Amish Pancakes
Amish pancakes are fluffy, tender, and slightly sweet, perfect for a hearty breakfast. Their simple ingredients and classic flavor make them a family favorite.
Ingredients
Instructions
- Measure sifted flour into a sifter and add baking powder, salt, and sugar.
- Beat the egg in a bowl.
- Add milk and blend.
- Sift dry ingredients into the mixture gradually, beating after each addition.
- Add melted shortening.
- Beat with an eggbeater until mixed.
- Bake on a hot griddle, turning only once.
Tips & Substitutions
For lighter pancakes, sift the flour again after measuring and consider using buttermilk instead of regular milk for added flavor. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. To enhance sweetness, a dash of vanilla extract can also be added to the batter.
Serving Suggestions
Serve Amish pancakes with a drizzle of maple syrup and a sprinkle of powdered sugar for a classic breakfast. They pair beautifully with a side of fresh fruit or a serving of Orange Eskimo Salad for a refreshing contrast. For a special touch, top with whipped cream and berries, or serve alongside a slice of Mandarin Orange Cake for a delightful brunch.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave until warm. If you want to freeze them, layer between parchment paper and store in a freezer bag for up to 2 months. Reheat from frozen in the toaster for a quick breakfast.
Nutrition & Diet Analysis (per serving)
Each serving of Amish Pancakes contains roughly 817 calories, with 14g protein, 142g carbohydrates, and 20g fat. It is an excellent source of iron (70% of the Daily Value), protein (28% of the Daily Value), and calcium (21% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1946mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of cake flour?
Yes, you can use whole wheat flour, but the texture may be denser. For lighter pancakes, consider mixing it with all-purpose flour. Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.
What can I add to the batter for extra flavor?
You can add a teaspoon of vanilla extract or a pinch of cinnamon to the batter for a flavor boost. Additionally, try folding in blueberries or chocolate chips for a sweet twist that both kids and adults will enjoy.
How do I know when the pancakes are done cooking?
Pancakes are usually done when bubbles form on the surface and the edges look set. Flip them carefully, and they should be golden brown on both sides. Avoid pressing down on them while cooking to keep them fluffy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).