Pancakes Recipe for 25 People: Fluffy and Delicious Breakfast

Pancakes are a classic breakfast favorite that bring comfort and joy to any morning. When cooking for a large group, achieving fluffy, evenly cooked pancakes requires a well-tested recipe and a few handy tips. This recipe is designed to serve 25 people, ensuring everyone gets a satisfying, warm breakfast with minimal fuss.

Ingredients

• 6 1/4 cups (780 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 3 tablespoons (45 g) baking powder
• 1 1/2 teaspoons (9 g) baking soda
• 1 1/2 teaspoons (9 g) salt
• 6 large eggs
• 6 cups (1.4 liters) buttermilk, room temperature
• 1 1/2 cups (360 ml) whole milk
• 1 1/2 cups (340 g) unsalted butter, melted and slightly cooled
• 2 teaspoons vanilla extract

Instructions

1. Preheat your griddles or large non-stick pans over medium heat. Lightly grease with butter or non-stick spray. If using an oven, keep it warm at 200°F (93°C) to hold cooked pancakes.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. In a separate large bowl, whisk the eggs until well beaten. Add the buttermilk, whole milk, melted butter, and vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients. Using a large spatula or wooden spoon, gently fold the mixture until just combined. Be careful not to overmix; lumps are okay.
5. For each pancake, pour approximately 1/4 cup (60 ml) of batter onto the hot griddle. Leave space between each to allow for spreading.
6. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip carefully with a spatula and cook another 2 minutes until golden brown.
7. Transfer cooked pancakes to a baking sheet in the warm oven if cooking in batches. Repeat with remaining batter, adjusting heat as necessary to prevent burning.
8. Serve immediately with your favorite toppings such as maple syrup, fresh berries, whipped cream, or butter.

Tips

• Substitutions: Use plant-based milk and dairy-free margarine for vegan options. Whole wheat flour can replace part of the all-purpose for added fiber.
• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven for best results.
• Common mistakes: Overmixing batter leads to dense pancakes; mix just until combined. Also, cooking on too high heat can burn the outside while leaving the inside raw.
• Batch cooking: Keep cooked pancakes warm in a low oven (around 200°F/93°C) while finishing the rest to serve fresh and hot.

Serving Suggestions

Serve pancakes hot with a variety of toppings like fresh berries, sliced bananas, nuts, whipped cream, or a drizzle of maple syrup. For a savory twist, add cooked bacon or sausage on the side. Consider offering a yogurt or fruit compote to complement the sweetness.

Variations

For different flavors, try adding ingredients to the batter such as blueberries, chocolate chips, mashed bananas, or cinnamon. You can also make gluten-free pancakes by substituting gluten-free flour blends. Vegan pancakes can be prepared by replacing eggs with flaxseed or chia seed gel and plant-based milk.

Storage and Reheating

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a toaster or oven at 350°F (175°C) for 5-7 minutes until warmed through and crispy on the outside. Avoid microwaving for too long as it can make pancakes soggy or rubbery.

Frequently Asked Questions

Can I prepare the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it covered in the refrigerator. Stir gently before cooking, as some ingredients may settle or separate.

How do I ensure pancakes are evenly cooked?

Maintain a consistent medium heat on your griddle or pan. Using a thermometer to check surface temperature (around 375°F or 190°C) helps. Do not flip too early; wait until bubbles form and edges look set.

What if my pancakes turn out dense or flat?

This usually happens if the batter is overmixed or the leavening agents are expired. Mix just until ingredients are combined and use fresh baking powder and baking soda for best rise.

Can I make these pancakes dairy-free?

Absolutely. Substitute buttermilk with dairy-free alternatives like almond, soy, or oat milk mixed with a teaspoon of vinegar or lemon juice to mimic buttermilk. Use dairy-free margarine or coconut oil instead of butter.

What toppings pair best with these pancakes?

Classic choices include maple syrup, fresh berries, sliced bananas, whipped cream, and nuts. For a richer flavor, try adding flavored syrups, honey, or a dusting of powdered sugar.

How many pancakes does this recipe make?

This recipe yields approximately 50-60 pancakes, depending on size, which is perfect for serving 25 people with two pancakes each. Adjust portion sizes as needed for larger or smaller servings.

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