Large Batch Buttermilk Pancakes
These large batch buttermilk pancakes are crisp on the outside and fluffy on the inside.

Nothing says breakfast more than a large batch of fluffy buttermilk pancakes. I’ve never quite understood why people flock for that boxed mix of junk when making pancakes from scratch really isn’t that much more work. This recipe feeds a crowd, but you can cut it in half for a normal sized pancakes. I don’t suggest it though, because you’re going to want to freeze some of these suckers! This recipe makes 20-25 pancakes, depending on size. Scroll down for an alternative way to make pancakes for a large batch.
We are a pancake loving family and I actually have two pancake recipes. This one is a bit more work than my other one, but I feel like they are “more.” More what? I’m not sure, just more. They are crisp on the outside and fluffy on the inside. They will leave you satisfied yet wanting more at the same time.
When I make pancakes, I will usually triple or quadruple the recipe. Usually, I do this for supper. After we stuff our faces, I will freeze the rest. To reheat, we just throw them in the toaster. When we run out of freezer pancakes, I know it’s time to have pancakes for supper again. As a side, we will have bacon or sausage, fresh fruit, and, if I’m feeling feisty, some eggs. For special occasions, I like to throw chocolate chips in them.
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Ingredients Needed
- 1 cup butter, melted and cooled
- 5 cups flour – all purpose flour or soft white wheat freshly ground
- 1/2 cup sugar
- 2 tsp. salt – Real Salt brand is a healthy, natural sea salt
- 4 tsp. baking soda
- 4 tsp. baking powder
- 4 cups buttermilk – Learn to make homemade buttermilk here
- 1 cup milk
- 4 eggs, separated
How to Make Large Batch Buttermilk Pancakes
- Whisk the dry ingredients of flour, sugar, salt, baking soda, and baking powder together.

- Add buttermilk and milk to melted butter.

- Add egg yolks to wet ingredients
- Add wet ingredients to dry (don’t over mix)

- Put beaten egg whites into batter. The pancake batter will be lumpy. Let the batter rest while you heat the griddle. I like to rest at least ten minutes while my cast iron skillet warms up, however if you can let it rest 30 minutes, that would be better.

- Place about 1/4 cup of pancake batter onto buttered up hot skillet.

- When bubbles are all throughout the pancake around 2-3 minutes, flip. Try not to flip a bunch of times, once is perfect.

- After a minute or two, take off skillet.

You can keep your buttermilk pancakes in a 250 degree warm oven until time to eat.
Making a large batch of buttermilk pancakes served with butter or peanut butter and some maple syrup is sure to make your family happy! Let me know what you think of these!
Alternative Way To Make Pancakes
If you don’t feel like standing over the stove cooking large batch buttermilk pancakes, try making them on a sheet pan or two!
- Cover baking sheet with butter to prevent pancakes from sticking while cooking.
- Preheat oven to 425 degrees.
- Pour buttermilk pancake batter in even layer onto a baking sheet. Add toppings if desired, things like fruit or chocolate chips. You may have to pour batter into a few separate baking sheets, depending on size of pans.
- Bake for 15-20 minutes.
Large Batch Buttermilk Pancakes

Ingredients
- 1 cup butter, melted and cooled
- 5 cups flour
- 1/2 cup sugar
- 2 tsp. salt
- 4 tsp. baking soda
- 4 tsp. baking powder
- 4 cups buttermilk
- 1 cup milk
- 4 eggs, separated
Instructions
- Whisk the dry ingredients of flour, sugar, salt, baking soda, and baking powder together.
- Add buttermik and milk to melted butter.
- Add egg yolks to wet ingredients.
- Add wet ingredients to dry (don't over mix).
- Fold egg whites into batter.
- Let batter rest while skillet warms up.
- Place 1/4 cup batter into buttered up skillet.
- When bubbles are all throughout the pancake around 2-3 minutes, flip.
- Cook another 1-2 minutes. Remove pancake from skillet.
- Serve with butter and syrup.
Notes
Keep pancakes warm in a 250 oven until ready to serve.
FAQ’s
How to freeze buttermilk pancakes
Place the pancakes in a single layer on baking tray and place in freezer. Freeze for 30-60 minutes and then move to a freezer bag.
Will buttermilk pancake batter keep overnight?
Yes, you can make the batter the night before and then take out of fridge about 10-20 minutes before cook time and give a quick stir before using.
How does buttermilk affect pancakes?
The acid in the buttermilk is kind of like a kick in the pants for the baking soda, which causes the pancakes to be fluffier.
Why are my buttermilk pancakes doughy?
You probably have the heat too high. The outside of the pancake is getting cooked faster than the inside.
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