The SIMPLEST Homemade Pancakes... Better Than Any Store-Bought Mix

Today I’m sharing my grandmother’s homemade pancakes and her simple trick for keeping them soft and tender even after they cool. You’ll learn two versions: everyday pancakes made with regular milk and old-fashioned buttermilk pancakes, which turn out taller, softer, and slightly tangy. PLAIN HOMEMADE PANCAKES Ingredients: • 1 cup (125 g) all-purpose flour • 2 tablespoons sugar • 2 teaspoons baking powder • A generous pinch of salt • 1 cup (240 ml) whole milk • 1 large egg, lightly beaten • 2 tablespoons melted butter or neutral oil • Butter or oil for the pan BUTTERMILK PANCAKES Ingredients: • 1 cup (125 g) all-purpose flour • 2 tablespoons sugar • 1 teaspoon baking powder • ½ teaspoon baking soda • A generous pinch of salt • 1 cup (240 ml) buttermilk • 1 large egg, lightly beaten • 2 tablespoons melted butter or neutral oil • Butter or oil for the pan No buttermilk? Add 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Stir and leave for 5–10 minutes, until slightly thickened and curdled. HOW TO MAKE THE PANCAKES 1. Combine the flour, sugar, baking powder, and salt in a large bowl. For the buttermilk version, add the baking soda. 2. Mix the dry ingredients thoroughly so the leavening is distributed evenly. 3. Make a well in the center. Add the beaten egg, milk or buttermilk, and melted butter or oil. 4. Stir gently, only until the wet and dry ingredients come together. The batter should remain slightly lumpy. Do not beat it smooth. Overmixing develops the gluten and produces flat, rubbery pancakes. 5. Let the batter rest for a few minutes while the pan heats. This allows the flour to absorb the liquid and the leavening to begin creating bubbles. 6. Heat a cast-iron griddle or heavy frying pan over medium heat. Very high heat will burn the outside before the center cooks. TESTING THE PAN Flick a drop of water onto the surface: • If it sits still, the pan is too cold. • If it disappears immediately, the pan is too hot. • If it rolls in small beads for a second or two, the temperature is right. 7. Lightly grease the pan with butter or oil. 8. Pour approximately ¼ cup of batter for each pancake. Leave enough room for the batter to spread. 9. Cook without disturbing it. Wait until the edges look dry and set and bubbles rise, break on the surface, and remain open. 10. Turn the pancake once. Cook the second side for about one minute, until golden brown and cooked through. GRANDMOTHER’S SECRET The moment each pancake comes off the griddle, brush a little melted butter over the top while it is still steaming hot. The heat carries the butter into the crumb and helps seal in moisture. Don’t wait until the pancake has cooled. Keep the finished pancakes in a very low oven while cooking the rest. Spread them in a single layer if possible and cover only loosely. Do not tightly stack hot pancakes or seal them under foil. Trapped steam can make them damp and eventually tough. VARIATIONS Blueberries: Pour the batter onto the griddle, then place the berries directly onto each pancake. Mixing them into the bowl can turn the entire batter gray. Apple and cinnamon: Place very thin apple slices onto the batter after pouring it into the pan. Sprinkle lightly with cinnamon before turning. Cornmeal: Replace approximately ¼ cup of the flour with ¼ cup of cornmeal for a rustic texture and deeper golden color. SERVING Serve the pancakes three or four high with butter on top. Let it melt between the warm layers, then pour maple syrup over the stack. The buttermilk pancakes become especially light and tender because the acidic buttermilk reacts with the baking soda, creating tiny bubbles throughout the batter. Who made pancakes in your family when you were growing up? Share your memories in the comments. Subscribe for more simple recipes from the old Amish kitchen. #HomemadePancakes #ButtermilkPancakes #AmishCooking #PancakeRecipe #OldFashionedRecipes