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I tend to be wary of “best pancake ever” recipes. In my experience, most of them could be titled just okay or not that moist.
I lucked out at the library last month, displayed at the top of the New Books section stood Magnolia Table.
It radiated that never been touched kind of beauty only a new cookbook can do. I picked it up, smelled it (don’t judge me) and skimmed through its pages.
It’s no secret to those of you who know me how much I adore Joanna Gaines. She’s dignified, beautiful and seems to genuinely love her brood. She inspires others to do what they love which I love.
And as it turns out her go to buttermilk pancake recipe really is the best ever! It’s magical what a stick of butter can do! (I didn’t say it was low fat.) They are thick, fluffy and delicious.
Look: I know what you’re thinking.
I don’t have the time nor energy to make buttermilk pancakes in the morning. I will NOT give up the snooze button. Before you reduce your pancake relationship to exclusively Bisquick just here me out.
I make this recipe on a Saturday morning, or whenever I have some bum around time. I lay the cooled cakes on a silpat lined sheet pan (or parchment will do just fine) and pop in the freezer for 30 minutes. Pull them out throw them in a gallon sized bag and voila pancakes all week long. Just microwave for 1 minute and enjoy.
If you don’t go through your pancakes in a few days like I do I would recommend saran wrapping each pancake to prevent freezer burn.
If you’re like me and you must avoid gluten like its The Shining, these pancakes are for you! Just use
Bob’s Red Mill 1:1 Gluten Free All Purpose Flour in place of regular flour.
Welp, here it is!
- 2 cups All Purpose Flour*
- ¼ cup Sugar
- 1 T. baking powder
- 2 t. baking soda
- 1 t. kosher salt
- 2 cups buttermilk
- 10 T. butter, melted but cool
- 2 large eggs
- Neutral oil, such as vegetable or canola
- Maple syrup
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Mix well with a fork or whisk.
- In a seperate bowl, whisk together 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 your leaveners to activate giving you fluffy pancakes.
- Heat your skillet over medium high heat. Let your skillet heat up for 5 minutes, and then add 2 Tablespoons of oil.
- I use a portion scoop to place the batter in my hot skillet. The size of your pancakes are entirely up to you although I recommend 1/2 cup.
- 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 3 minutes each side.
- Repeat until all your batter is gone, adding more oil as needed.
*I use Bob's Red Mill 1:1 Gluten Free All Purpose Flour for this recipe.