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Large-Batch Pancakes
Extra fluffy pancakes made in a large batch—perfect for feeding a crowd or big family breakfasts.
Ingredients
- 5 cups all-purpose flour can also use half and half
- 1 cup granulated sugar
- 4 Tablespoons baking powder
- 1 1/2 teaspoons salt
- 4 large eggs
- 1/2 cup vegetable oil
- 5 cups milk
- 2 teaspoons vanilla extract
- butter for griddle
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract.Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.Heat a lightly buttered griddle or skillet over medium heat.Pour batter onto the hot griddle, using about ¼ cup per pancake.Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown.Butter the griddle lightly between batches as needed.Serve warm with butter and syrup.
Notes
- Batter can be refrigerated for up to 24 hours. Stir gently before using.Overmixing will reduce fluffiness.This recipe makes a large batch and is easy to halve if needed.
