Joanna Gaines Buttermilk Pancakes Recipe

Joanna Gaines Buttermilk Pancakes are made with a perfect blend of baking powder and soda, rich buttermilk, and melted butter. The result is a stack of fluffy, golden-brown cakes with a tender, airy crumb and a slight tang that balances the sweetness of maple syrup perfectly. It is the ultimate weekend breakfast staple that turns a Saturday morning into a special occasion for the whole family.

Joanna Gaines Buttermilk Pancakes Ingredients

• 3 cups All-Purpose Flour: The structural base for a hearty pancake.
• 3 tablespoons White Sugar: Adds a hint of sweetness and aids in browning.
• 3 teaspoons Baking Powder: Provides the primary lift.
• 1 1/2 teaspoons Baking Soda: Reacts with the buttermilk for extra fluffiness.
• 3/4 teaspoon Salt: Essential to bring out the buttery flavor.
• 3 cups Buttermilk: The acid that tenderizes the gluten and activates the soda.
• 1/2 cup Milk: Whole milk thins the batter slightly for pouring.
• 3 Large Eggs: Beaten.
• 1/3 cup Butter: Melted. Adding fat directly to the batter ensures a moist, rich crumb.

How To Make Joanna Gaines Buttermilk Pancakes

1. Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, white sugar, baking powder, baking soda, and salt. Ensure there are no lumps of baking soda, as they taste bitter.
2. Combine the wet ingredients: In a separate medium bowl or jug, beat together the buttermilk, regular milk, eggs, and melted butter until fully emulsified and pale yellow. Tip: Keep the wet and dry mixtures separate until you are absolutely ready to start cooking.
3. Preheat the griddle: Heat a griddle or large non-stick frying pan over medium-high heat. Lightly oil the surface with vegetable oil or butter. Test the heat by flicking a few drops of water onto the pan; if they bead up and sizzle instantly, it is ready.
4. Make the batter: Pour the wet mixture into the bowl of dry ingredients. Using a wooden spoon or fork, stir gently until the ingredients are just blended together. The batter should still be lumpy. Do not overmix, or your pancakes will be tough and rubbery.
5. Cook the pancakes: Pour or scoop approximately 1/2 cup of batter onto the hot griddle for each pancake. Cook for 1 to 2 minutes. Watch for bubbles to appear on the surface and the edges to look set and dry.
6. Flip and finish: Slide a spatula underneath and flip the pancake confidently. Cook for another 1 to 2 minutes on the second side until golden brown and cooked through. Repeat with the remaining batter, greasing the pan as needed.
7. Serve the dish: Stack the pancakes high on a warm plate and serve immediately with butter and syrup.

Recipe Tips

• The Lumpy Batter Rule: This is the most critical tip for pancakes. Smooth batter equals tough pancakes. Lumps are pockets of flour that will hydrate during cooking, leaving air gaps that make the pancake light. Stop stirring the moment the flour streaks disappear.
• Buttermilk Substitute: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to each cup of regular milk and let it sit for 5 minutes until curdled. It won’t be quite as thick, but the chemistry works the same.
• Temperature Control: If the pancakes are browning too fast on the outside but are raw in the middle, your pan is too hot. Lower the heat to medium. The first pancake is often a “tester” to dial in the temperature.
• Resting the Batter: Letting the batter sit for 5-10 minutes while the pan heats allows the gluten to relax and the baking powder to activate, resulting in a taller rise.

What To Serve With Buttermilk Pancakes?

A tall stack of pancakes needs classic accompaniments. A generous pour of warm maple syrup and a pat of salted butter are non-negotiable. For a fresh contrast, top with sliced strawberries, blueberries, or bananas. A side of crispy bacon or sausage links provides the salty, savory element that balances the sweet breakfast perfectly.

How To Store Leftovers Butternut Pancakes?

• Refrigerate: Store cooled pancakes in an airtight container or Ziploc bag in the refrigerator for up to 3 days.
• Reheat: Reheat in the toaster (for a crispy edge) or microwave (for a soft texture).
• Freeze: Pancakes freeze beautifully. Place a sheet of wax paper between each pancake to prevent sticking, then freeze in a bag for up to 2 months. Pop them straight into the toaster from frozen.

Buttermilk Pancakes Nutrition Facts

• Calories: ~219 kcal
• Fat: 7g
• Carbohydrates: 31g
• Protein: 7g
• Nutrition information is estimated per pancake based on 12 servings.

FAQs

Try More Recipes:

• Joanna Gaines Snickerdoodle Cookie Recipe
• Joanna Gaines Pancake Recipe
• Joanna Gaines Buttermilk Biscuits Recipe