Joanna Gaines Pancake Recipe

This foolproof Joanna Gaines Pancake Recipe creates classic, diner-style hotcakes that are fluffy on the inside and golden-crisp on the edges. Using simple pantry staples like all-purpose flour, baking powder, and melted butter, it delivers a consistent, comforting breakfast stack in minutes that the whole family will request every weekend.

Joanna Gaines Pancake Recipe Ingredients

• 1 1/2 cups All-Purpose Flour: The standard base for a structured but tender crumb.
• 3 1/2 teaspoons Baking Powder: A generous amount ensures a high rise and airy texture.
• 1 tablespoon White Sugar: Adds just enough sweetness to aid in browning without turning them into dessert.
• 1 1/4 cups Milk: Whole milk provides the best richness, but 2% works well too.
• 3 tablespoons Butter: Melted. Adding fat directly to the batter keeps the pancakes moist.
• 1 Large Egg: Binds the batter together.
• 1/4 teaspoon Salt: Essential for balancing the flavors (adjusted from the original recipe for better taste).

How To Make Joanna Gaines Pancakes

1. Sift and Mix Dry: In a large mixing bowl, sift together the all-purpose flour, baking powder, sugar, and salt. Sifting is crucial here—it aerates the flour and ensures the baking powder is evenly distributed for a uniform rise.
2. Combine Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the milk, the melted butter, and crack in the egg.
3. Whisk to Combine: Using a whisk or fork, mix the wet ingredients into the dry just until the batter is smooth. Crucial Step: Do not overbeat. A few small lumps are perfectly fine; they will disappear as the pancakes cook. Overmixing leads to rubbery pancakes.
4. Heat the Griddle: Place a griddle or large nonstick frying pan over medium-high heat. Lightly oil the surface with butter or cooking spray. You know it’s ready when a drop of water sizzles and evaporates immediately.
5. Pour and Cook: Pour or scoop approximately 1/4 cup of batter for each pancake onto the hot griddle. Cook for 2 to 3 minutes. Look for bubbles forming on the surface and the edges starting to look dry and set.
6. Flip and Finish: Slide a spatula under the pancake and flip confidently. Cook for another 1 to 2 minutes on the second side until it is golden brown and cooked through.
7. Serve: Stack them high on a warm plate and serve immediately with syrup and extra butter.

Recipe Tips

• The Bubble Test: The perfect time to flip is when the bubbles on top pop and stay open, rather than filling back in with batter.
• Butter vs. Oil: While you can use oil to grease the pan, using butter adds that signature salty, crispy edge that makes diner pancakes so good.
• Rest the Batter: If you have time, let the batter sit for 5-10 minutes while the griddle heats up. This allows the flour to hydrate fully and the gluten to relax, resulting in a softer pancake.
• Add-Ins: This neutral base is perfect for blueberries, chocolate chips, or pecans. Sprinkle them onto the wet batter right after pouring it onto the griddle, rather than mixing them into the bowl.

What To Serve With Pancakes

• Maple Syrup: Real maple syrup is a game-changer compared to pancake syrup.
• Bacon or Sausage: The savory saltiness contrasts perfectly with the sweet stack.
• Scrambled Eggs: Soft eggs round out the meal with protein.
• Fresh Fruit: Sliced strawberries or bananas add freshness.

How To Store Pancakes

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: To keep them fluffy, reheat in the microwave for 20-30 seconds. To crisp them up, use the toaster.
• Freeze: Place parchment paper between cooled pancakes and freeze in a ziplock bag for up to 2 months. They can go straight from the freezer into the toaster for a quick breakfast.

Joanna Gaines Pancake Recipe Nutrition Facts

• Calories: 160 kcal
• Fat: 6g
• Carbohydrates: 22g
• Protein: 5g
• Sugar: 4g

Nutrition information is estimated per pancake.

FAQs