Buttermilk Pancakes For A Crowd Recipes

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BUTTERMILK PANCAKES FOR A CROWD



Buttermilk Pancakes for a Crowd image

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

32 eggs
3 quarts buttermilk
1/4 cup vanilla
2 tablespoons almond extract
1 1/2 lbs unsalted butter (melted)
6 quarts all-purpose flour
3/4 cup baking powder
2 tablespoons baking soda
2 teaspoons baking soda
2 tablespoons salt
2 teaspoons salt
4 cups sugar

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

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

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

PANCAKES FOR A CROWD



Pancakes for a Crowd image

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

Categories     Breakfast     Brunch

Time 1h

Yield 70-80 servings (5 gallons of batter).

Number Of Ingredients 9

40 cups all-purpose flour
3 cups sugar
1-1/2 cups baking powder
1-1/2 cups baking soda
3/4 cup salt
28 eggs
2 gallons milk
1 gallon buttermilk
64 ounces canola oil

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.

OLD-FASHIONED BUTTERMILK PANCAKES



Old-Fashioned Buttermilk Pancakes image

This is my mother's and grandmother's recipe from Western Tennessee. I have never found anything that comes close to the flavor of these pancakes. Add small berries for a different flavor boost. Serve with butter and maple syrup.

Provided by Tim Wong

Time 30m

Yield 16

Number Of Ingredients 9

2 cups all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon vegetable oil, or as needed

Steps:

  • Preheat a griddle to medium heat, according to manufacturer's instructions.
  • Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
  • Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
  • Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.1 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 295.9 mg, Sugar 3.1 g

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