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    Home » Breakfast » Joanna Gaines Best buttermilk pancake recipe

    Joanna Gaines Best buttermilk pancake recipe

    November 7, 2018 by Carolyn 31 Comments

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    best buttermilk pancake recipe

     

    Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.

    This really is the best buttermilk pancake recipe you will ever try.

    I tend to be wary of "best pancake ever" recipes. In my experience most fluffy pancake recipes could be titled flat as a crepe or not that moist. (Not knocking crepes of course ...)

    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 and smelled it (don’t judge me) then 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 Joanna Gaine's go to best buttermilk pancake recipe really is the best ever! Breakfast just got real. It’s magical what a stick of butter can do! (It's clearly not low fat) They are thick, fluffy and delicious.

    I would stake my right pinky on how good these pancakes are.

    joanna gaines buttermilk pancakes

    But pancakes are a lot of work ...

    Look, I know what you’re thinking.

    I don’t have the time nor energy to make buttermilk pancakes from scratch in the morning. I will NOT give up the snooze button. Before you reduce your pancake relationship to exclusively Bisquick (or Ihop) just here me out.

    I make this recipe on a Saturday morning, or whenever I have some bum around time. I lay the cooled pancakes on a sheet pan and pop in the freezer for 30 minutes. No worries if it's for longer. You can leave them in there a full day without them tasting like the freezer. Pull them out and throw them in a gallon sized bag. Voila, pancakes all week long. Just microwave for 1 minute and enjoy. This saves a ton of time in the mornings of which I have very little. I will never be the type to wake up two hours before I have to head somewhere. Kudos for those who do.

    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.

    joanna gaines pancakes

    Can you make these pancakes gluten free?

    If you're like me and you must avoid gluten like its The Shining then this best buttermilk pancake recipe is for you!

    Just use Bob's Red Mill 1:1 Gluten Free All Purpose Flour in place of regular flour. This is my all time favorite gluten free flour and I have used a LOT of them. King Arthur's Gluten free flour will also work but I wouldn't bother using Pillsbury's gluten free flour. The texture is awful. I like to buy mine at Walmart or on Amazon. You can buy four bags for under 4.50 per bag on Amazon and I don't have to worry about Walmart being out (which happens fairly often).

    I've actually made these buttermilk pancakes without buttermilk as well. When you're out of a vital ingredient what else is there to do but experiment. I will tell you that you can make your own buttermilk with milk and vinegar but the thickness is not the same. The pancakes will be a bit too thin. The easy way to remedy this is to just add a tablespoon or two more of flour. Just keep adding, a tiny amount at a time until the thickness is right. Alternatively you can add less of the homemade buttermilk. Use ¾ cup of homemade buttermilk and keep the rest of the ingredients the same.

    You can always "sacrifice" one for the good of the batch to make sure.

    Welp, here it is!

    If you swear by waffles, I hear ya. Check out these Light and Crispy Waffles. They are crisp on the outside and airy on the inside - perfect really.

    As an update, since I've posted this recipe I have tried many more of her magnolia table recipes and her biscuits are amazing too. Just sub in Bob's Red Mill All purpose Gluten Free Flour 1:1 for the all purpose flour. Easy Peasy.

    best buttermilk pancake recipe

    Joanna Gaines Buttermilk Pancake Recipe

    Carolyn
    4.30 from 20 votes
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    Ingredients
      

    • 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
    • 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 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 low heat. Let your skillet heat up for 5 minutes, and then add 1 Tablespoon 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 ½ 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.

    Notes

    *I use Bob's Red Mill 1:1 Gluten Free All Purpose Flour for this recipe.
    Tried this recipe?Let us know how it was!
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    Gluten Free Carrot Cake Muffins »

    Reader Interactions

    Comments

    1. Vay

      January 19, 2019 at 5:34 pm

      This seriously made some of the best pancakes I've ever had. Thanks for sharing!

      Reply
      • Carolyn

        January 23, 2019 at 5:01 pm

        I'm so glad! There's not much better than sharing the joy of amazing pancakes!

        Reply
    2. LESA SIMS

      May 25, 2019 at 3:27 pm

      Made these today for the grandkids. Fabulous!

      Reply
      • CDS

        December 24, 2021 at 10:36 pm

        5 stars
        Have been making this excellent recipe for sometime now… This little ‘storage’ trick works great… Put 2-4 cooked and completely cooled pancakes into a zip lock bag. Seal well, being sure to get all the air out. Store in freezer. Thaw overnight in fridge and pop them in the toaster for a cycle on low. Heats the pancakes perfectly and gives them a very subtle crispiness on the top and bottom.

        Reply
    3. Lori

      July 27, 2019 at 3:02 pm

      These are the best pancakes I have ver had. I will never be able to eat regular pancakes again. Thanks for sharing.

      Reply
    4. Kelly

      October 12, 2019 at 2:24 pm

      5 stars
      These are the best I ever made. Huge hit with the family!!

      Reply
    5. Sara

      November 05, 2019 at 7:32 pm

      These pancakes are great! Using oil definitely gives these pancakes a crispy top with a touch of golden brown. I used a small pat of butter and a small amount of avocado oil when frying the pancakes. I 'halfed' the recipe as well. This is totally a recipe that is 'halfable' if that makes any sense.. made about 4 medium sized pancakes. Absolutely tasty and using buttermilk is always a keeper.

      Reply
      • Carolyn

        December 02, 2019 at 6:56 pm

        Totally! I half it all the time. 🙂 Thanks for your input.

        Reply
    6. Amy Stipe

      May 11, 2020 at 2:30 pm

      Does anyone have a tip to thin the batter? It’s always so thick and i use buttermilk to thin. The taste is amazing but they are heavy and hard to cook through due to thickness.

      Reply
      • Carolyn

        May 24, 2020 at 2:39 pm

        Hmm, Do you let it sit for 20 minutes? If you would like to thin it out just a little I would add a little whole milk instead of buttermilk since whole milk is thinner. Just do it a tiny bit at a time so you don't accidentally make it too thin.

        Reply
      • Diva

        June 13, 2021 at 5:52 pm

        Could be that you’re using more flour then I needed. Try spooning the flour into your measuring cup rather than scooping it

        Reply
    7. Lori

      May 27, 2020 at 7:46 pm

      Can you use this recipe to make a big batch! Would it be 21/4 c mix for each batch?

      Reply
      • Carolyn

        June 02, 2020 at 1:50 am

        I'm not sure I understand your question. Are you referring to the flour?

        Reply
        • Lori

          June 03, 2020 at 8:19 pm

          Yes. I want to mix up a big batch to use at a later date. Can this recipe be tripled or quadrupled for just the flour mix? And will you only use 21/4 c mix for each batch? Thanks! I hope that is more clear to you. Sorry.

          Reply
          • Carolyn

            June 04, 2020 at 6:14 pm

            I think I understand your question. I have not tripled or quadrupled the recipe before but I would guess you could easily triple it with a big enough bowl. You could also make them ahead of time and freeze the pancakes if you prefer.

            You can triple just the dry ingredients and put in a sealed container until you are ready to make the whole recipe. Just triple the rest of the ingredients when you make it. So the flour would be 6 cups, the sugar would be 3/4 cup, 3 T baking powder, 2 T. baking soda and 1 T. kosher salt.

            Does this answer your question?

            Reply
            • jaylen

              June 06, 2020 at 3:53 pm

              how much butter

            • Carolyn

              June 07, 2020 at 1:41 am

              10 Tablespoons which is the same as 1 1/4 stick or 5 oz.

          • Ansley

            September 28, 2021 at 10:14 pm

            5 stars
            These are the pancakes dreams are made of. I did not know I could make such amazing pancakes myself at home. I don't think I could even order pancakes at a restaurant again because they are never as good as these are.

            Reply
    8. Chef Modern Dad

      July 14, 2020 at 12:26 pm

      Can you use this to make waffles?

      Reply
      • Carolyn

        July 14, 2020 at 12:33 pm

        I have not tried it but pancake recipes don't always convert well into waffles. I will give it a try next time I make them and post back here.

        Reply
      • Ella

        February 01, 2021 at 11:39 am

        2 stars
        I loved the fluffiness of the pancake but there’s an aftertaste that I can’t put my finger on. I think it maybe the taste of the baking powder? Or too much butter? I’ve made these twice and it is a no from the family. 😔

        Reply
        • Carolyn

          February 01, 2021 at 1:00 pm

          I'm so sorry to hear that! This recipe does have quite a bit of leavener and I find some are more sensitive to it than others. Mostly my friends and kids love it but every now and then someone will say it has an odd flavor from the baking powder.

          Reply
    9. Anne

      July 26, 2020 at 1:19 pm

      We really enjoyed these pancakes. Because of letting them rest and breaking down the leavening I didn't have a stomach ache after eating them like I typically do after eating pancakes.

      Reply
    10. Laura T

      July 26, 2020 at 9:12 pm

      5 stars
      I have always been the worst at making pancakes and finally gave up going to French toast instead. After blueberry picking this summer I was craving blueberry pancakes. My friend recommended THIS recipe and I can now say that I make great pancakes! I’m so happy! Thank you for sharing this recipe! My question is, when adding blueberries to the recipe should I add them before the 20 minute rising period or after?

      Reply
      • Carolyn

        July 27, 2020 at 11:45 am

        I'm so glad to hear it! Add the blueberries to each pancake right after you put some batter into the pan. Also it sounds like you are using fresh picked blueberries which is amazing. It's also great because frozen blueberries let out a lot of water which will deflate your batter some.

        Reply
    11. Nikole Cornett

      March 13, 2021 at 3:36 pm

      How many pancakes can you make with one batch? Having brunch and want to figure out if I need to double the recipe.

      Reply
      • Carolyn

        April 22, 2021 at 1:03 pm

        It depends on the size of your pancakes but it makes enough for about 4 people.

        Reply
    12. Erika S. Petras

      April 06, 2021 at 7:00 pm

      5 stars
      I make 1 1/2 times the recipe, pour it into a greased 1/2 sheet pan and bake at 425 degrees for 15 minutes, cut into squares and you have 20 pancakes in just minutes! This really is a great recipe...fun to adapt with pecans, mini choc. chips and fruit.

      Reply
      • Carolyn

        April 07, 2021 at 2:43 am

        Great idea! I'm going to do that this week.

        Reply
    13. Suzanne Toth

      July 12, 2021 at 11:26 am

      Can I use white lily self rising flour for these pancakes? Thanks- Sue T

      Reply
      • Carolyn

        July 13, 2021 at 2:17 am

        I have not tried it with self rising flour so I can't say for certain but I would think you could sub it in for the flour and omit the baking powder and salt.

        Reply

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    Hi! I'm Carolyn

    Hi I'm Carolyn - Coffee Drinker, Mom, Celiac. I found out 5 years ago I had Celiac Disease and after a few tearful goodbyes I gave wheat the boot. Now I love to create incredible gluten free recipes anyone can enjoy! about me!

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