Heavenly Amish Buttermilk Pancakes
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These heavenly Amish buttermilk pancakes are perfect for whipping up any day of the week! These pancakes are not only easy to make, but their thickness and fluffiness take them to pancake perfection.
These are even easy enough that the kids could make them for mom on Mother’s day. Whether you’re surprising mom with breakfast in bed or hosting a brunch celebration, these pancakes are sure to be a hit.
The buttermilk adds a subtle tanginess and depth of flavor to the pancakes. Since the buttermilk is also slightly acidic, it helps activate the baking soda in the batter. Mixing buttermilk with baking soda creates bubbles of carbon dioxide gas, making these pancakes light and fluffy.
Buttermilk is also thicker than regular milk, which makes this pancake batter thicker and results in pancakes with the perfect texture.
It’s acidity softens gluten proteins in flour as well. This makes these pancakes tender and moist, not tough or chewy.
Ingredients to Make Amish Buttermilk Pancakes
- ALL-PURPOSE FLOUR
- SUGAR
- BAKING POWDER
- BAKING SODA
- SALT
- EGGS
- OIL OR BUTTER
- BUTTERMILK
- VANILLA
How to Make Amish Buttermilk Pancakes
Start by whisking the flour, sugar, baking powder, baking soda, and salt together in a medium-sized mixing bowl.
In another bowl, beat the eggs and oil (or melted butter) together. Then, add the buttermilk and vanilla.
Add the wet ingredients into the dry ingredients. Stir together just until combined. Don’t overmix the batter or you can end up with tough and flat pancakes. If the batter is still a bit lumpy, that’s okay.
Heat a non-stick pan or griddle over medium heat. Then, pour or ladle batter onto the pan. I like to use the back of a spoon to help spread out the batter into a round even layer. The batter will puff up as it cooks.
Cook the pancake until bubbles form on the surface and the edges start to set. Gently flip it over and cook for another 1-2 minutes until the other side is golden brown.
Repeat this process with the remaining batter, adding oil or cooking spray to the pan as needed.
Serve these hot with your choice of toppings, such as maple syrup, butter, Nutella, peanut butter, fruit, or whipped cream. I love them with butter, a drizzle of syrup, along with fresh berries, and whipped cream. Treat mom to these heavenly pancakes. They are guanteed to put a smile on her face!
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk in this recipe if you don’t have buttermilk on hand. Just mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5-10 minutes before using it in the recipe.
How do I know when to flip the pancakes?
Look for small bubbles to form on the surface of the pancake before flipping. Once bubbles appear and the edges look set, carefully slide a spatula underneath and flip the pancake.
Can I make these pancakes gluten-free?
Yes, you can make gluten-free Amish buttermilk pancakes by using a gluten-free flour blend in place of all-purpose flour. Find a gluten-free flour blend that works for baking and use the same amount as the recipe calls for. Additionally, make sure to certify all other ingredients used as gluten-free.
FOR MORE RECIPES LIKE THIS, TRY:
Amish Buttermilk Pancakes
Real Mom Kitchen
Equipment
Ingredients
- 2 cups flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2 Tbsp oil or melted butter
- 2 cups buttermilk
- 1 tsp vanilla
Instructions
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and oil (or melted butter) until combined, then add the buttermilk and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir just until 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.
Nutrition
This recipe is adapted from Amish-Heritage.
