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Pancakes Smothered in Strawberries & Whipped Cream for a Crowd

You know all those lengthy recipes for buttermilk pancakes?  Well, fuggedaboudit.  If you’re cooking breakfast for a crowd, this is every bit as good and way easier!

Butter Pancakes with Strawberries and Whipped Cream

So Easy and So Good!

Just head on over to Sam’s (pre-placing your order on the Internet is the only way to go!) and pick yourself up a box of Krusteaz Buttermilk Pancake Mix.  No wonder their buttermilk pancakes are so popular.   Light and fluffy with a touch of creamy buttermilk, the only thing better for breakfast is to top ’em with strawberries and whipped cream and drench ’em in syrup.  If you’re cooking for more than 10 people, pick yourself up a pancake batter dispenser (1 per cook) while you’re at it.  You’ll thank me.  Now go for it!

Pancakes with Strawberries and Whipped Cream
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr

Serving Size: 3 Pancakes per person

1 cook - can cook about 115 pancakes in 1 hour – 1 ½ hours with several large griddles and the mandatory pancake batter dispensers.

2 cooks - can cook about 115 pancakes in 30 – 45 minutes with several large griddles and 2 mandatory pancake batter dispensers.

Course: Breakfast
Cuisine: Cooking for a Crowd
Servings: 50 people (3 pancakes each)
  • 1/2 (10 pound) box Krusteaz Buttermilk Pancake Mix NOTE: Will keep in freezer up to 1 year
  • Oil for the griddles
  • 5 pounds Strawberries
  • 1 can Whipped Topping
  • 2 pounds Salted Butter
  • 1 gallon bottle Maple Syrup NOTE: Figure about 3 ounces syrup per serving. 1 gallon serves about 42
  • 4 (18” x 10”) Griddles
  • 1 Pancake Batter Dispenser
  1. Wash the berries, trim off the top and dice into 1/2 inch cubes.

MAKE AHEAD NOTE: Strawberries can be prepped night before. Store covered in refrigerator.
  1. Heat griddles to 375 degrees F (medium heat).  Lightly grease griddle. Measure water into a large bowl.  Add pancake mix and gently combine with wire whisk until the dry mix is just moistened.  Batter should be slightly lumpy.  Do not over-mix.  

  2. Let batter stand 2 minutes.

MAKE AHEAD NOTE: Batter can stand up to 1 hour. Do not let batter stand longer than 1 hour.
  1. Pour (or dispense with pancake dispenser) slightly less than ¼ cup batter per pancake onto griddle.

    Cook pancakes 1 – 1 ¼ minutes per side, or until golden brown, turning only once.

Recipe Notes

Cooking Time:

1 cook:   Can cook about 115 pancakes in 1 hour – 1 ½ hours with several large griddles and a pancake batter dispenser.

2 cooks: Can cook about 115 pancakes in 30 – 45 minutes with several large griddles and 2 pancake batter dispensers.


Additional Fun Toppings for 45:

Mini-chocolate chips (2 bags)

Chocolate syrup (2 large)

Bananas (2 pounds)

Sprinkles (1 large bag)



Your Shopping List


3 (4”) Pancakes per person
135 (4”)
pancakes total
270 (4”)
pancakes total
405 (4”)
pancakes total
540 (4”) pancakes
675 (4”) pancakes
Krusteaz Buttermilk Pancake Mix½ 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)
Syrup1/2 gallon1 gallons2 gallons3 gallons4 gallons
Oil for Griddle
Depends on the griddle size - but get a couple bottles of Crisco
Land O' Lakes Butter Continentials (200 count).
Butter for Serving - It's a bit more money - but TRUST ME it's worth the serving time savings
2 pounds Salted Butter1 box (200 count)
(use the leftovers for corn on the cob)
1 box (200 count)
(use the leftovers for corn on the cob)
1 box (200 count)2 boxes (200 count each)
(use the leftovers for corn on the cob)
Strawberries – 2 ounces/person
(8 servings per pound) (16 servings per 2 pounds)
5 pounds
(Serve leftover berries at lunch)
10 pounds
(Serve leftover berries at lunch)
15 pounds
(Serve leftover berries at lunch)
20 pounds
(Serve leftover berries at lunch)
25 pounds
(Serve leftover berries at lunch)
Whipped Topping
1 can 2 cans3 cans4 cans5 cans

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