Pancakes for a Crowd Recipe

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Every time I make these pancakes, I'm reminded of Lansford, North Dakota, a lovely little town where I used to live. The country club there sponsored an annual breakfast that featured these tasty pancakes.—Penelope Hamilton, Riverside, California
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES:70-80 servings
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES: 70-80 servings


  • 40 cups all-purpose flour
  • 3 cups sugar
  • 1-1/2 cups baking powder
  • 1-1/2 cups baking soda
  • 3/4 cup salt
  • 28 eggs
  • 2 gallons milk
  • 1 gallon buttermilk
  • 64 ounces canola oil

Nutritional Facts

3 each: 554 calories, 28g fat (6g saturated fat), 90mg cholesterol, 2677mg sodium, 62g carbohydrate (15g sugars, 2g fiber), 13g protein.


  1. In several large bowls, combine the flour, sugar, baking powder, baking soda and salt. Combine the eggs, milk, buttermilk and oil; stir into dry ingredients just until blended.
  2. Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 70-80 servings (5 gallons of batter).
Originally published as Pancakes for a Crowd in Taste of Home June/July 2002, p53

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