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AHONUI
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Pancakes Smothered in Strawberries & Whipped Cream for a Crowd
If you need to feed a crowd, skip the long buttermilk pancake recipes—this simpler approach delivers the same delicious results with far less fuss. These light, fluffy pancakes made from mix are perfect topped with fresh strawberries, whipped cream, butter and plenty of maple syrup. With a few practical tips and the right equipment, you can serve dozens without stress.
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So Easy and So Good!
Buy a large box of Krusteaz Buttermilk Pancake Mix—available at many warehouse stores—and use a pancake batter dispenser if you expect to flip many pancakes. The mix yields light, tender pancakes with a hint of buttermilk flavor. For best results, keep the batter slightly lumpy, cook on a well-greased griddle at medium heat, and flip only once. With one or two cooks and several large griddles, you can produce a substantial number of pancakes quickly.
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Serving Size: 3 pancakes per person
1 cook can make about 115 pancakes in one hour using large griddles and a batter dispenser; with two cooks and two dispensers, the time drops significantly.
Breakfast
Cooking for a Crowd
-
1/2
(10 pound) box
Krusteaz Buttermilk Pancake Mix
NOTE: Can be stored in the freezer up to 1 year -
Oil
for greasing the griddles
-
5
pounds
Strawberries -
1
can
Whipped Topping -
2
pounds
Salted Butter -
1
gallon bottle
Maple Syrup
Estimate about 3 ounces of syrup per serving (1 gallon serves ~42)
-
4
(18” x 10”)
Griddles -
1
Pancake Batter Dispenser
-
Wash the strawberries, remove the hulls, and dice into roughly 1/2-inch pieces. You can prep berries the night before and store them covered in the refrigerator.
-
Heat griddles to about 375°F (medium). Lightly grease the cooking surface. Measure the appropriate amount of water into a large bowl, add pancake mix, and whisk gently until the dry mix is just moistened. The batter should remain slightly lumpy—do not overmix.
-
Let the batter rest for 2 minutes before cooking.
-
Using a dispenser or a measuring cup, place slightly less than 1/4 cup of batter per pancake onto the hot griddle. Cook about 1 to 1 1/4 minutes per side, until golden brown, flipping only once.
Cooking Time:
1 cook: Approximately 115 pancakes in 1 to 1½ hours using several large griddles and a pancake batter dispenser.
2 cooks: Approximately 115 pancakes in 30–45 minutes with multiple griddles and two batter dispensers.
Additional Topping Ideas (for ~45 people):
Mini chocolate chips (2 bags)
Chocolate syrup (2 large bottles)
Bananas (2 pounds, sliced)
Sprinkles (1 large bag)
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| Serving: 3 (4”) Pancakes per person |
45 135 (4”) pancakes total |
90 270 (4”) pancakes total |
135 405 (4”) pancakes total |
180 540 (4”) pancakes total |
225 675 (4”) pancakes total |
|---|---|---|---|---|---|
| Krusteaz Buttermilk Pancake Mix | ½ of a (10 pound) bag (5 pounds total) | 1 (10 pound) bag | 1 1/2 (10 pound) bags (15 pounds total) | 2 (10 pound) bags (20 pounds total) | 2 1/2 (10 pound) bags (25 pounds total) |
| Syrup | 1/2 gallon | 1 gallon | 2 gallons | 3 gallons | 4 gallons |
| Oil for griddle Depends on griddle size—bring a couple bottles |
|||||
| Land O’ Lakes Butter Continentals (200 count) — Butter for serving saves time | 2 pounds Salted Butter | 1 box (200 count) | 1 box (200 count) | 1 box (200 count) | 2 boxes (200 count each) |
| Strawberries – ~2 ounces/person (about 8 servings per pound) |
5 pounds | 10 pounds | 15 pounds | 20 pounds | 25 pounds |
| Whipped Topping | 1 can | 2 cans | 3 cans | 4 cans | 5 cans |
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Want More Fabulous Cooking for a Crowd Recipes?
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I’m Betsy. Welcome — here you’ll find trusted, easy recipes from quick family dinners to favorites scaled for large groups. I also share tips for cooking for gatherings of 20 to 200, so the next time someone asks you to cook for a crowd, you can confidently say “Yes!”
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