For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the rest of the way to the 4-cup mark with milk. Let stand for 5 minutes before using. To freeze pancakes, let them cool completely, then arrange them in a single layer on a baking sheet. Freeze for 1-2 hours, or until solid. Transfer the frozen pancakes to a freezer bag or container and store for up to 2 months. Reheat in the toaster, microwave, or oven.
Buttermilk Pancakes for a Crowd
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING10 People
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VIEWS42
Fluffy, golden buttermilk pancakes – the perfect way to start a weekend morning, whether you're feeding a hungry crowd or stocking the freezer for quick weekday breakfasts. These pancakes are light, tender, and endlessly adaptable to your favorite toppings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol78 mg
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Fiber1 g
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Protein11 g
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Saturated Fat2 g
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Sodium863 mg
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Sugar10 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat: Place a cast iron skillet or griddle over medium heat to preheat. Ensure the surface is evenly heated for consistent cooking, about 15-20 minutes.
02
StepCombine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents.
03
StepWhisk Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, canola oil, and vanilla extract until well combined.
04
StepCombine Wet and Dry: Gently pour the wet ingredients into the bowl with the dry ingredients. Whisk until just combined. Be careful not to overmix; a few lumps are perfectly fine.
05
StepCook Pancakes: Lightly grease the preheated skillet or griddle with canola oil. Pour batter onto the hot surface – about 1/4 cup for small pancakes, 1/3 cup for medium pancakes, or 1/2 cup for large pancakes. Cook until bubbles form on the surface and the edges appear set (approximately 2-3 minutes).
06
StepFlip and Finish: Flip the pancakes and cook until golden brown on the second side (about 2 minutes more).
07
StepServe: Serve immediately with your favorite toppings (butter, syrup, fresh fruit, whipped cream, etc.) or keep warm in a low oven until ready to serve.
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RECIPE REVIEWS
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Please Rate
Miguel Lakin
Jun 16, 2025These pancakes are the best I've ever made! The texture is perfect.
Jackeline Smith
Apr 20, 2025Freezing them is a lifesaver for busy mornings. Thanks for the recipe!
Ruthie Botsford
Mar 25, 2025My batter was a little thick, so I added a splash more buttermilk to thin it out. Worked perfectly!
Kendall Wilderman
Mar 24, 2025I added a pinch of cinnamon to the batter and it was delicious!
Elmira Schimmel
Mar 20, 2025I substituted gluten-free flour and they still turned out great!
Verna Koepp
Jan 30, 2025I made these for a brunch party, and they were a huge hit! I especially appreciate the freezing instructions.
Dedrick Sporer
Jan 19, 2025The recipe is easy to follow, even for beginner cooks.
Lonzo Vandervort
Jan 11, 2025These pancakes are amazing! So easy to make and everyone loved them.
Geovanni Schoen
Jan 9, 2025Super simple recipe and the pancakes were so fluffy!
Camylle Moore
Dec 19, 2024I’ve tried many pancake recipes, and this one is a keeper. The buttermilk makes all the difference!