Buttermilk pancakes with butter, syrup, and yogurt

Buttermilk Pancakes for the Crew

Name: Buttermilk Pancakes for the Crew
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 cups complete pancake mix; 4 cups whole milk; 4 large eggs; 1/4 cup melted butter; 1 cup Greek yogurt or protein powder

Fluffy griddle pancakes stacked for a hungry crew.

Prep: 12 min
Cook: 18 min
Serves 8
Difficulty: easy

Fluffy buttermilk pancakes from a big batch of batter — griddle in waves, stack on sheet pans in a warm oven, and pass the syrup.

536Cal

26gProtein

70gCarbs

17gFat

Ingredients

6 cups complete pancake mix
4 cups whole milk
4 large eggs
1/4 cup melted butter
2 tbsp sugar
1 tsp vanilla extract
1 cup Greek yogurt or protein powder

Instructions

Mix the batter: Whisk mix, milk, eggs, and melted butter until smooth. Rest 5 minutes so bubbles settle—don't over-mix.
Heat the griddle: Heat griddle or large skillet to medium. Lightly butter between batches.
Cook in batches: Pour 1/3-cup scoops. Flip when bubbles set at the edges and bottoms are golden. Hold finished pancakes on a sheet pan in a 200°F oven.
Serve the stack: Serve with syrup and butter. For the protein tray, add yogurt on the side.

Station workflow

Assign one cook to the hot surface and one to assembly. Keep the line moving; don’t crowd the griddle.
Set a warm holding zone (oven at 200°F, food covered) so staggered eaters still get a hot plate.
Run a quick call-proof check: anything crispy stays uncovered; anything soft stays covered.

Cleanup

While plates are served, scrape the griddle/pan and wipe with a damp towel (use tongs + folded towel).
Soak the mixing bowl and sheet pan immediately—breakfast starch sets fast when it cools.

Leftovers

Cool fast: spread on a sheet pan 10 minutes, then portion into containers so it doesn’t sweat.
Reheat rule: eggs reheat best covered at 50% power or low oven heat; don’t nuke on high.