Joanna Gaines Pancake Recipe: The Ultimate Fluffy Pancakes

If you’ve ever craved light, fluffy pancakes that taste like they came straight from a gourmet brunch café, this Joanna Gaines pancake recipe is for you! Inspired by her signature farmhouse-style cooking, these pancakes are soft, buttery, and perfectly golden brown. Whether you’re making breakfast for your family or indulging in a lazy weekend treat, these pancakes are simple yet delicious.

Ingredients for Joanna Gaines Pancake

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract

 Variations & Substitutes

• No Buttermilk?
• Mix 1 cup milk & 1 tablespoon vinegar or lemon juice and let sit for 5 minutes as a buttermilk substitute.
• Make it Dairy-Free
• Use almond milk or oat milk with a splash of vinegar for a tangy, buttermilk-like effect. Swap butter with coconut oil.
• Healthier Swap
• Replace half the all-purpose flour with whole wheat flour for more fiber.
• Use honey or maple syrup instead of sugar for natural sweetness.
• Egg Substitute
• Use 1 mashed banana or 1 tablespoon ground flaxseed & 3 tablespoons water per egg.
• Gluten-Free Option
• Substitute with gluten-free all-purpose flour.

How to make Joanna Gaines Pancake ?

1. Prepare the Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Mix the Wet Ingredients: In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract.
3. Combine the Batter: Gradually add the wet ingredients to the dry ingredients. Don’t overmix—a few lumps are fine!
4. Cook the Pancakes: Heat a non-stick skillet over medium heat and grease with butter. Pour ¼ cup batter per pancake. Flip when bubbles appear.
5. Serve & Enjoy: Stack pancakes and serve with maple syrup, fruit, or whipped cream.

Pro Recipe Tips for Joanna Gaines’ Pancake Recipe

1. Use Room Temperature Ingredients
   • Let the eggs and buttermilk come to room temperature before mixing. This helps the batter blend smoothly and creates a more uniform texture.
2. Don’t Overmix the Batter
   • Mix just until the dry and wet ingredients are combined. Overmixing leads to dense, chewy pancakes instead of light and fluffy ones. Small lumps in the batter are perfectly fine.
3. Let the Batter Rest
   • Allow the batter to sit for 5–10 minutes before cooking. This lets the gluten relax and results in fluffier pancakes.
4. Use a Hot, Well-Seasoned Pan
   • A cast iron skillet or non-stick griddle heated to medium-low ensures even cooking without burning. Grease it lightly with butter or oil.
5. Flip at the Right Time
   • Wait until bubbles form and pop on the surface, and the edges look set before flipping (about 2–3 minutes per side). Flipping too early leads to undercooked centers.
6. Keep Pancakes Warm
   • Place cooked pancakes on a wire rack in a 200°F (93°C) oven to keep them warm and prevent sogginess while finishing the rest of the batch.

Final Verdict on Joanna Gaines’ Pancake Recipe

Joanna Gaines’ pancake recipe is a classic, foolproof buttermilk pancake that delivers fluffy, buttery, and slightly sweet pancakes with a restaurant-quality texture. The combination of buttermilk, butter, and eggs makes it rich and flavorful, perfect for weekend breakfasts or special occasions.

Joanna Gaines Pancake Recipe: The Ultimate Fluffy Pancakes

Author: shaheen

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Ingredients

2 cups all-purpose flour

• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¹⁄₂ teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• ¹⁄₄ cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
   Mark as complete
2. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract.
   Mark as complete
3. Gradually add the wet ingredients to the dry ingredients. Don’t overmix—a few lumps are fine!
   Mark as complete
4. Heat a non-stick skillet over medium heat and grease with butter. Pour ¼ cup batter per pancake. Flip when bubbles appear.
   Mark as complete
5. Serve & Enjoy
   Mark as complete

Nutrition Facts

Serving Size 1

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Amount Per Serving

Calories 282kcal

% Daily Value *

Total Fat 16g25%

Saturated Fat 9g45%

Trans Fat 1g

Cholesterol 76mg26%

Sodium 813mg34%

Total Carbohydrate 30g10%

Dietary Fiber 1g4%

Sugars 8g

Protein 6g12%

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Vitamin A 530 IU

Calcium 153 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.