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Ingredients

4 cups all-purpose flour ¼ cup white sugar 1 tablespoon baking powder 1 tablespoon baking soda 1 teaspoon salt 4 cups buttermilk 4 eggs 4 tablespoons canola oil 1 tablespoon vanilla extract 1 teaspoon canola oil, or as needed

Nutrition Info

327.3 calories carbohydrate: 48.5 g cholesterol: 78.3 mg fat: 9.4 g fiber: 1.4 g protein: 10.9 g saturatedFat: 1.7 g servingSize: - sodium: 863.2 mg sugar: 10.1 g transFat: : - unsaturatedFat: : -

Preheat a cast iron skillet or griddle over medium heat for 15 to 20 minutes.
Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl.
Mix buttermilk, eggs, 4 tablespoons oil, and vanilla extract together in a medium bowl. Pour wet ingredients into dry ingredients and whisk until mixed.
Lightly grease the preheated skillet with 1 teaspoon canola oil. Pour batter into the hot skillet by 1/4 cup for small pancakes, 1/3 cup for medium pancakes, or 1/2 cup for large pancakes. Cook until edges are slightly dry and underside is golden brown, 2 to 3 minutes. Flip and cook until golden brown on second side, about 2 minutes more. Repeat until all batter is cooked. Regrease the skillet as necessary to keep pancakes from sticking.

10 servings

Pancakes for a crowd or to freeze for later.