These fluffy Amish pancakes are soft, thick, and full of homemade flavor, just the way old-fashioned buttermilk pancakes have been made in Amish kitchens for generations. They cook up golden on the outside with a light, fluffy center.
I love serving homemade pancakes with fresh berries and whipped cream, but they're also good with just butter and syrup. They're simple, comforting, and always a favorite at the breakfast table.
Jump to:
- Why You'll Love These Pancakes
- Ingredients
- Tips to Make Perfect Pancakes
- At What Temperature Should I Cook Pancakes?
- Blueberry or Chocolate Chip Buttermilk Pancakes
- What Can I Do with Leftover Pancakes?
- What is Different About Amish Pancakes and Any Other Pancakes?
- Where Did Pancakes Originate?
- More Amish Breakfast Recipes
- 📖 Recipe Card
Why You'll Love These Pancakes
- Thick, fluffy, and full of delicious homemade flavor
- Simple ingredients you probably already have
- Light and tender inside, golden on the outside
- Easy to make and forgiving for beginners
- Comforting, filling, and always a hit at the breakfast table
Ingredients
If you've never made homemade pancakes from scratch before, don't worry - they're actually very easy to make and only take a few minutes to mix up. And trust me, they are far better than any store-bought pancakes!
Before getting started, here's a quick look at the main ingredients and why they matter:
- Buttermilk: When combined with baking soda, buttermilk helps the pancakes rise, making them thick and fluffy. It also adds a classic tangy flavor.
- Eggs: Room-temperature eggs mix more easily, but if you're short on time, cold eggs will still work just fine. This recipe is very forgiving.
- Oil: Oil creates a moist, cake-like texture and is my preferred fat for pancakes. Melted butter can be used instead if you prefer that flavor.
- Baking powder and baking soda: Using both gives the pancakes the right amount of lift and fluffiness. (I highly recommend using aluminum-free baking powder.)
- Flour: All-purpose flour works best. You can replace some with whole wheat flour, but it absorbs more liquid, so you may need a little extra buttermilk to keep the batter from getting too thick.
Tips to Make Perfect Pancakes
Here are some tips to make perfect fluffy pancakes:
- Use real buttermilk. Buttermilk is an essential ingredient that makes the pancakes thicker, fluffier, and more flavorful. And I recommend buying the real deal! It's thicker, creamier, and will taste better. (However, since buttermilk is something that most of us don't keep stocked in our fridge, you can make a substitute by putting 2 Tbsp. of lemon juice or vinegar into a cup and filling it with whole milk. Then let it rest for a few minutes until thickened.)
- Avoid over-mixing the batter. Resist the temptation to mix the batter until it's completely smooth. A few lumps and streaks of flour are okay. Over-mixing the batter can cause gluten to develop, making the pancakes chewy instead of fluffy.
- Don't press down on the pancakes. Refrain from using your spatula to press down on the pancakes while they cook. Doing so will deflate the air pockets that contribute to the pancakes' lightness and fluffiness.
- Flip the pancake only once. Wait for small bubbles to appear on the surface of the pancake before flipping it. Flip it (carefully) only once and cook the other side until it's done. This shouldn't take long.
To determine if your buttermilk pancakes are ready to be flipped, keep an eye out for the edges to solidify and the bubbles in the batter to pop. Once this occurs, you can use a spatula to gently lift an edge of the pancake and check for a golden brown color.
At What Temperature Should I Cook Pancakes?
The ideal temperature for cooking pancakes is medium heat, which is usually around 300°F.
If the heat is too high, the pancakes may burn on the outside before they are cooked on the inside. If the heat is too low, the pancakes may take too long to cook.
It's important to preheat your pan or griddle before adding the pancake batter to get an even cooking temperature. You can test the heat by sprinkling a few drops of water on the pan or griddle; if the drops sizzle and evaporate quickly, the pan is hot enough.
Blueberry or Chocolate Chip Buttermilk Pancakes
This is a basic buttermilk pancake recipe, but it's easy to change up the flavors. You can add blueberries, chocolate chips, chopped pecans, or other mix-ins to the batter.
You can add up to one cup of mix-ins. To avoid over-mixing, fold them in with the flour mixture before combining the wet and dry ingredients.
If you'd rather skip mix-ins, you can always top the pancakes with fruit, whipped cream, or blueberry syrup. Or do both: mix-ins and toppings work just fine together.
My very favorite pancakes are made with mini chocolate chips in the batter. Then I top them with Nutella, fresh berries, whipped cream, and a drizzle of maple syrup. Seriously, I could eat these every day. They are so good!!
What Can I Do with Leftover Pancakes?
Don't let leftover pancakes go to waste! Here's how to enjoy them later:
- Refrigerate: Store in an airtight container or zip-top bag for up to 5 days. Reheat in the toaster or microwave.
- Freeze: Layer cooled pancakes between parchment paper and store in a freezer bag for up to 2 months. Toast to reheat.
- Fun ideas: Use leftover pancakes for breakfast sandwiches, mini pancake stacks with syrup, or even a quick dessert with ice cream or whipped cream and fruit.
What is Different About Amish Pancakes and Any Other Pancakes?
While Amish pancakes are very similar to other buttermilk pancake recipes, they're known for being simple, hearty, and made with basic pantry ingredients. There isn't anything fancy about them, and that's part of what makes them so good.
Like many pancake recipes, small variations exist. Some Amish pancake recipes may include ingredients such as cornmeal, oatmeal, or even potatoes (see my Potato Pancakes recipe here→), depending on the household.
This particular recipe comes from an Amish home, which is why it's called Amish pancakes. It makes thick, feather-light buttermilk pancakes that are soft, filling, and comforting.
Amish pancakes are most often served with butter and syrup, but they're also delicious topped with fresh fruit, whipped cream, or other favorite toppings. My husband likes peanut butter and syrup on his pancakes, and peanut butter with banana slices is also very good.
There's really no limit to what you can do with pancakes, so have fun and make them the way your family enjoys them most.
Where Did Pancakes Originate?
Pancakes have been enjoyed in many cultures for centuries. Ancient Greeks made "tiganites" with wheat flour, honey, and curdled milk, while Romans had "alita dolcia," made with eggs, milk, flour, and spices. Native American tribes in North America made cornmeal pancakes called "nokehick."
Today, pancakes are a classic breakfast all over the world, with endless variations depending on the region and ingredients. This recipe follows the Amish tradition of simple, hearty, buttermilk pancakes.
Pancakes are a classic American breakfast dish that is enjoyed by many people all around the world. And I hope you enjoy this Amish Recipe for Fluffy Buttermilk Pancakes. If you try it, I would love it if you left me a comment and star rating below. Thank you!
Also, if you just bought a jug of buttermilk and have some left that you're wondering what to do with, I can help you out. 🙂 Make some Amish buttermilk cookies, buttermilk blueberry muffins, or homemade biscuits. 🙂
📖 Recipe Card
Amish Buttermilk Pancakes Recipe
Ingredients
- 2 c. all-purpose flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 large eggs
- 2 Tbsp. oil or melted butter
- 2 c. buttermilk
- 1 tsp. vanilla
Instructions
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.2 c. all-purpose flour, 2 Tbsp. sugar, 1 Tbsp. baking powder, 1 tsp. baking soda, 1 tsp. salt
- In a separate bowl, beat the eggs and oil (or melted butter), then add the buttermilk and vanilla.2 large eggs, 2 Tbsp. oil or melted butter, 2 c. buttermilk, 1 tsp. vanilla
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix the batter, as this can lead to tough and flat pancakes. (It's ok if the batter is still a bit lumpy.)
- Heat a non-stick pan or griddle over medium heat. (Let the batter rest while the griddle is preheating, but don't let it sit too long. Sometimes when the batter sits for a while it deflates, resulting in thinner pancakes.)
- Pour or ladle circles of batter onto the pan. Cook until bubbles form on the surface of the pancake and the edges begin to look set, then gently flip the pancake over and cook for an additional 1-2 minutes, or until the other side is golden brown.
- Repeat with the remaining batter, adding oil or cooking spray to the pan as needed.
- Serve hot with your choice of toppings, such as maple syrup, butter, Nutella, peanut butter, fruit, or whipped cream.
- Store leftover pancakes in a bag or airtight container and reheat in the toaster to enjoy.
KEITH ISRAEL
You always do a great job! I love this Recipe! Also do you have a amish homemade pancake sryup recipe?
Anna
Thank you! I don't have any on my website, and I always use maple syrup. But I have made this before: 1 c. white sugar, 1 c. brown sugar, 1 c. water - boil this for 2 minutes. Then add 1 c. Karo corn syrup, and vanilla and maple flavoring as desired.
Anna
My favorite pancakes!!
~Chrissie O.
This is 100% my go-to pancake recipe, taught to me by my grandmother! I never have fresh buttermilk, more's the pity, but I've used the lemon-juice-in-whole-milk trick for many years successfully! I'm not partial to using half whole wheat flour, but I have a multigrain oat mix (rye berries, wheat berries, millet, oats, etc.) and I've ground that into flour and subbed half very successfully - the pancakes get a little different texture (almost more "crumbly") but the flavor is out of this world. I've also pulsed oats, alone, into flour - I use them a lot in baking just for additional grain. They make a nice flour! Thanks for another nice post - and for the fascinating history lesson! I remember reading that every culture has a "flatbread" - now, it seems, they have a pancake, as well!! Blessings!!
Anna
Thank you for your comment!