BUTTERMILK PANCAKES FOR A CROWD

Buttermilk Pancakes for a Crowd image

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

Ingredients

4 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon salt
4 cups buttermilk
4 eggs
4 tablespoons canola oil
1 tablespoon vanilla extract
1 teaspoon canola oil, or as needed

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