Big Batch Pancake Recipe

Big Batch Pancakes

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In our house, Sunday is pancake day. And this big batch pancake recipe is how we make pancakes that last all week.

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Back in our days of debt, we went brunching like nobody’s business. A smashed avocado here, an eggs Benedict there. It all added up, and our food costs topped £500 per month.

When we started challenging ourselves to pay off all of our debt, I made it my mission to start slashing our food bill without sacrificing on nutrition, taste or fun. When we started cutting down on eating out, regular brunch was the first to go. This may sound grim, but in reality, we’ve swapped the Sunday rush for a lazy breakfast in bed, eating in our pyjamas, and letting Sunday morning drift into afternoon in quiet peacefulness. And cut our average weekly brunch spend from about £22 to a mere £2. Over the course of a year, that’s a saving of £1,040.

Big Batch Pancake Recipe

Is it Cheaper to Make Pancakes in Bulk?

Pancakes are incredibly cheap to make, regardless of whether they are made in bulk or individually.

However, making them in bulk has a lots of other budgetary and time-saving benefits. Making pancakes in bulk, then varying what you eat them with throughout the week is a really cheap way to knock up lots of lovely meals and snacks. For example, when we make this big batch pancake recipe, we will have pancakes with blueberries and banana on Sunday, then toast half with a slathering of Biscoff as a mid-week treat (ssshhh!), and create a fun leftover night brunch-inspired dinner with bacon, poached eggs and pancakes.

My big batch pancake recipe freezes well, too. This means you can prepare a large batch, and freeze the leftovers for a lazy breakfast in bed, when all you have to do is pop them in the toaster while you’re making a cuppa.

How to Make Pancake Mix Better

When we originally started making pancakes, I used this recipe from BBC Good Food. This is a great recipe for small batches, but there is definitely room for improvement.

One day, we tweaked the recipe with one magic ingredient.

And then something wonderful happened.

The best pancakes ever were born.

The secret?

Buttermilk.

Freshly Made Pancakes

Swapping regular milk for buttermilk elevates these pancakes into buttery, melt-in-your-mouth bites of joy. They give the pancakes a golden toasted tinge when griddled, and I find buttermilk tends to make the outsides crisper, too.

So, this big batch pancake recipe calls for buttermilk. If you have leftover buttermilk from making them, it freezes well for your next batch of pancakes, meaning less waste.

Big Batch Pancake Recipe: The Deets

This recipe takes mere minutes to prepare; about 10 minutes maximum. It is best to prepare the batter and cook your pancakes straight away, rather than letting the mix sit overnight in the fridge (as it loses some of it’s liquidity). Each pancake takes between 3-5 minutes to griddle. As a guide, it should take around 1 hour and 5 minutes to cook all of the pancakes in this big batch recipe.

The beauty of this recipe is that you can cut the total cooking time but using multiple pans to cook several at once. We use two pancake pans, meaning our cooking time is cut to about half an hour.

These pancakes will freeze well, and can be individually portioned for another day in the freezer, wrapped in cling film, or packed loosely in reusable food bags.

This recipe costs £2.41 to make 16 large pancakes (you can make them smaller, if you wish). That works out at brunch-busting £0.31 per portion.

So, let’s get started. My big batch pancake recipe is coming up!

Ingredients

Pancake Ingredients

405g plain flour

3 tsp baking powder

1 tsp salt

6 tbsp caster sugar

390ml buttermilk

3 eggs

6 tbsp melted butter

Optional extras that can be mixed into pancakes prior to cooking: sliced bananas, frozen blueberries, chocolate chips, crispy bacon crumbles, or anything else you fancy!

Method

In a large bowl, sift in the flour, baking powder, salt and sugar.

Then add in the wet ingredients- buttermilk, whisked eggs and most of the melted butter, reserving a little for the pan.

Mix the batter until you have a thick mixture. Now is the time to add in any optional extras if you are using them. You can also separate the batter into smaller bowls if you wish to make some plain pancakes along with ones with added extras.

Place your pan(s) on a medium heat, brush with a little butter, and pour the pancake batter on slowly, allowing the thick mix to spread out on it’s own. Cook until bubbles start to form in the batter on the upside of the pancake, and the bottom is golden. Then flip, and cook the other side. The pancakes should be taken off the heat when they are brown on the outside and fluffy in the middle.

Then it’s time to serve! My ultimate pancakes are topped with bacon, an egg, and a little bit of maple syrup on the side (trust me, it’s epic). For a healthier alternative, frozen blueberries are perfect (even better than fresh IMO). The beauty of these pancakes is that they work so well with both savory and sweet accompaniments.

Sunday Morning Pancakes

To store them in batches, allow the pancakes to cool and transfer to reusable food bags like these and store in your breadbin or freezer. When ready to eat, simply pop them in the toaster until thawed.

Big Batch Pancakes

Big Batch Pancake Recipe

Batch Cook 16 Large/24 Medium-Sized American Pancakes with This Easy Recipe
Prep Time 10 mins
Cook Time 1 hr 5 mins
Course Breakfast
Cuisine American
Servings 8

Ingredients
  

  • 405 g plain flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 6 tbsp caster sugar
  • 390 ml buttermilk
  • 3 eggs
  • 6 tbsp melted butter
  • Optional extras that can be mixed into pancakes prior to cooking: sliced bananas, frozen blueberries, chocolate chips, crispy bacon crumbles, or anything else you fancy!

Instructions
 

  • In a large bowl, sift in the flour, baking powder, salt and sugar.
  • Then add in the wet ingredients- buttermilk, whisked eggs and most of the melted butter, reserving a little for the pan.
  • Mix the batter until you have a thick mixture. Now is the time to add in any optional extras if you are using them. You can also separate the batter into smaller bowls if you wish to make some plain pancakes along with ones with added extras.
  • Place your pan(s) on a medium heat, brush with a little butter, and pour the pancake batter on slowly, allowing the thick mix to spread out on it's own. Cook until bubbles start to form in the batter on the upside of the pancake, and the bottom is golden. Then flip, and cook the other side. The pancakes should be taken off the heat when they are golden brown on the outside and fluffy in the middle.
  • Then it's time to serve! Plate up your pancakes and add your toppings, sauces or spreads of choice.
  • To store them in batches, allow the pancakes to cool and transfer to reusable food bags and store in your breadbin or freezer. When ready to eat, simply pop them in the toaster until thawed.
Keyword American-Style Pancakes, Pancakes

Did you try this recipe? Let me know your thoughts in the comments below. Don’t forget to tell me what you served them with!

Looking for more batch cooked breakfast ideas? Check out these easy banana bread muffins.

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