Long time readers will recognize this homemade pancakes from scratch recipe as a full-size recipe of a favorite smaller version here on this site! A large batch of pancakes is exactly what you've been asking for, so here it is--for a crowd.
You will love making Pancakes from Scratch!
My recipe for pancakes for two has become so popular that I knew I had to scale it up for you. The original recipe is so delicious because it relies on buttermilk, a big dose of vanilla, and plenty of melted butter in the batter. If you don't have buttermilk, sour cream is an easy swap that many of you have used!
The melted butter in the batter helps the pancakes become slightly crispy on the edges, while the high amount of baking powder creates tall, fluffy insides. Soft, tender muffin-like pancakes with delicate lace crispy edges is the definition of pancake heaven.
So, even though this is a 'small batch' and 'cooking for two' website, I have to share my large batch pancakes with you today. There are times when you need more than 4 pancakes, right?
What is a pancake?
A pancake is a round, thin, and soft cake made of a tangy batter that cooks quickly on a skillet or griddle. It's typically served with more butter and maple syrup, though we like to serve it with whipped cream and fresh fruit.
Pancake Ingredients
- Flour. Two cups of regular all-purpose flour that has been fluffed, scooped and leveled off with a knife.
- Baking Powder. While 4 teaspoons sounds like a lot of baking powder, it is definitely the right amount! Since baking powder is 'double-acting,' it reacts first with the acidic buttermilk and then again with the heat of the pan. This is the secret to fluffy, soft and tender pancakes.
- Granulated Sugar. A small amount of sugar will help the pancakes brown in the skillet while cooking.
- Buttermilk. We need 2 cups of low-fat well-shaken buttermilk from the store. If you don't have buttermilk, use the same amount of sour cream. If you only have milk, use 2 cups with 1 teaspoon of fresh lemon juice or white vinegar mixed in.
- Eggs. Two large eggs, beaten before adding to the bowl.
- Butter. We need 4 tablespoons (or ¼ cup) of melted butter for the batter, and then extra butter for cooking them in the skillet.
- Vanilla Extract. One teaspoon of real pure vanilla extract.
- For serving: additional pats of butter and maple syrup, if desired.
How to make Pancakes from Scratch
In a bowl, whisk together the flour, baking powder, and sugar. Yes, the sugar goes with the dry ingredients in pancakes! This is what makes them extra tender.
In a large glass measuring cup, whisk together the buttermilk, egg, the melted butter, and the vanilla. It will be a bit clumpy because the butter is warm and the buttermilk is cold, and that’s ok!
Stir the wet ingredients into the dry ingredients. Stir just until no dry pockets of flour remain, but do not worry about lumps in your batter. Over-mixing will prevent tender, fluffy pancakes.
Meanwhile, melt an extra tablespoon butter in your skillet or griddle over medium heat. Then, using a ¼-cup measure, scoop out batter onto the preheated the skillet. Cook until bubbles appear across the entire surface. You can try to fit 2-3 pancakes in your pan.
Flip and cook the second side until golden brown. Repeat with all remaining batter.
Serve with maple syrup and extra butter. This recipe makes 12 pancakes.
How long to cook pancakes on each side?
The exact amount of time to cook pancakes on each side depends on the type of pan you have and the level of heat underneath it. However, you can rely on visual clues. Once you ladle the batter into the pan, allow it to cook, without disturbing, until small bubbles start appearing on the upper surface. The bubbles will appear all around the edges, and then you will flip to cook the second side. Let the second side cook for a few minutes, and then use a spatula to pick it up and peek underneath. The pancakes are done with both sides of golden brown; please see the photos in the recipe for further guidance.
How to store Homemade Pancakes
Leftover pancakes are super easy to store for another breakfast. You can stack leftovers in an airtight container, and place them in the fridge for up to 2 days. Otherwise, you can freeze leftover pancakes flat and then stack them in an airtight bag for long-term storage. To defrost, either place in fridge overnight and heat in the microwave until hot, or pop in the toaster to warm all the way through.
Homemade Pancake Recipe FAQs
The double-action of baking powder makes pancakes so fluffy. Baking powder reacts both chemically and physically. First, the baking powder reacts with the acidity in the buttermilk or sour cream. This creates bubbles of air in the batter, which lead to fluffy pancakes. Then, the heat of the pan makes the baking powder react again and help the pancake puff up in the skillet. If you do not have baking powder, you cannot make this recipe successfully.
Cook pancakes on the first side until small bubbles begin to form around the edges on the upper side. Then, flip and cook until golden brown on the second side, too. Total, it will be about 3-5 minutes per side.
Yes, if you have enough pancakes, store the remaining batter in the fridge for up to 2 days. Keep it covered with plastic wrap or an airtight squeeze bottle for easier use later. You can also check out my small batch pancakes recipe so this doesn't happen again.
Yes, you can technically made pancake batter the night before you wish to make pancakes. However, my pancakes recipe from scratch is so simple that it really doesn't take much time. Pancake batter can thicken in the fridge overnight, so if you do this, you can splash in extra buttermilk in order to thin it back out before cooking.
Other Pancake Recipes:
Pancake Recipe from Scratch
Homemade buttermilk pancakes recipe from scratch.
Ingredients
- 2 cup all-purpose flour
- 4 teaspoons baking powder
- ¼ cup granulated sugar
- 2 cups buttermilk
- 2 large eggs, beaten
- ¼ cup unsalted butter, melted, plus extra for the skillet
- 1 teaspoon vanilla extract
- maple syrup, for serving
- salted butter, for serving
Instructions
- In a bowl, whisk together the flour, baking powder, and sugar.
- In a large glass measuring cup, whisk together the buttermilk, egg, the melted butter, and the
vanilla. It will be a bit clumpy, and that’s ok! - Stir the wet ingredients into the dry ingredients. Stir just until no dry pockets of flour remain, but
don't worry about lumps in your batter. Over-mixing will prevent tender, fluffy pancakes. - Meanwhile, melt an extra tablespoon of butter in your skillet or griddle over medium heat. Using a ¼-cup measure, scoop out batter onto the preheated the skillet. Cook until bubbles appear across the entire surface, and then flip to cook the second side until golden brown.
- Repeat with all remaining batter, using additional butter as needed.
- Serve with maple syrup and extra butter. This recipe makes 12 pancakes.
Notes
Buttermilk: If you don't have buttermilk, use the same amount of sour cream. If you only have milk, use 2 cups with 1 teaspoon of fresh lemon juice or white vinegar mixed in.
Storage: Leftover pancakes are super easy to store for another breakfast. You can stack leftovers in an airtight container, and place them in the fridge for up to 2 days. Otherwise, you can freeze leftover pancakes flat and then stack them in an airtight bag for long-term storage. To defrost, either place in fridge overnight and heat in the microwave until hot, or pop in the toaster to warm all the way through.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 236Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 45mgSodium: 264mgCarbohydrates: 41gFiber: 1gSugar: 23gProtein: 5g
Deborah says
This is how I've been making pancakes for years, so I know this recipe is a winner. Sometimes I use oil instead of butter to save on calories and they still come out nice and fluffy. When I have leftover eggnog from the holidays, I use that instead of buttermilk and add a little ground nutmeg and that works great, too. This is our favorite recipe for pancakes - yum!