These fluffy Amish buttermilk pancakes are a Saturday morning favorite of ours and I absolutely love how easy they are to whip up! This recipe was found in my old order Amish grandmother’s recipe box and is a treasure I will always be keeping on hand! If you enjoy chocolate chip pancakes keep scrolling below the recipe card for instructions. Click the link for the triple berry pancake recipe. You may also enjoy cheesy bacon quiche or cinnamon apple waffles for breakfast!
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Amish buttermilk pancakes (with 3 variations).
- Large non-stick skillet (linked below)
- Mixing bowl (linked below)
- Spatula (linked below)
- Glass measuring cup with pour spout (linked below)
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda *see note.
- 1 1/2 tablespoons sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 1/3 cup buttermilk
- butter for frying.
- Mix dry ingredients in a medium sized bowl, then add egg and buttermilk. Stir the batter until it is smooth and silky, then transfer to a glass measuring cup with a pour spout.
- Preheat a nonstick skillet and 1-2 tablespoons butter over medium heat until the butter is melted and starts to sizzle slightly. Turn heat down to med-low then pour 1/3 to 1/2 cup of pancake batter onto the preheated skillet creating a circular disk (or whatever shape you wish if you are feeling creative).
- Allow the pancakes to cook for a minute or two until the bottom is golden and bubbles begin to appear on the top. Flip the pancakes and cook for another minute or so until both sides are golden. Serve the pancakes with your favorite toppings and Enjoy!
Equipment needed for these Amish buttermilk pancakes:
- Large non-stick skillet I like to have a good sized skillet to fry the pancakes on so that I don’t have to do too many batches and the pancakes stay nice and fresh.
- Mixing bowl I use a medium sized metal mixing bowl for mixing up a batch of fresh buttermilk pancakes.
- Spatula A flat spatula (or flipper as we called them at home) is very handy for flipping the buttermilk pancakes.
- Glass measuring cup with a pour spout I prefer to use my Pyrex (not and ad) glass measuring cup to pour the pancakes onto the skillet. I find the Pyrex gives me better control of the batter and leaves less mess behind.
If using a buttermilk substitute you may need to adjust the amount you add. I find using lemon juice and milk will make the pancakes taste like lemon so I highly suggest using real buttermilk
Variation 2 Chocolate chip pancakes:
When we were kids and spending the night at my Amish grandmother’s house, she made these chocolate chip pancakes for us. I was so happy to find this recipe in her recipe collection because those pancakes were so Amazing! To make Chocolate chip pancakes, fold 3/4 to 1 cup chocolate chips or mini morsels into the batter, then cook the pancakes on a preheated skillet following the above directions.
These Triple Berry Pancakes are probably my favorite but it’s a hard decision because I really love the chocolate chip pancakes too! To see the recipe for the Triple Berry Pancakes click the link- Triple Berry Pancakes.
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