Buttermilk Pancakes for a Crowd: Fluffy, Delicious, and Easy to Make!

Are you planning a brunch, a large family breakfast, or maybe even a pancake party? Making pancakes for a crowd can seem daunting, but with the right recipe and a few clever tips, you can whip up a batch of perfectly fluffy and delicious buttermilk pancakes that will impress everyone. This recipe is specifically designed to be scaled up easily, ensuring that you can feed a hungry group without spending all morning chained to the griddle.

## Why Buttermilk Pancakes?

Buttermilk is the secret ingredient that takes ordinary pancakes to extraordinary heights. It adds a subtle tang that balances the sweetness, tenderizes the gluten in the flour for a lighter texture, and reacts with baking soda to create extra lift, resulting in those coveted fluffy pancakes. Don’t be tempted to skip it – the difference is truly remarkable.

## The Ultimate Buttermilk Pancake Recipe for a Crowd

This recipe is designed to be easily adjustable. The ingredient list below makes approximately 20-24 standard-sized pancakes. You can double, triple, or even quadruple the recipe based on the number of people you need to feed. Just remember to use a large enough bowl!

**Ingredients:**

* 4 cups all-purpose flour
* 4 tablespoons granulated sugar
* 4 teaspoons baking powder
* 2 teaspoons baking soda
* 1 teaspoon salt
* 4 large eggs
* 4 cups buttermilk
* 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
* 2 teaspoons vanilla extract
* Vegetable oil or butter for greasing the griddle

**Equipment:**

* Large mixing bowls (at least 2)
* Whisk
* Measuring cups and spoons
* Ladle or large spoon
* Griddle or large non-stick skillet
* Spatula
* Wire rack (optional, for keeping pancakes warm)
* Oven (optional, for keeping pancakes warm)

**Instructions:**

**1. Prepare the Dry Ingredients:**

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps of baking powder or baking soda, as this can result in uneven rising and a bitter taste.

**Why this step is important:** Combining the dry ingredients thoroughly ensures that the leavening agents (baking powder and baking soda) are evenly distributed throughout the batter. This is crucial for achieving a consistent rise and fluffy texture in every pancake.

**2. Whisk the Wet Ingredients:**

In a separate mixing bowl, whisk together the eggs, buttermilk, melted butter (cooled!), and vanilla extract. Ensure the butter is cooled slightly before adding it to the eggs, otherwise, you risk cooking the eggs.

**Why this step is important:** Whisking the wet ingredients separately helps to emulsify them, creating a smooth and homogenous mixture that will blend easily with the dry ingredients. Cooling the melted butter prevents it from scrambling the eggs and ensures a smoother batter.

**3. Combine Wet and Dry Ingredients:**

Gently pour the wet ingredients into the dry ingredients. Using a whisk or spatula, mix until just combined. Be careful not to overmix! A few lumps are okay. Overmixing develops the gluten in the flour, resulting in tough pancakes. The batter should be thick but pourable.

**Why this step is important:** The key to fluffy pancakes is to avoid overmixing the batter. Overmixing develops the gluten in the flour, which creates a chewier, denser pancake. A few lumps in the batter are perfectly fine and will disappear during cooking.

**4. Heat the Griddle:**

Preheat your griddle or large non-stick skillet over medium heat. The ideal temperature is around 350°F (175°C). If you don’t have a griddle with temperature control, test the heat by flicking a few drops of water onto the surface. If the water sizzles and evaporates quickly, the griddle is ready. If the water beads up and rolls around, it’s too hot. If it doesn’t sizzle, it’s not hot enough.

**Why this step is important:** The correct griddle temperature is crucial for achieving evenly cooked pancakes with a golden-brown exterior and a fluffy interior. If the griddle is too hot, the pancakes will burn on the outside before they are cooked through. If it’s not hot enough, they will be pale and greasy.

**5. Grease the Griddle:**

Lightly grease the preheated griddle with vegetable oil or melted butter. You can use a non-stick cooking spray, but melted butter gives the pancakes a richer flavor and golden-brown color. Be sure to re-grease the griddle between batches to prevent sticking.

**Why this step is important:** Greasing the griddle prevents the pancakes from sticking and ensures they release easily when they are ready to be flipped. Use just enough grease to coat the surface lightly, as too much grease will make the pancakes greasy.

**6. Pour the Batter:**

Pour ¼ cup of batter onto the hot, greased griddle for each pancake. Leave enough space between the pancakes so they don’t run together as they spread.

**Why this step is important:** Using a consistent amount of batter for each pancake ensures that they cook evenly and have a uniform size. This is especially important when making pancakes for a crowd, as it helps to maintain consistency.

**7. Cook the Pancakes:**

Cook the pancakes for 2-3 minutes per side, or until golden brown and cooked through. You’ll know it’s time to flip the pancake when bubbles start to form on the surface and the edges begin to look set. Gently flip the pancake with a spatula and cook for another 1-2 minutes on the other side.

**Why this step is important:** Patience is key when cooking pancakes. Avoid flipping them too early, as this can cause them to tear or stick to the griddle. Wait until the bubbles appear and the edges are set before flipping, and cook until both sides are golden brown and cooked through.

**8. Keep Pancakes Warm (Optional):**

To keep the pancakes warm while you cook the remaining batter, place them on a wire rack in a preheated oven at 200°F (95°C). Alternatively, you can stack them on a plate and cover them with a clean kitchen towel to trap the heat. However, be aware that this method may make the pancakes slightly soggy.

**Why this step is important:** Keeping the pancakes warm ensures that everyone can enjoy a hot and fresh stack, even if you’re cooking them in batches. Using a wire rack in the oven allows air to circulate around the pancakes, preventing them from becoming soggy.

**9. Serve and Enjoy!**

Serve the pancakes immediately with your favorite toppings, such as butter, maple syrup, fresh fruit, whipped cream, chocolate chips, nuts, or jam.

## Scaling the Recipe

As mentioned earlier, this recipe is easily scalable. Here’s a handy guide to help you adjust the ingredient quantities based on the number of people you’re feeding:

* **For 40-48 pancakes (double the recipe):**
* 8 cups all-purpose flour
* 8 tablespoons granulated sugar
* 8 teaspoons baking powder
* 4 teaspoons baking soda
* 2 teaspoons salt
* 8 large eggs
* 8 cups buttermilk
* 16 tablespoons (2 sticks) unsalted butter, melted and slightly cooled
* 4 teaspoons vanilla extract

* **For 60-72 pancakes (triple the recipe):**
* 12 cups all-purpose flour
* 12 tablespoons granulated sugar
* 12 teaspoons baking powder
* 6 teaspoons baking soda
* 3 teaspoons salt
* 12 large eggs
* 12 cups buttermilk
* 24 tablespoons (3 sticks) unsalted butter, melted and slightly cooled
* 6 teaspoons vanilla extract

* **For 80-96 pancakes (quadruple the recipe):**
* 16 cups all-purpose flour
* 16 tablespoons granulated sugar
* 16 teaspoons baking powder
* 8 teaspoons baking soda
* 4 teaspoons salt
* 16 large eggs
* 16 cups buttermilk
* 32 tablespoons (4 sticks) unsalted butter, melted and slightly cooled
* 8 teaspoons vanilla extract

When scaling up the recipe, consider using multiple mixing bowls or a very large bowl to accommodate the increased volume of ingredients. Also, ensure you have a griddle or skillet large enough to cook multiple pancakes at once to save time.

## Tips for Pancake Perfection

* **Don’t overmix the batter:** As mentioned before, overmixing is the enemy of fluffy pancakes. Mix until just combined, leaving a few lumps. These lumps will disappear during cooking.
* **Use room temperature ingredients:** While it’s crucial to cool the melted butter slightly, using room temperature eggs and buttermilk can help the batter come together more smoothly and evenly. Room temperature ingredients emulsify better, resulting in a more tender pancake.
* **Let the batter rest:** Allowing the batter to rest for 5-10 minutes before cooking gives the gluten a chance to relax, resulting in a more tender pancake. It also allows the baking powder to activate, creating a lighter and fluffier texture. Don’t rest for too long, though, as the baking powder will lose its effectiveness.
* **Adjust the heat:** If your pancakes are browning too quickly on the outside but still raw on the inside, lower the heat. If they are pale and greasy, increase the heat.
* **Use a consistent amount of batter:** Using a measuring cup or ladle to portion the batter ensures that each pancake is the same size and cooks evenly.
* **Don’t flip too early:** Wait until bubbles start to form on the surface and the edges begin to look set before flipping the pancake. Flipping too early can cause the pancake to tear or stick to the griddle.
* **Use a thin spatula:** A thin, flexible spatula is ideal for flipping pancakes without tearing them.
* **Keep pancakes warm:** As mentioned before, keep the cooked pancakes warm in a low oven or under a clean kitchen towel to prevent them from getting cold and soggy.
* **Experiment with flavors:** Once you’ve mastered the basic buttermilk pancake recipe, feel free to experiment with different flavors and additions. Add blueberries, chocolate chips, bananas, nuts, or spices to the batter for a customized pancake experience.
* **Make it a pancake bar:** For a truly impressive brunch spread, set up a pancake bar with a variety of toppings and sauces. This allows your guests to customize their pancakes to their liking and adds a fun and interactive element to the meal.

## Variations and Add-Ins

* **Blueberry Pancakes:** Gently fold 1-2 cups of fresh or frozen blueberries into the batter just before cooking. Frozen blueberries may tint the batter slightly blue, but they work just as well as fresh.
* **Chocolate Chip Pancakes:** Fold in 1-2 cups of chocolate chips (milk, dark, or semi-sweet) into the batter just before cooking.
* **Banana Pancakes:** Mash 1-2 ripe bananas and fold them into the batter just before cooking. You may need to reduce the amount of buttermilk slightly to compensate for the added moisture from the bananas.
* **Nut Pancakes:** Add ½-1 cup of chopped nuts (walnuts, pecans, almonds, or hazelnuts) to the batter just before cooking.
* **Cinnamon Pancakes:** Add 1-2 teaspoons of ground cinnamon to the dry ingredients for a warm and comforting flavor.
* **Lemon Ricotta Pancakes:** Add ½ cup of ricotta cheese and the zest of 1 lemon to the wet ingredients for a tangy and creamy pancake.
* **Savory Pancakes:** Omit the sugar and vanilla extract from the recipe and add ½ cup of shredded cheese and chopped herbs (chives, parsley, or dill) to the batter for a savory pancake. Serve with sour cream or salsa.
* **Vegan Buttermilk Pancakes:** Substitute the buttermilk with a mixture of plant-based milk (such as almond, soy, or oat milk) and 1-2 tablespoons of lemon juice or apple cider vinegar. Let the mixture sit for 5-10 minutes to curdle before adding it to the dry ingredients. Use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken) in place of the regular eggs.

## Troubleshooting

* **Pancakes are flat and dense:** This is usually caused by overmixing the batter or using expired baking powder. Make sure to mix the batter until just combined and use fresh baking powder.
* **Pancakes are burning on the outside but raw on the inside:** This means the griddle is too hot. Lower the heat and cook the pancakes for a longer period of time.
* **Pancakes are pale and greasy:** This means the griddle is not hot enough. Increase the heat and make sure the griddle is properly greased.
* **Pancakes are sticking to the griddle:** This means the griddle is not properly greased or the pancakes are being flipped too early. Make sure to grease the griddle between batches and wait until bubbles start to form on the surface before flipping.
* **Pancakes are too thick:** You may have used too much flour or not enough liquid. Add a little more buttermilk until the batter reaches the desired consistency.
* **Pancakes are too thin:** You may have used too little flour or too much liquid. Add a little more flour until the batter reaches the desired consistency.

## Serving Suggestions and Topping Ideas

Pancakes are a blank canvas for creativity when it comes to toppings. Here are some ideas to get you started:

* **Classic:** Butter and maple syrup are the quintessential pancake toppings.
* **Fruity:** Fresh berries (strawberries, blueberries, raspberries, blackberries), sliced bananas, peaches, or applesauce.
* **Sweet:** Whipped cream, chocolate sauce, caramel sauce, Nutella, peanut butter, honey, or jam.
* **Nutty:** Chopped nuts (walnuts, pecans, almonds, or hazelnuts), peanut butter, or almond butter.
* **Savory:** Fried eggs, bacon, sausage, ham, cheese, sour cream, or salsa.
* **Fun:** Sprinkles, gummy bears, marshmallows, or edible glitter.

For a more elaborate presentation, create a pancake bar with a variety of toppings and sauces in separate bowls or containers. This allows your guests to customize their pancakes to their liking and adds a fun and interactive element to the meal.

## Make-Ahead Tips

* **Prepare the dry ingredients in advance:** You can whisk together the dry ingredients (flour, sugar, baking powder, baking soda, and salt) and store them in an airtight container for up to a week. This saves time on the day of cooking.
* **Make the batter ahead of time:** You can make the pancake batter up to 24 hours in advance and store it in the refrigerator. However, be aware that the baking powder may lose some of its effectiveness over time, so the pancakes may not be as fluffy. If you do make the batter ahead of time, give it a gentle stir before cooking.
* **Freeze the cooked pancakes:** You can freeze cooked pancakes for up to 2-3 months. Let the pancakes cool completely before placing them in a freezer-safe bag or container. To reheat, simply toast them in a toaster or oven until warmed through.

## Conclusion

Making buttermilk pancakes for a crowd doesn’t have to be stressful. With this easy-to-follow recipe, helpful tips, and creative topping ideas, you can whip up a batch of perfectly fluffy and delicious pancakes that will impress everyone. So gather your friends and family, fire up the griddle, and get ready for a pancake party! Enjoy!