These fluffy Amish pancakes are thick, tender, and packed with old-fashioned buttermilk flavor—just like the pancakes made in Amish kitchens for generations. They turn golden on the outside while remaining light and airy inside.
I love serving homemade pancakes with fresh berries and whipped cream, though they’re equally delicious with a pat of butter and warm syrup. Simple, comforting, and always a crowd-pleaser at the breakfast table.
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Why You’ll Love These Pancakes
- Thick and fluffy with a homemade, comforting flavor
- Made with simple pantry ingredients
- Golden on the outside, soft and tender inside
- Easy to prepare and forgiving for beginners
- Filling and perfect for family breakfasts
Ingredients
If you’ve never made pancakes from scratch, don’t worry — this recipe is straightforward and quick to mix. The results far surpass boxed mixes.
Quick ingredient notes:
- Buttermilk: Reacts with baking soda to create lift and a slight tang that defines these pancakes.
- Eggs: Room-temperature eggs blend easily, but cold eggs will work in a pinch.
- Oil or butter: Oil keeps the pancakes moist and cake-like. Use melted butter if you prefer that flavor.
- Baking powder and baking soda: Both are used for balanced rise and fluffy texture.
- Flour: All-purpose flour is best. If substituting whole wheat, you may need a bit more liquid because it absorbs more moisture.
Tips to Make Perfect Pancakes
Follow these tips for consistently fluffy pancakes:
- Use real buttermilk. It produces the best texture and flavor. If you don’t have any, make a substitute by adding 2 tablespoons lemon juice or vinegar to a 1-cup measure and filling with milk; let it sit a few minutes.
- Avoid over-mixing. A few lumps in the batter are fine. Overworking it develops gluten and yields dense pancakes.
- Don’t press the pancakes. Pressing deflates the air pockets that make them light.
- Flip only once. Wait for bubbles to form and edges to set, then flip carefully and cook until golden.
To check doneness: Watch for set edges and popping bubbles. Gently lift an edge with a spatula to confirm a golden-brown underside before flipping.
At What Temperature Should I Cook Pancakes?
Cook pancakes over medium heat (about 300°F on an electric griddle). Too hot and the exterior will burn before the center cooks; too low and they take too long and won’t brown evenly.
Preheat your pan or griddle and test the heat by sprinkling a few drops of water—if they sizzle and evaporate quickly, you’re ready.
Blueberry or Chocolate Chip Buttermilk Pancakes
This basic buttermilk batter is a great canvas for add-ins. Fold in up to 1 cup of mix-ins such as blueberries, mini chocolate chips, or chopped nuts. To avoid over-mixing, stir them into the dry ingredients before combining with the wet.
If you prefer no mix-ins, top the pancakes with fruit, whipped cream, or syrup — or combine both mix-ins and toppings for extra indulgence.
One favorite: mini chocolate chips in the batter, then top with Nutella, fresh berries, whipped cream, and a drizzle of maple syrup.
What Can I Do with Leftover Pancakes?
Leftover pancakes are versatile—here are easy storage and serving ideas:
- Refrigerate: Store in an airtight container for up to 5 days; reheat in the toaster or microwave.
- Freeze: Layer with parchment between pancakes and freeze in a bag for up to 2 months; reheat in a toaster or oven.
- Creative uses: Make pancake breakfast sandwiches, mini stacks with syrup, or a quick dessert topped with ice cream and fruit.
What Makes Amish Pancakes Different?
Amish pancakes are prized for their simplicity and heartiness. They rely on basic pantry ingredients and traditional methods rather than elaborate additions—resulting in a reliable, comforting pancake.
Variations exist: some families add cornmeal, oats, or even potatoes in different recipes. This particular version is a classic Amish buttermilk pancake: thick, feather-light, and satisfying.
Common toppings include butter and syrup, fresh fruit, or whipped cream. There’s plenty of room to adapt the recipe to your family’s tastes—peanut butter and banana is another favorite pairing.
Where Did Pancakes Originate?
Pancakes have ancient roots and appear in many cultures. The Greeks made tiganites from flour and curdled milk, Romans prepared alita dolcia with eggs and spices, and Native American tribes made cornmeal cakes. Today, pancakes are enjoyed worldwide in countless regional variations. This recipe follows the Amish tradition of simple, hearty buttermilk pancakes.
More Amish Breakfast Recipes
- Sausage Gravy with Biscuits
- Breakfast Casserole
- Fluffy Waffles
- Baked Oatmeal with Apples
- Butter Braid Breakfast Pastry
- Cinnamon Rolls with Caramel Frosting
- Cinnamon Streusel Coffeecake
- Homemade Granola Cereal
Pancakes are a beloved breakfast worldwide, and I hope you enjoy this Amish recipe for fluffy buttermilk pancakes. If you try it, please leave a comment and rating—I’d love to hear how it turned out.
If you have leftover buttermilk, try buttermilk cookies, buttermilk blueberry muffins, or fluffy homemade biscuits.
Visit my shop to purchase my Amish cookbook
Check out my YouTube channel at MyAmishHeritage
📖 Recipe Card
Amish Buttermilk Pancakes Recipe
Pin 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
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In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In another bowl, beat the eggs with the oil (or melted butter), then stir in the buttermilk and vanilla.
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Pour the wet ingredients into the dry and stir just until combined. Do not overmix; a few small lumps are fine.
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Heat a nonstick pan or griddle over medium heat. Let the batter rest briefly while the pan preheats, but don’t let it sit too long.
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Ladle or pour rounds of batter onto the pan. Cook until bubbles form and edges look set, then flip and cook 1–2 minutes more until golden.
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Repeat with remaining batter, adding oil or nonstick spray to the pan as needed.
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Serve hot with toppings such as maple syrup, butter, Nutella, peanut butter, fruit, or whipped cream.
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Store leftovers in an airtight bag or container and reheat in the toaster or microwave.
Notes
Real buttermilk is ideal. If you don’t have it, make a substitute by stirring 3–4 tablespoons lemon juice or vinegar into 2 cups milk and letting it sit until slightly thickened. Alternatively, use 1 cup plain Greek yogurt mixed with 1 cup milk.
You can add a teaspoon of cinnamon for extra warmth, or fold in mini chocolate chips or blueberries with the flour to avoid overmixing.
My favorite: mini chocolate chips in the batter, topped with Nutella, berries, whipped cream, and maple syrup.
Yields approximately 14–18 pancakes, depending on size.
*Nutrition is approximate.
Nutrition