Discover the secret to the fluffiest, most comforting breakfast with these Amish Pancakes! Quick to whip up from simple pantry staples and endlessly adaptable, this recipe delivers a tender, flavorful stack that will become your new weekend tradition. I first enjoyed these at a cozy bed-and-breakfast years ago, and I’ve been perfecting my own version ever since to bring that same warm, welcoming feeling to my own kitchen.
Table of Contents
Why You Will Love This Recipe
The inspiration for this recipe came from a memorable trip through Pennsylvania Dutch country, where the focus was always on simple, hearty, and nourishing food. At a family-run farm stand, we were served the most incredible, cloud-like pancakes. The cook shared her secret: a touch more baking powder and true buttermilk for lift and tang. This recipe is my homage to that generous tip and the unforgettable taste of those perfectly golden, fluffy pancakes.
Ingredients
Here is what you’ll need to make these classic pancakes:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled, plus more for the griddle
Step-by-step instructions for making the recipe
Follow these simple steps for a perfect result every time:
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine the Wet Ingredients: In a separate bowl or large measuring jug, whisk the buttermilk and eggs together. While whisking continuously, slowly drizzle in the melted butter until the mixture is smooth.
- Form the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a wooden spoon or spatula until the flour is just moistened. It’s crucial not to overmix; the batter should be thick and lumpy.
- Cook the Pancakes: Heat a griddle or large non-stick skillet over medium heat and lightly grease it with butter. For each pancake, pour about ¼ cup of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and Finish: Carefully flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through. Serve immediately with your favorite toppings.
Amish Pancakes
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- In a separate bowl or large measuring jug, whisk the buttermilk and eggs together. While whisking continuously, slowly drizzle in the melted butter until the mixture is smooth.2 cups buttermilk, 2 large eggs, ¼ cup unsalted butter
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a wooden spoon or spatula until the flour is just moistened. It’s crucial not to overmix; the batter should be thick and lumpy.
- Heat a griddle or large non-stick skillet over medium heat and lightly grease it with butter. For each pancake, pour about ¼ cup of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through. Serve immediately with your favorite toppings.
Notes
Faq
Can I make the batter ahead of time?
It’s best to cook the pancakes immediately after mixing the batter. Letting it sit can cause the baking powder to lose its potency, resulting in denser, less fluffy pancakes. For a quicker morning, you can mix the dry ingredients the night before.
What if I don’t have buttermilk?
You can make an easy buttermilk substitute. For this recipe, place 2 tablespoons of white vinegar or lemon juice in a measuring cup, then add enough regular milk to reach the 2-cup line. Stir and let it sit for 5-10 minutes until it thickens slightly before using.
How do I keep pancakes warm for a crowd?
To keep pancakes warm while you cook the entire batch, preheat your oven to 200°F (95°C). Place cooked pancakes in a single layer on a baking sheet or oven-safe plate and keep them in the oven until ready to serve.