Pancakes Recipe for 20 People: Fluffy and Easy to Make

Pancakes are a classic breakfast favorite that bring comfort and joy to any morning. Perfect for serving a large crowd, this recipe yields fluffy, golden pancakes that are sure to satisfy everyone. With simple ingredients and straightforward steps, you’ll be able to whip up a delicious breakfast for 20 people in no time.

Ingredients

• 6 cups all-purpose flour
• 3/4 cup granulated sugar

Dry Ingredients

• 3 tablespoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk (or milk with 1.5 tbsp lemon juice or vinegar)
• 6 large eggs
• 3 cups whole milk
• 1 cup unsalted butter, melted
• Vegetable or canola oil for greasing

Instructions

1. Prepare the dry ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Mix well to combine and set aside.
2. Mix the wet ingredients: In a separate large bowl, whisk together the eggs, buttermilk, whole milk, vanilla extract, and melted butter until smooth.
3. Combine wet and dry: Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix; some lumps are okay.
4. Preheat the griddle or skillet: Heat a large non-stick griddle or heavy skillet over medium heat. Lightly grease with vegetable oil or butter.
5. Cook the pancakes: For each pancake, pour about 1/3 cup of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
6. Keep warm and serve: Transfer cooked pancakes to a baking sheet in a warm oven (around 200°F or 93°C) to keep warm while cooking the remaining batter. Serve immediately with toppings of your choice.

Tips

• Substitutions: Use dairy-free milk and plant-based butter to make this recipe vegan-friendly. For gluten-free pancakes, substitute with a gluten-free flour blend.
• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or toaster for best results.
• Common mistakes: Overmixing the batter can make pancakes dense. Mix just until combined to keep them fluffy. Also, ensure your griddle is properly preheated to prevent sticking and uneven cooking.
• Additional tips: For extra flavor, add blueberries, chocolate chips, or sliced bananas into the batter before cooking.

Serving Suggestions

Serve these pancakes with a variety of toppings such as maple syrup, fresh berries, whipped cream, honey, or nut butter. For a savory twist, top with fried eggs, bacon, or smoked salmon.

Variations

Experiment with different flavors by adding cinnamon, nutmeg, or vanilla extract to the batter. You can also make whole wheat pancakes by replacing part of the all-purpose flour with whole wheat flour. For a healthier option, top with Greek yogurt and fresh fruit instead of syrup.

Storage and Reheating

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place pancakes in a single layer on a microwave-safe plate and warm for 20-30 seconds per batch, or reheat in a toaster or oven at 350°F (177°C) for about 5 minutes. For best results, reheat only the number of pancakes you plan to serve to maintain their fluffiness.

Frequently Asked Questions

Can I make the pancake batter ahead of time?

While it’s best to cook the batter shortly after mixing for the fluffiest results, you can prepare the wet ingredients ahead of time and combine with dry ingredients just before cooking. However, leaving batter standing for too long may cause the leavening agents to lose effectiveness, resulting in less fluffy pancakes.

How do I ensure my pancakes are evenly cooked?

Preheat your griddle or skillet thoroughly to a consistent medium heat. Use a thermometer if needed to keep the temperature steady. Cooking pancakes at too high a temperature can burn the outside while leaving the inside undercooked, so monitor heat carefully.

What if my pancakes are sticking to the pan?

Make sure your cooking surface is well preheated and lightly greased with oil or butter. Avoid overcrowding the pan, which can cause uneven cooking and sticking. Using a non-stick surface or a well-seasoned cast iron skillet can also help prevent sticking.

Can I freeze leftover pancakes?

Yes, pancakes freeze well. Once cooled, stack them with a sheet of parchment paper between each pancake and store in an airtight container or freezer bag. To reheat, microwave for 20-30 seconds or re-toast directly from frozen for a quick breakfast.

How do I make my pancakes extra fluffy?

Use fresh baking powder and do not overmix the batter. Incorporating whipped egg whites separately can also add extra lift. Additionally, letting the batter rest for 5-10 minutes before cooking allows the leavening agents to activate fully.

Is there a way to make the pancakes healthier?

Yes, substitute part of the all-purpose flour with whole wheat or oat flour. Use less sugar or replace it with mashed bananas or applesauce. Top with fresh fruit and yogurt instead of syrup to add nutrients and reduce sugar content.

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