Best 4 Pancakes For A Crowd Recipes

When planning to cook for a large group, the idea of flipping dozens of individual pancakes can easily overwhelm even the most experienced cooks. However, with the right strategies and some clever adjustments, you can effortlessly prepare a delectable stack of pancakes that will satisfy an entire crowd. This article unveils a foolproof recipe for cooking pancakes in bulk, ensuring that each bite is fluffy, golden, and packed with flavor. Step by step, we guide you through the process of measuring ingredients precisely, utilizing the appropriate cooking equipment, maintaining the perfect temperature, and employing efficient techniques for flawless flipping. Whether you're catering a brunch gathering, hosting a family reunion, or simply feeding a hungry team of athletes, this recipe guarantees a successful pancake-making endeavor that will turn your kitchen into a symphony of sizzling griddles and delightful aromas.

Here are our top 4 tried and tested recipes!

GIANT SUPER FLUFFY PANCAKES

Giant Super Fluffy Pancakes image

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

Ingredients

Nonstick cooking spray, for the skillets
3 cups cake flour (see Cook's Note)
6 tablespoons confectioners' sugar
4 teaspoons baking powder
1 teaspoon kosher salt
2 1/4 cups milk
1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for serving
1 teaspoon pure vanilla extract
2 large eggs, separated, plus 4 whites
1/2 teaspoon cream of tartar
Maple syrup, for serving
Whipped cream, for serving
Assorted fresh berries, for serving

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

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

Ingredients

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.

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

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

Ingredients

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

Tips:

Mise en Place: Gather all your ingredients and equipment before you start cooking. This will help you stay organized and avoid scrambling later on.
Use Fresh Ingredients: The fresher your ingredients, the better your pancakes will taste. If possible, use organic eggs, milk, and butter.
Don't Overmix the Batter: Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
Cook the Pancakes Over Medium Heat: Cooking the pancakes over medium heat will help them cook evenly and prevent them from burning.
Flip the Pancakes Once: Only flip the pancakes once. Flipping them too often will make them tough.
Serve the Pancakes Immediately: Pancakes are best served hot off the griddle. Top them with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Making pancakes for a crowd can be easy and enjoyable. By following these tips, you can make delicious pancakes that everyone will love. Whether you're making pancakes for breakfast, lunch, or dinner, these recipes are sure to please. So gather your ingredients, heat up your griddle, and get ready to make some amazing pancakes!