Amish Recipe for Fluffy Buttermilk Pancakes
Fluffy Amish pancakes are made with buttermilk, eggs, and basic ingredients that you probably already have in your pantry.
The batter is mixed until just combined and then poured onto a hot griddle or skillet. The pancakes are cooked until the edges start to look dry and the surface is covered in bubbles, and then flipped over and cooked until both sides are golden brown.
And buttermilk pancakes are often served with butter and syrup, but they can also be topped with fresh fruit, whipped cream, or other toppings of your choice.
These thick and fluffy Amish pancakes are a beloved breakfast dish in Amish communities and beyond, and their popularity can be attributed to their comforting and satisfying qualities.
Where Did Pancakes Originate?
The exact origin of pancakes is not clear, as similar dishes have been made by many cultures throughout history. However, it is believed that pancakes may have originated in ancient civilizations, such as the ancient Greeks and Romans.
The ancient Greeks made a type of pancake called "tiganites" which were made with wheat flour, olive oil, honey, and curdled milk. The ancient Romans also made a type of pancake called "alita dolcia" which was made with eggs, milk, flour, and spices.
Pancakes have also been a popular dish in many other cultures throughout history, including in Asia, where they have been made with rice flour. And in North America, where Native American tribes made a type of pancake called "nokehick" made with cornmeal.
Today, pancakes are enjoyed all over the world, and there are many different variations of this delicious breakfast food.
What is Different About Amish Pancakes and Any Other Pancakes?
While there are countless pancake recipes available, the truth is that there aren't really any significant differences between Amish buttermilk pancakes and other similar recipes.
However, slight variations are often found in pancake recipes, and some even include ingredients such as cornmeal, oatmeal, or potatoes.
In this case, the recipe comes from an Amish household, giving it the distinction of being called Amish pancakes. And I love this recipe for feather-light buttermilk pancakes.
If you've never made homemade pancakes from scratch before, let me assure you that they are actually very easy to make. And it only takes a few minutes to whip up the batter.
But before we start with this easy recipe using pantry staples, let's discuss some of the ingredients:
Buttermilk: When combined with baking soda, buttermilk gives pancakes a delightful lift, making them thick and fluffy. Besides the chemical reaction, buttermilk also provides a great flavor with a classic tang.
Eggs: Ideally, eggs should be at room temperature to combine easily with other ingredients. While it's recommended to use room-temperature ingredients, it's understandable that most people won't have enough time to set the buttermilk out to reach room temperature. But don't let that stop you from making homemade pancakes. This recipe is quite adaptable to handling such situations.
Oil: When making pancakes, oil is a great option as it helps to create a moist and cake-like texture. And it is my preferred choice of fat when making pancakes. However, if you prefer the distinct flavor of butter, you can certainly use melted butter instead.
Baking powder and baking soda: The combination of these two leavening agents provides the perfect fluffiness and lift to the pancakes.
Flour: All-purpose flour is recommended. However, you may try substituting some of the flour with whole wheat flour, but it's essential to note that it's a thirstier flour, and you might require additional buttermilk to prevent the batter from becoming too thick.
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Tips to Make Perfect Pancakes:
Here are some tips to make perfect 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.
Blueberry or Chocolate Chip Buttermilk Pancakes
Is it possible to include blueberries, chocolate chips, chopped pecans, or other ingredients in my buttermilk pancakes? Certainly!
This is a basic pancake recipe, but you can easily create different flavors with the same batter.
You can add up to a cup of mix-ins to your buttermilk pancake batter. However, to avoid over-mixing the batter, it's best to fold them in with the flour mixture, rather than waiting until the wet and dry ingredients are mostly combined.
Alternatively, you may choose to skip the mix-ins and instead top your pancakes with fruit, whipped cream, or blueberry syrup.
Or, you can use both mix-ins and fancy toppings - it's up to you.
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!!
Amish pancakes are often served with butter and syrup, but they can also be topped with fresh fruit, whipped cream, or other toppings of your choice. My husband likes peanut butter and syrup on his pancakes. And peanut butter with banana slices is also great.
There is no limit to what you can do with pancakes, so have fun and create something your family will love.
At What Temperature Should I Cook Pancakes?
The ideal temperature for cooking pancakes is medium heat, which is usually around 300 - 350°F (175°C).
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 ensure 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.
What can I do with leftover pancakes? Leftover pancakes can be refrigerated for up to five days. Just pop them into the toaster, reheat them, and enjoy!
Or you can freeze them for up to two months. Place the cooled pancakes between parchment paper and store them in a zip-lock freezer bag. Reheat in the toaster.
More Amish Breakfast Recipes
Pancakes are a classic American breakfast dish that is enjoyed by many people all around the world. And I hope you enjoy this recipe for Amish pancakes. If you try it, I would love it if you left me a comment and star rating below.
And if you just bought a jug of buttermilk, and now you have some left that you're wondering what to do with, I can help you out. 🙂 Make some Amish buttermilk cookies or biscuits.
Amish Buttermilk Pancakes Recipe
- 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
- 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.
- 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.
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!!
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