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a stack of buttermilk pancakes.

Joanna Gaines Buttermilk Pancake Recipe

Carolyn Truett
Joanna Gaines pancake recipe truly is the best! They're light, fluffy, and perfectly sweet. These pancakes are freezer-friendly too. Enjoy for breakfast, brunch, or a busy weekday morning.
4.63 from 8 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 9 pancakes
Calories 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: 282kcalCarbohydrates: 30gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 76mgSodium: 813mgPotassium: 119mgFiber: 1gSugar: 8gVitamin A: 530IUCalcium: 153mgIron: 2mg
Keyword buttermilk pancakes, joanna gaines pancakes
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