I’ll let you in on a little secret – pancakes are my ultimate comfort food. They take me back to slow Sunday mornings, enjoying stacks of warm, fluffy goodness with family.
And when I came across Joanna Gaines’ pancake recipe, I knew I had to give it a try! With Joanna’s signature touch, these pancakes are extra light and airy – perfect for a cozy morning or a big brunch spread.
This is a recipe you can count on to make every pancake as fluffy as can be. Let’s dive in and create some memories in the kitchen!
Joanna Gaines Pancakes Recipe: Breakfast Just Got Better
This Joanna Gaines pancake recipe is a delightful twist on classic buttermilk pancakes, featuring rich flavors and a fluffy texture. It’s the ideal breakfast for home cooks looking to whip up something special with simple ingredients.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: American
- Course: Breakfast
- Difficulty: Easy
- Yield: 8 pancakes
- Calories: 180 per pancake
Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 ¼ cups buttermilk
- 2 large eggs
- 3 tbsp unsalted butter, melted and cooled
- 1 tbsp neutral oil (for the pan)
- For Serving: Butter, maple syrup
Optional Variations:
- Substitute regular milk with a dash of lemon juice for a homemade buttermilk option.
- Add blueberries, chocolate chips, or bananas to the batter for extra flavor.
Instructions
- Mix The Dry Ingredients
Combine the flour, sugar, baking soda, baking powder, and salt in a large bowl and whisk to combine. This ensures all the leavening agents are evenly distributed, making each pancake rise perfectly. - Combine Wet Ingredients
Whisk the eggs, melted butter, and buttermilk in a separate bowl. To prevent the eggs from being cooked, make sure the butter has cooled a little. - Create The Batter
Stirring just until mixed, slowly pour the wet components into the dry ingredients. A few lumps are okay – overmixing will lead to dense pancakes! - Preheat The Pan
Heat a large skillet or griddle over medium heat. Once hot, add a little oil and wipe off excess with a paper towel, leaving a thin coating. This step helps get that perfect golden-brown surface. - Cook The Pancakes
Scoop about ¼ cup of batter per pancake onto the pan. Cook for two to three minutes, or until bubbles appear on the surface. Flip, and cook the other side until golden, another 1-2 minutes. Adjust the heat if they’re browning too quickly or slowly. - Serve Warm
Stack up the pancakes, add a generous pat of butter, and drizzle with maple syrup for the best results. These pancakes are also delicious with fresh fruit, whipped cream, or even a sprinkle of powdered sugar.
Cooking Tips
- The Secret To Fluffiness
Buttermilk is key for that light texture! Its acidity reacts with baking powder and baking soda, creating airy pancakes. If you only have regular milk, add a tablespoon of vinegar or lemon juice to mimic buttermilk’s effect. - Avoid Overmixing
Mixing too much can make the batter tough. A few lumps are fine, and they’ll smooth out as the pancakes cook. - Non-Stick Surface
If you don’t have a non-stick pan, coat the skillet with a bit of oil or melted butter, but avoid overdoing it – too much fat can cause uneven browning.
Can I Use Regular Milk?
Absolutely! Regular milk will do if you do not have buttermilk on hand. Add a tablespoon of lemon juice or white vinegar to the milk and let it sit for 5-10 minutes. This mixture will help create a similar tangy flavor and fluffy texture.
Serving Suggestions
These fluffy pancakes pair wonderfully with:
- Sides: Crispy bacon, sausage, or scrambled eggs
- Toppings: Fresh berries, honey, whipped cream, or chocolate chips
- Drinks: Hot coffee, freshly squeezed orange juice, or a classic breakfast smoothie
Frequently Asked Questions
Can I Make These Pancakes Gluten-Free?
Yes, use a 1:1 gluten-free baking flour in place of all-purpose flour. They will still taste great even if the texture is a little altered.
Can I Freeze The Pancakes?
Definitely! Let the pancakes cool completely, then layer them with parchment paper between each pancake and store them in an airtight container in the freezer. When you are ready to eat, simply place them in the microwave or toaster.
Why Are My Pancakes Not Fluffy?
Fluffiness depends on the leavening agents (baking powder and baking soda) and buttermilk. Make sure your baking powder is fresh, and don’t overmix the batter.
How Can I Make A Healthier Version Of These Pancakes?
You can substitute half of the all-purpose flour with whole wheat flour, reduce the sugar, or even add some rolled oats for extra fiber.
Closing Thoughts
I hope this Joanna Gaines Pancake Recipe brings as much joy to your table as it does to mine! They’re the perfect blend of soft, fluffy, and just the right amount of sweet, making them an all-time breakfast favorite.
Let me know how yours turn out in the comments below, and feel free to share any special twists you added to make these pancakes your own. Happy cooking!
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