk pancakes pretty much hold their own. All you need is a slab of butter, a thick drizzle of real maple syrup, and happiness ensues. And I’d say, it’s perfectly acceptable to do as my mother did and use good old all-purpose flour, or you could switch it out for spelt, or even experiment further with a whole grain version.


  1. In a stand up mixer beat eggs until frothy.
  2. Add buttermilk, vanilla, almond extract and melted butter.
  3. Mix until combined.
  4. In a separate container combine all of the rest of the ingredients.
  5. Gradually add to the egg mixture and mix until well combined.
  6. Servings depend on the size of pancakes we make ours the size of dinner plates. The serving suggestion reflects that.

Notes from original poster: This is the recipe we use at the restaurant. I am putting it in here for safe keeping, since they keep losing it! LOL. These are so good you don’t even need syrup!! This recipe is also used for Belgium waffles.

My review of the recipe: I used this at the school and it makes a ton of pancakes. We used them for 2 meals, one as pancakes the other with sausages. The kids loved them. I used less milk, because I like a thick batter. And no almond extract because nut allergies. The leftovers froze and reheated well in a oven.

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Pancakes for a Crowd

Making preparations for the annual firemen's breakfast? Cooking breakfast for that hungry troop of Scouts? You don't have to use a mix! This from-scratch recipe starts the easy way, with a 5-pound bag of flour. You'll make enough light-as-air, moist pancakes to feed 75 or so hungry diners.

Ingredients

  • one 5-pound bag (2268g) King Arthur Unbleached All-Purpose Flour (See "tips", below.)
  • 1 1/2 cups (298g) sugar
  • 1/4 cup (57g) double-acting baking powder
  • 3 tablespoons (63g) baking soda
  • 4 1/2 teaspoons salt
  • 10 large eggs
  • 3 quarts (2722g) buttermilk
  • 6 cups (1361g) whole milk or half-and-half
  • 20 tablespoons (283g) butter, melted
  • 3 tablespoons (43g) vanilla extract, optional

Instructions

In a very large bowl or stockpot (one that can comfortably hold 36 cups of batter), whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate large bowl, whisk together the eggs, buttermilk, milk, butter, and vanilla.

Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth some small lumps are OK. Allow the batter to rest, uncovered, for 15 minutes.

Spoon batter in 1/4-cupfuls onto a preheated 325°F to 350°F griddle. Cook until bubbles form on the tops of the pancakes and the bottoms are brown. Flip, and cook until the bottoms are brown. Serve immediately, or hold briefly in a warm oven.