Pancakes for a Crowd

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Pancakes for a Crowd

star rating (7) rate this recipe »
Published prior to 2008

Making preparations for the annual firemen's breakfast? Cooking breakfast for that hungry troop of Scouts? You don't have to use a mix! This from-scratch recipe starts the easy way, with a 5-pound bag of flour. You'll make enough light-as-air, moist pancakes to feed 75 or so hungry diners.

5-pound bag King Arthur Unbleached All-Purpose Flour*
1 1/2 cups sugar
1/4 cup double-acting baking powder
3 tablespoons baking soda
4 1/2 teaspoons salt
10 large eggs
3 quarts buttermilk
6 cups whole milk or half-and-half
1 1/4 cups (2 1/2 sticks) butter, melted
3 tablespoons vanilla extract, optional

*If you find yourself having to use some other brand of flour, the recipe will need to be adjusted, due to King Arthur's superior protein level compared to other brands. For "Brand X" flour, reduce the milk to 5 cups, let the batter rest for 15 minutes, then add additional milk if it seems too thick to pour easily.

In a very large bowl or stockpot (one that can comfortably hold 36 cups of batter), whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate large bowl, whisk together the eggs, buttermilk, milk, butter, and vanilla. Pour the wet ingredients into the dry ingredients, stirring to combine. Stir till the mixture is fairly smooth; some small lumps are OK. Allow the batter to rest, uncovered, for 15 minutes.

Spoon batter in 1/4-cupfuls onto a preheated 325°F to 350°F griddle. Cook till bubbles form on the tops of the pancakes and the bottoms are brown. Flip, and cook till the bottoms are brown. Serve immediately, or hold briefly in a warm oven. Yield: about 150 pancakes, 4 1/2 inches.

Note: For best results, make the batter just prior to cooking the pancakes. Batter left to sit too long will yield pancakes that aren't as light and fluffy.

Reviews

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  • star rating 11/29/2014
  • Lauren from Mckenzie Bridge, OR
  • Prefect! Fluffy, substantial pancakes for a crowd of 40, almost all were devoured!
  • star rating 06/17/2014
  • Dutch from Rutland, VT
  • Just made this for an 8th Grade graduation breakfast. Cut ingredients by a third. I'm a math teacher... this was a neat assignment. The pancakes were absolutely fantastic. Don't pass on the vanilla!
  • star rating 11/10/2013
  • mzimmerman15697 from KAF Community
  • These pancakes taste great, are easy to prepare and hold up well on a buffet line. To foster a sense of community, my daughter's high school drama club has "drama mamma and papas", some who are "food moms" who feed the kids during production week. We do themes and today did "breakfast for dinner." I made a half batch, which filled 3 half size trays. (I was one of 3 moms bringing in pancakes) Others brought in eggs, quiche, French toast, fruit, bagels. I cooked them at home, kept them in a warm oven as I made more and more, and brought them to school hot to go right into the sterno trays. This made a fantastic buffet the kids loved. Will definitely make again for spring production and other community events.
  • star rating 04/10/2013
  • Sarah from Sharon, PA
  • amazing! These pancakes are delicious, and I am not a fan of pancakes at all. I had to make a breakfast for 150 employees and everyone raved over them. I will say that I doubled the recipe since it says it serves 75...and I had about 1/2 left over. 1 times of this recipe would have been plenty. We did however have eggs, and fruit salad too. Extra aside however, these pancakes were absolutely delicious!
  • star rating 03/01/2013
  • Kate from Havertown, PA
  • We used this recipe for a church Shrove Tuesday Pancake supper after using a packaged mix in the past. These were wonderful, cooked beautifully, held over hot water wonderfully, warmed up in the microwave later wonderfully. Everyone could tell the difference and the "real food" taste. We also served KAF gluten free pancakes to several customers and received compliments on those, too.
  • star rating 07/09/2011
  • Jon in Las Vegas from KAF Community
  • This is an excellent recipe, and I say that as someone involved in the food industry where such remarks are not often heard, or spoken by me. I made double this recipe for a large church camping trip in the mountains, and the batter produced the most light, fluffy, and flavorful pancakes I have ever had in my life. If you are even considering buying a bulk packaged mix for your next gathering,, please don't do it; try this one. All I needed was an 8-quart stainless steel bowl, a heavy-duty whisk, a 12-quart stockpot, and a 5-gallon bucket to dump the batter so the next batch can be made. The bucket is only necessary IF you are making double the recipe, though. This fed 100 hungry church members and their kids, and the compliments on these pancakes are still pooring in. This was the first time I have ever cooked for a crowd this large on a camping trip, and thanks in part to KAF and this excellent recipe, the event was a smashing success. Thanks, KAF, for developing and sharing this recipe with us.
  • star rating 04/29/2011
  • sourorangepie from KAF Community
  • I've been meaning to rate this recipe since Christmas! It was a great recipe to use for a large gathering. I provided the pancakes for about 150 1st graders and their teachers at my son's school for a special breakfast we had. I brought my griddle to school and one large container with the wet ingredients mixed up and one with the dry. Once I got there, I combined the two containers and let it rest while I set up the griddle. I brought a warming tray and a aluminum baking pan to store the pancakes as I cooked them and kept replenishing my stock as needed... This recipe worked out fine-- had plenty since I made dollar-sized pancakes with it. Actually-- I had batter leftover that I brought home, cooked and froze for later :)
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