4 c. rolled oats (6 serv. 3 c.) (4 serv. 2 c.) (2 serv. 1 c.)
1 c. flour (6 serv. 3/4 c.) (4 serv. 1/2 c.) (2 serv. 1/4 c.)
1/4 c. sugar (6 serv. 3 tbsp.) (4 serv. 1/8 c.) (2 serv. 2 tbsp.)
Pinch of salt
2 tsp. baking soda (6 serv. 1 1/2 tsp.) (4 serv. 1 tsp.) (2 serv. 1/2 tsp.)
2 tsp. baking powder (6 serv. 1 1/2 tsp.) (4 serv. 1 tsp.) (2 serv. 1/2 tsp.)
4 c. Buttermilk (6 serv. 3 c.) (4 serv. 2 c.) (2 serv. 1 c.)
4 eggs, beaten (6 serv. 3) (4 serv. 2) (2 serv. 1)
1/2 c. butter, melted (6 serv. 3/8 c.) (4 serv. 1/4 c.) (2 serv. 1/8 c.)
2 tsp. vanilla (6 serv. 1 1/2 tsp.) (4 serv. 1 tsp.) (2 serv. 1/2 tsp.)

Combine first 6 ingredients in large bowl. Blend in next 4 ingredients and mix well. Let stand 30 to 45 minutes. Butter skillet and make pancakes.

You may mix all dry ingredients and store in refrigerator for future use.