Joanna Gaines’ Best Buttermilk Pancakes: Your Guide to Fluffy Perfection
There’s a certain magic to a stack of perfectly golden, irresistibly fluffy pancakes, especially on a lazy weekend morning. For many, the quest for the “best pancake ever” is a lifelong culinary journey. I admit, I’ve approached many such recipes with a healthy dose of skepticism. After all, proclaiming a recipe as the absolute best is a bold claim. However, I recently stumbled upon a pancake recipe that not only lives up to this bold declaration but surpasses all expectations: Joanna Gaines’ buttermilk pancake recipe from her renowned cookbook, Magnolia Table. Prepare for your breakfast routine to be transformed!
Discovering the Magic of Magnolia Table Pancakes
My encounter with these incredible buttermilk pancakes was serendipitous. Just last month, while browsing the “New Books” section at my local library, Joanna Gaines’ Magnolia Table cookbook caught my eye. It’s no secret that I’m a huge admirer of Joanna Gaines. Her dignified demeanor, effortless style, and apparent deep love for her family are truly inspiring. She has a way of encouraging others to pursue their passions, which is something I deeply appreciate.
It turns out, her go-to buttermilk pancake recipe truly is the best I’ve ever made. The secret? A generous amount of butter! While certainly not a low-fat option, the richness it imparts is absolutely magical. These aren’t just any pancakes; they are wonderfully thick, incredibly fluffy, and bursting with delicious flavor. I’d confidently wager on how good these pancakes are – they’re a true game-changer for anyone who loves a hearty, satisfying breakfast.
Why You’ll Absolutely Love Joanna Gaines’ Buttermilk Pancakes
These buttermilk pancakes aren’t just a recipe; they’re a revelation for breakfast enthusiasts. I’ve integrated them into my regular cooking rotation, often making them bi-weekly. Here’s why they’ll become your new favorite:
- Unbelievably Thick and Fluffy: Forget dense, heavy pancakes. This recipe yields pancakes that are remarkably thick yet incredibly light and airy. The secret lies in a generous amount of baking powder, which works wonders to create that signature cloud-like texture without making them feel heavy. Each bite is a delightful pillow of goodness.
- Conveniently Freezer-Friendly: Life gets busy, but that doesn’t mean you have to sacrifice a homemade breakfast. These pancakes are perfect for meal prepping! Cook a large batch, let them cool, and freeze them. Then, on a hectic weekday morning, simply pop one or two in the microwave for a warm, delicious breakfast in just 30 seconds. It’s homemade goodness with minimal fuss.
- Effortlessly Easy to Make: You don’t need fancy equipment or hard-to-find ingredients to achieve pancake perfection. This recipe is straightforward and doesn’t require any laborious steps like whipping egg whites – because who has time for that on a Sunday morning? With simple pantry staples and a few easy steps, you’ll have a stack of amazing pancakes ready in no time.
- Perfectly Balanced Sweetness: While sweet enough to enjoy on their own, these pancakes have a subtle sweetness that allows them to be the perfect canvas for your favorite toppings. They’re designed to complement, not overpower, a drizzle of maple syrup or a dollop of honey butter, letting the natural flavors shine through.
Key Ingredients for the Perfect Buttermilk Pancake
Achieving the perfect Joanna Gaines buttermilk pancake comes down to understanding the role of each key ingredient. Here’s a closer look at what you’ll need and why each component is essential:
- All-purpose flour: This forms the essential structure of your buttermilk pancakes. Its balanced protein content is ideal for creating a tender yet stable pancake. I strongly recommend sticking with all-purpose flour for this recipe, as substituting it with other types of flour (like whole wheat or alternative flours) can drastically change the texture and might not yield the desired fluffy results.
- Sugar: While the pancakes have a subtle sweetness, the sugar plays a crucial role beyond just flavor. It contributes to the beautiful golden-brown color during cooking and helps keep the pancakes tender. The main sweetness will come from your chosen toppings, so the amount here is perfectly balanced.
- Baking powder & baking soda: This recipe calls for a surprisingly generous amount of both leavening agents, and it’s not a typo! This combination is key to the pancakes’ incredible height and fluffiness. Baking powder provides the initial lift, while baking soda reacts with the acidity in the buttermilk to create even more bubbles, resulting in that wonderfully airy texture. If you are particularly sensitive to the slight “soapy” taste that a higher amount of leavening can sometimes produce, you can decrease both the baking powder and baking soda by ½ teaspoon each without significantly compromising the fluffiness.
- Kosher salt: Salt is vital for balancing the flavors and enhancing the overall taste of your pancakes. If you only have table salt on hand, remember to decrease the amount by half. Table salt has finer granules and is denser than kosher salt, meaning less is indeed more to achieve the same level of seasoning.
- Buttermilk: Buttermilk is truly a star in this recipe. Its acidity reacts with the baking soda, creating carbon dioxide bubbles that make the pancakes light and fluffy. Beyond leavening, buttermilk also tenderizes the batter and imparts a subtle, pleasant tang that elevates the flavor profile. While you can make a homemade substitute with milk and lemon juice/vinegar (as discussed later), for optimal fluffiness and the best flavor, I highly recommend using store-bought buttermilk. It has a thicker consistency and consistent acidity that homemade versions often lack.
- Butter: This is where a lot of the magic happens! The melted butter adds incredible richness, flavor, and moisture to the pancakes, contributing significantly to their tender, delicate texture. While vegetable oil can be used as a substitute, butter undeniably provides superior flavor and helps achieve that optimal fluffiness that makes these pancakes so special. Ensure your melted butter is cooled slightly before adding to the wet ingredients to prevent cooking the eggs prematurely.
- Eggs: Eggs are essential binders, providing structure to the pancakes and helping them hold their shape. They also add a touch of richness and moisture to the batter, contributing to the overall tender crumb.
How to Make Joanna Gaines’ Perfect Buttermilk Pancakes: A Step-by-Step Guide
Crafting these fluffy buttermilk pancakes is a simple process, but following these steps carefully will ensure you get the best results every time. Let’s get cooking!
- Prepare the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and kosher salt. Use a whisk or a fork to mix these ingredients thoroughly. This step ensures that the leavening agents and salt are evenly distributed throughout the flour, which is crucial for consistent rise and flavor in every pancake.
- Whisk the Wet Ingredients: In a separate bowl or a liquid measuring cup, combine the buttermilk, eggs, and the melted (but cooled!) butter. Whisk them together until they are well combined. Don’t worry if the melted butter curdles slightly when it hits the cold buttermilk; this is a normal reaction and won’t affect the final product. Just ensure everything is incorporated.
- Combine Wet and Dry: Pour the whisked wet ingredients into the bowl with the dry ingredients. Mix gently with a whisk or spatula until just combined. The key here is to avoid overmixing! A few lumps are perfectly fine and even desirable. Overmixing develops the gluten in the flour, which can lead to tough, rubbery pancakes rather than the desired fluffy texture. Stop mixing as soon as you no longer see streaks of dry flour.
- Rest the Batter: This step is critical and often overlooked! Let your pancake batter sit undisturbed for at least 20 minutes (or up to 30 minutes). Resist the urge to skip this step. During this resting period, the baking powder activates, creating tiny air bubbles that are essential for super fluffy pancakes. It also allows the flour to fully hydrate, resulting in a more tender crumb. You’ll notice the batter will thicken slightly and become bubbly.
- Preheat the Skillet: Place a large nonstick skillet or griddle over medium-low heat. Let it heat up for about 5 minutes to ensure an even temperature across the surface. This consistent heat is key to perfectly golden-brown pancakes. Once heated, add about 1 tablespoon of neutral oil (like vegetable or canola oil) to the pan, ensuring it lightly coats the cooking surface. Do not add the pancake batter until your pan is adequately hot.
- Cook the Pancakes: The size of your pancakes is entirely up to your preference. For large, restaurant-style pancakes, use about ½ cup of batter per pancake. Scoop the batter into the preheated skillet, leaving some space between each pancake. Let them cook undisturbed for about 4 minutes. You’ll know they’re ready to flip when you see a generous amount of bubbles forming and popping on the surface, and the edges appear set. The bottoms should be a beautiful golden-brown.
- Flip and Finish: Using a thin-set spatula, carefully slide it under each pancake and flip it over. Cook for another 3 to 4 minutes on the second side, until it’s also golden brown and the pancake is cooked through. Transfer the cooked pancakes to a plate and keep them warm (you can place them in a low oven at 200°F / 93°C) while you cook the remaining batter, adding more oil to the skillet as needed between batches.
- Serve with Your Favorite Toppings: These fluffy Joanna Gaines buttermilk pancakes are best enjoyed warm! Drizzle generously with pure maple syrup, a dollop of butter, or even a decadent homemade honey butter. Fresh berries, whipped cream, or a sprinkle of powdered sugar also make fantastic additions.
Make-Ahead and Freezing Tips for Effortless Mornings
I understand that not every morning allows for a leisurely pancake-making session. If you’re pressed for time or energy but still crave a delicious, homemade breakfast that isn’t just a box mix, these Joanna Gaines buttermilk pancakes are your answer! They’re incredibly easy to make, and even better, they’re perfectly freezer-friendly.
- Plan Ahead: Dedicate a bit of “bum around” time on a Saturday or Sunday morning to make a larger batch of these pancakes. It’s a relaxed way to ensure you have delicious breakfasts ready for the week.
- Cool Properly: Once cooked, allow the pancakes to cool completely on a wire rack. Stacking them while warm can trap moisture and make them soggy or stick together when frozen.
- Flash Freeze for Best Results: Lay the cooled pancakes in a single layer on a baking sheet lined with parchment paper. Pop the sheet pan into the freezer for about 30 minutes to an hour, or until the pancakes are firm. This “flash freezing” prevents them from sticking together when stored in a bag. Don’t worry if they stay in the freezer for a full day in this stage; they won’t pick up freezer flavors.
- Store for Later: Once flash-frozen, transfer the firm pancakes into a gallon-sized freezer-safe bag or an airtight container. Label with the date. Voilà! You now have homemade pancakes ready for quick breakfasts all week long, or even for a month.
- Reheat and Enjoy: To reheat, simply take a pancake (or as many as you need) directly from the freezer and place it on a microwave-safe plate. Microwave in 20-second increments until it’s warm throughout and fluffy again. You can also toast them lightly in a toaster or air fryer for a crispier edge.
Delicious Variations to Customize Your Pancakes
While the classic Joanna Gaines buttermilk pancake is a masterpiece on its own, this recipe is also a fantastic base for delicious variations. Don’t hesitate to get creative and customize your batch:
- Go Gluten-Free: Adapting this recipe for gluten-free diets is incredibly simple. Just swap the all-purpose flour with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This particular blend is my absolute favorite, and it works like a dream in this recipe, yielding fluffy, delicious gluten-free pancakes that taste remarkably similar to the original. You can easily find it at most major grocery stores like Walmart and Target, or conveniently order it from Amazon.
- Bursting with Blueberries: For a fruity twist, add fresh blueberries to your batter. It’s crucial to use fresh blueberries; frozen blueberries tend to release too much liquid as they thaw and cook, which can make your pancakes watery or give them a greenish hue. Gently fold about ½ to ¾ cup of fresh blueberries into the batter just before cooking.
- Decadent Chocolate Chip or Fun Sprinkle Pancakes: These are always a hit, especially with kids! When making chocolate chip or sprinkle pancakes, it’s important to incorporate them correctly to prevent burning. Instead of mixing them directly into the batter (which makes them sit on the bottom of the bowl and burn), pour your pancake batter into the hot skillet first. Then, immediately drop the chocolate chips or sprinkles directly onto the pancake surface in the pan. Gently press them down with your fingers or the back of a spoon until they sink into the batter. This method ensures they are nestled within the pancake and won’t burn against the hot skillet when you flip it over.
- Zesty Lemon Ricotta: For an elevated flavor, add a tablespoon of lemon zest and ¼ cup of ricotta cheese to the wet ingredients. The ricotta adds an extra layer of moisture and richness, while the lemon zest brightens the entire flavor profile.
- Warm Spiced Pancakes: Incorporate ½ to 1 teaspoon of ground cinnamon or a pumpkin pie spice blend into your dry ingredients for a cozy, aromatic pancake perfect for autumn mornings.
Buttermilk Substitutes: What to Do in a Pinch
While I wholeheartedly recommend using genuine, store-bought buttermilk for the absolute best results with this Joanna Gaines recipe, I know there are times when you might find yourself without this vital ingredient. Rest assured, you have options! I’ve experimented with alternatives when necessary.
You can certainly make your own buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it with regular milk (any fat percentage) up to the 1-cup line. Stir it and let it sit for 5-10 minutes until it looks slightly curdled. However, be aware that homemade buttermilk often has a thinner consistency compared to store-bought versions. If you use homemade buttermilk, you might find the pancake batter a bit too thin. To remedy this, simply add an extra tablespoon or two of all-purpose flour to the batter, a little bit at a time, until you reach a desirable, thick consistency similar to the original recipe. Alternatively, you can use slightly less of the homemade buttermilk; try using ¾ cup of homemade buttermilk and keeping the rest of the ingredients the same. It’s always a good idea to “sacrifice” one pancake as a test. Cook a small test pancake first to check the consistency and adjust if needed before cooking the entire batch.
Another convenient option, especially for regular bakers, is powdered buttermilk. You simply mix it with water according to package directions to get fresh buttermilk. This offers a more consistent result than homemade liquid substitutes, making it an excellent pantry staple.
Frequently Asked Questions About Joanna Gaines’ Pancakes
- Can I use cold buttermilk directly from the fridge? While it’s generally best for baking ingredients like eggs and buttermilk to be at room temperature for a smoother batter and better rise, this recipe is quite forgiving. You can use cold buttermilk, but if you have time, letting it sit out for 15-20 minutes can help the ingredients combine more easily.
- How do I keep pancakes warm while cooking the entire batch? The easiest way is to preheat your oven to its lowest setting (around 200°F or 93°C). Place a wire rack over a baking sheet. As each pancake is cooked, transfer it to the wire rack in the warm oven. This keeps them warm without making them soggy.
- My pancakes aren’t as fluffy as I’d hoped. What went wrong? The most common culprits are overmixing the batter (which develops gluten and makes them tough) or not letting the batter rest. Ensure you mix just until the dry ingredients are incorporated and always let the batter sit for 20 minutes to activate the leavening. Also, double-check that your baking powder and baking soda are fresh and active.
- Can I add other mix-ins to the batter? Absolutely! Beyond blueberries and chocolate chips, consider adding chopped nuts, thinly sliced bananas, shredded coconut, or a touch of citrus zest. Remember the “burying” technique for heavier mix-ins like chocolate chips to prevent burning.
More Delicious Pancake Recipes to Explore
If you’ve fallen in love with these Joanna Gaines buttermilk pancakes and are eager to expand your pancake repertoire, here are some other fantastic recipes worth trying:
- Thin & Crispy Pancakes: For those who prefer a delicate, lacy pancake.
- Honey Pancakes: A naturally sweet option with a comforting flavor.
- Fluffy Gluten Free Pancakes: Another excellent gluten-free option for light and airy pancakes.
- Cassava Flour Pancakes [Paleo & Gluten Free]: A great choice for specific dietary needs.
- Paleo Sweet Potato Pancakes: A hearty and wholesome option with a hint of natural sweetness.
- Silver Dollar Pancakes: Perfect for little hands or elegant brunch spreads.
Joanna Gaines Buttermilk Pancake Recipe
Carolyn Truett
Pin Recipe
10
minutes
25
minutes
35
minutes
Breakfast
American
9
pancakes
282
kcal
Equipment
-
Large nonstick skillet
Ingredients
-
2
cups
All Purpose Flour
Note 1
-
¼
cup
Sugar -
1
T.
baking powder -
2
t.
baking soda -
1
t.
kosher salt -
2
cups
buttermilk
Note 2
-
10
T.
butter
melted but cool,
Note 3
-
2
large eggs -
Neutral oil
such as vegetable or canola - Butter
- Maple syrup
Instructions
-
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Mix well with a fork or whisk.
-
In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
-
Pour the buttermilk mixture into the dry ingredients and mix until well combined.
-
Let your pancake batter sit for 20 minutes. Don’t skip this step! This allows the baking powder to activate, giving you fluffy pancakes.
-
Heat your skillet over medium-low heat. Let your skillet heat up for 5 minutes, then add 1 tablespoon of oil.
-
I use a portion scoop to place the batter into my hot skillet. The size of your pancakes are entirely up to you. I recommend ½ cup for large pancakes.
-
Your aim is for each side to be golden brown. To achieve this, wait until the top of your pancake is creating small bubbles, around 4 minutes. Use a thin-set spatula to flip the pancakes over, then cook for 3 to 4 more minutes.
-
Repeat until all your batter is gone, adding more oil as needed.
Notes
Note 1: To make this recipe gluten-free, use Bob’s Red Mill 1:1 Gluten Free All Purpose Flour.
Note 2: I highly recommend store-bought buttermilk. If you use homemade buttermilk, the batter will be a bit too thin. Add a tablespoon or two of flour until you reach the right thickness.
Note 3: Vegetable oil can also be used, but the pancakes won’t be as tender or light in texture.
Nutrition
Calories:
282
kcal
Carbohydrates:
30
g
Protein:
6
g
Fat:
16
g
Saturated Fat:
9
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
4
g
Trans Fat:
1
g
Cholesterol:
76
mg
Sodium:
813
mg
Potassium:
119
mg
Fiber:
1
g
Sugar:
8
g
Vitamin A:
530
IU
Calcium:
153
mg
Iron:
2
mg
buttermilk pancakes, joanna gaines pancakes
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We hope this comprehensive guide inspires you to try Joanna Gaines’ best buttermilk pancake recipe. It’s truly a delight that promises fluffy, flavorful pancakes every time. Whether you’re making them for a special brunch or prepping for quick weekday breakfasts, these pancakes are sure to become a beloved favorite in your home. Don’t forget to experiment with the variations and make them your own!
Enjoy your journey to pancake perfection!