Pancake Platter Recipe

Prepare dry and wet ingredients

In a very large mixing bowl, whisk together 5 cups all-purpose flour, 5 tablespoons granulated sugar, 5 teaspoons baking powder, 1 teaspoon baking soda and 2 teaspoons fine salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk together 6 cups buttermilk, 5 large eggs, 10 tablespoons melted unsalted butter and 2 teaspoons vanilla extract (if using) until smooth.

Make batter

Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. A few small lumps are fine — do not overmix. Let the batter rest for 10 minutes while you preheat the griddle.

Preheat and oil griddle

Preheat a griddle or large skillet over medium heat (about 375°F / 190°C if using a thermometer). Brush or wipe on a thin film of vegetable oil (about 2 tablespoons total) so surface is lightly coated.

Cook pancakes

For 20 small/medium pancakes, pour about 1/3 cup batter per pancake onto the hot griddle. Cook until bubbles appear on the surface and edges look set, 2–3 minutes. Flip and cook until golden and cooked through, about 1–2 more minutes. Transfer to a warm oven (200°F / 95°C) on a baking sheet to keep warm while you finish cooking remaining batter.

Finish and keep warm

If pancakes cool too much, rewarm briefly on the griddle before serving. Serve 20 pancakes total with butter, maple syrup and optional berries.

Prepare egg mixture

Crack 40 large eggs into a very large mixing bowl or two bowls. Add 2 cups whole milk or half-and-half, 2 teaspoons salt and 1 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy.

Cook eggs in batches

Heat a large skillet (or two medium skillets) over medium-low heat. Add 1 tablespoon butter per skillet and let it melt and foam but not brown. Pour enough egg mixture to fill the pan about one-third full (so eggs cook gently) and let sit undisturbed for a few seconds until curds begin to form at the edges. Using a rubber spatula, gently push eggs from edges toward the center, forming soft folds. Continue gently stirring and folding until eggs are softly set but still moist — do not overcook. Remove to a warm serving pan. Repeat, adding more butter as needed, until all eggs are cooked.

Keep warm

Cover the finished scrambled eggs loosely with foil and keep in a warm oven (around 200°F / 95°C) until serving. Sprinkle with chopped chives if using.

Oven-baked method (recommended for large batches)

Preheat oven to 400°F (200°C). Line two rimmed baking sheets with foil and arrange 10 slices of bacon per sheet in a single layer (you may overlap slightly if necessary but avoid crowding). Bake for 12–18 minutes, rotating pans top-to-bottom halfway, until bacon reaches desired crispness. Transfer bacon to a paper towel–lined tray to drain. Repeat with remaining bacon if needed until you have 20 slices (approximately 10 servings of 2 slices).

Stovetop method (alternative)

Place a single layer of bacon in a cold skillet, add up to 1 cup water to start if you want more even rendering, then cook over medium heat until water evaporates and bacon renders fat, turning occasionally, 8–12 minutes depending on thickness. Drain on paper towels and keep warm in a low oven.

Keep warm

Keep cooked bacon on a sheet pan in a warm oven (200°F / 95°C) until ready to plate.

Pan-fry method

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. Add up to half of the 10 sausage links to avoid crowding and cook, turning occasionally, until browned on all sides and cooked through (internal temperature 160°F / 71°C for pork), about 12–15 minutes depending on size. Repeat with remaining links.

Oven-roast method (recommended for uniform cooking)

Preheat oven to 375°F (190°C). Place sausage links on a rimmed baking sheet and roast for 18–25 minutes, turning once halfway through, until nicely browned and cooked through (internal temp 160°F / 71°C).

Keep warm

Transfer cooked links to a warm oven (200°F / 95°C) on a sheet pan until serving.

Arrange 20 pancakes, the scrambled eggs portion (divided to serve 20), 20 bacon slices (10 servings = 2 slices each) and 10 sausage links on a large platter or on individual plates as requested. Offer maple syrup, softened butter and fresh berries alongside. If holding before serving, keep everything in a warm oven (200°F / 95°C) for up to 30–45 minutes; for longer hold times, cover and refrigerate then gently reheat.