A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

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.

Connect with us

At a glance

Prep
Total
Yield
150 4 1/2" pancakes.

Ingredients

Choose your measure:

Instructions

  1. 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.
  2. In a separate large bowl, whisk together the eggs, buttermilk, milk, butter, and vanilla.
  3. Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth; some small lumps are OK. Allow the batter to rest, uncovered, for 15 minutes.
  4. Spoon batter in 1/4-cupfuls onto a preheated 325°F to 350°F griddle. Cook until bubbles form on the tops of the pancakes and the bottoms are brown. Flip, and cook until the bottoms are brown. Serve immediately, or hold briefly in a warm oven.