Best 4 Pancakes For A Crowd Recipes
Indulge in a delightful pancake feast with our curated collection of recipes, designed to cater to a crowd and create lasting memories. From classic buttermilk pancakes to indulgent chocolate chip pancakes, our comprehensive guide offers a variety of flavors and options. Whether you prefer fluffy and light pancakes, crispy and golden brown ones, or even gluten-free or vegan alternatives, we have the perfect recipe for you. With step-by-step instructions, helpful tips, and a range of mix-and-match ingredients, you'll be able to whip up a stack of pancakes that will satisfy every palate. Get ready to gather your friends and family, fire up the griddle, and embark on a pancake-making adventure that will leave everyone craving more.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERMILK PANCAKES FOR A CROWD
Pancakes for a crowd or to freeze for later.
Provided by Linda Woodard
Categories Breakfast and Brunch Pancake Recipes
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 48.5 g, Cholesterol 78.3 mg, Fat 9.4 g, Fiber 1.4 g, Protein 10.9 g, SaturatedFat 1.7 g, Sodium 863.2 mg, Sugar 10.1 g
GIANT SUPER FLUFFY PANCAKES
If you're in need of impressive pancakes for a crowd, you can't go wrong with this tower of extra-fluffy, delicate pancakes. Pop them in the oven to cook and you won't spend your morning flipping flapjacks on the griddle.
Provided by Food Network Kitchen
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
- Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
- Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
- Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.
PANCAKES FOR A CROWD
Every time I make these pancakes, I'm reminded of Lansford, North Dakota, a lovely little town where I used to live. The country club there sponsored an annual breakfast that featured these tasty pancakes.-Penelope Hamilton, Riverside, California
Provided by Taste of Home
Time 1h
Yield 70-80 servings (5 gallons of batter).
Number Of Ingredients 9
Steps:
- In several large bowls, combine the flour, sugar, baking powder, baking soda and salt. Combine the eggs, milk, buttermilk and oil; stir into dry ingredients just until blended. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
Nutrition Facts : Calories 554 calories, Fat 28g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 2677mg sodium, Carbohydrate 62g carbohydrate (15g sugars, Fiber 2g fiber), Protein 13g protein.
BUTTERMILK PANCAKES FOR A CROWD
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.
Provided by brkfst cook
Categories Breakfast
Time 35m
Yield 50 dinner plate size pancakes, 50 serving(s)
Number Of Ingredients 12
Steps:
- in a stand up mixer beat eggs until frothy.
- add: buttermilk, vanilla, almond extract and melted butter.
- mix until combined.
- in a separate container combine all of the rest of the ingredients.
- gradually add to the egg mixture and mix until well combined.
- servings depend on the size of pancakes we make ours the size of dinner plates. and the serving suggestion reflects that.
Nutrition Facts : Calories 451.3, Fat 15.3, SaturatedFat 8.4, Cholesterol 167, Sodium 943.5, Carbohydrate 65.1, Fiber 1.6, Sugar 19.4, Protein 12.2
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
- Use Buttermilk: Buttermilk makes pancakes light and fluffy. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- Don't Overmix the Batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
- Use a Hot Griddle: A hot griddle is essential for getting perfectly cooked pancakes. If the griddle is not hot enough, the pancakes will stick and be undercooked.
- Cook the Pancakes in Batches: If you are making a large batch of pancakes, cook them in batches. This will help you keep the pancakes warm and prevent them from getting overcooked.
- Serve the Pancakes Immediately: Pancakes are best served immediately after they are cooked. If you need to keep them warm, place them in a preheated oven set to 200 degrees Fahrenheit.
Conclusion:
Making pancakes for a crowd can be a daunting task, but with a little planning and preparation, it can be a breeze. By following these tips, you can make sure your pancakes are light, fluffy, and delicious. So next time you need to feed a hungry crowd, don't be afraid to whip up a batch of pancakes. They're sure to be a hit!
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