Pancakes Recipe for 30 People: Fluffy and Easy to Make

Preparing pancakes for a large group doesn’t have to be stressful. This recipe yields approximately 30 fluffy, delicious pancakes, perfect for breakfast gatherings, brunches, or special occasions. It’s simple, scalable, and yields consistently great results, ensuring everyone leaves satisfied.

Ingredients

• 6 cups (720 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar

<2 tablespoons (10 g) baking powder

<1 teaspoon (5 g) baking soda

<1 teaspoon (5 g) salt

<3 ½ cups (840 ml) buttermilk (or whole milk with 2 tbsp vinegar)

<1 ½ cups (360 ml) milk

<1 cup (240 ml) sour cream or Greek yogurt

<¾ cup (180 ml) vegetable oil or melted unsalted butter

6 large eggs

2 teaspoons (10 ml) vanilla extract

Instructions

1. Prepare the wet ingredients: In a large bowl, whisk together the eggs, buttermilk, milk, sour cream, vanilla extract, and vegetable oil until well combined. Set aside.
2. Mix the dry ingredients: In a separate huge mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Whisk to combine thoroughly.
3. Combine wet and dry: Gradually pour the wet mixture into the dry ingredients, stirring gently with a large spatula or wooden spoon. Mix just until combined; do not overmix, as this can make pancakes tough. It’s okay if a few lumps remain.
4. Preheat your cooking surface: Heat a large non-stick griddle or skillet over medium heat. Lightly grease with butter or oil. Test the heat by sprinkling a few drops of water—if they dance and evaporate quickly, the surface is ready.
5. Cook the pancakes: Using a ¼ cup (60 ml) scoop or ladle, pour batter onto the hot surface, leaving space between each. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2 minutes or until golden brown. Keep cooked pancakes warm in a low oven (around 200°F / 90°C) while you finish the rest.
6. Serve: Serve immediately with toppings of your choice, or keep warm until ready to serve.

Tips

• Substitutions: For dairy-free pancakes, replace buttermilk with almond or soy milk mixed with 2 tbsp vinegar, and use coconut oil or dairy-free margarine.
• Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven for best results.
• Prevent tough pancakes: Do not overmix the batter; lumps are okay. Overmixing develops gluten, resulting in dense pancakes.
• Batch cooking: Keep finished pancakes warm in a low oven, covered loosely with foil, for up to 30 minutes before serving.

Serving Suggestions

Serve these fluffy pancakes with a variety of toppings like fresh berries, sliced bananas, maple syrup, honey, whipped cream, or even a dusting of powdered sugar. For a savory twist, add crispy bacon or sausage links on the side. These pancakes are also excellent with fruit compotes or drizzled with chocolate sauce for a decadent treat.

Variations

For a fun twist, consider adding mix-ins to the batter before cooking: blueberries, chocolate chips, chopped nuts, or shredded coconut work beautifully. You can also make whole wheat or oat-flour pancakes by substituting part of the all-purpose flour for these healthier options. Vegan versions are easy by replacing eggs with flaxseed or chia seed gel and using 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 warm in a 350°F (175°C) oven for about 10 minutes, or microwave for about 30 seconds per pancake. For best texture, avoid reheating in a microwave 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. Keep it covered in the refrigerator. Be sure to give it a gentle stir before cooking, as some ingredients may settle or separate.

How do I know when to flip the pancakes?

The pancakes are ready to flip when bubbles form on the surface and the edges look set and slightly dry. The bottom should be golden brown. Flipping too early can cause sticking or uneven cooking.

What if my pancakes are sticking to the pan?

Ensure your skillet or griddle is properly preheated and lightly greased. Avoid overcrowding the pan, and use a non-stick surface or well-seasoned cast iron for best results. If sticking persists, adjust the heat slightly lower.

Can I make gluten-free pancakes with this recipe?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure to check if additional binding agents like xanthan gum are needed based on your flour mix.

How do I achieve thick, fluffy pancakes?

Use fresh baking powder and do not overmix the batter. Letting the batter rest for 5-10 minutes before cooking can also improve fluffiness, as it allows the leavening agents to activate fully.

Is it okay to double or triple this recipe?

Absolutely. Just ensure your mixing bowls and cooking surface are large enough. When scaling up, maintain the proportions and cook in batches for even results.

Related

• Soy Yogurt Bagels Recipe: Soft, Tangy, and Perfectly Chewy
• Soy Yogurt Dinner Rolls Recipe for Soft, Fluffy Breads
• Soy Yogurt Cinnamon Bread Recipe for a Healthy Snack