Mohamed Shili This delicious pancake recipe by Joanna Gaines is the perfect way to start your morning! Quick, easy, and made with simple ingredients you likely already have in your kitchen, these fluffy buttermilk pancakes are a breakfast classic. Customize with your favorite toppings for a comforting, crowd-pleasing meal that’s ready in minutes.
Recipe Ingredients:
- 3 cups all-purpose flour
- 3 tablespoons white sugar
- 3 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 3 cups buttermilk
- ½ cup milk
- 3 eggs
- ⅓ cup butter, melted
How To Make Buttermilk Pancakes Recipe?
- Combine the dry ingredients : In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix the wet ingredients : In a separate bowl, beat together the buttermilk, milk, eggs, and melted butter until smooth.
- Combine wet and dry mixtures : Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon or fork until just combined. The batter should be slightly lumpy.
- Heat the griddle or pan : Preheat a lightly oiled griddle or frying pan over medium-high heat. Test readiness by sprinkling a few drops of water; if they sizzle and bead up, it’s ready to use.
- Cook the pancakes : Use approximately 120 ml / ½ cup of batter for each pancake. Pour onto the hot surface and cook for 1–2 minutes, or until bubbles form on the top. Flip with a spatula and cook for another 1–2 minutes until golden brown.
- Serve and enjoy : Serve the pancakes hot with your favorite toppings like butter, syrup, or fresh fruit. Perfect for a comforting breakfast or brunch!
Recipe Tips:
- Don’t Overmix the Batter :Stir the wet and dry ingredients until just combined. A few lumps are fine! Overmixing will make the pancakes dense and less fluffy.
- Use Room Temperature Ingredients : Let the eggs and buttermilk sit at room temperature for a few minutes before mixing to ensure smoother batter and even cooking.
- Preheat the Griddle Properly : Make sure the pan is hot before pouring the batter. A hot pan ensures a crispy, golden exterior and a fluffy interior.
- Measure Batter Consistently : Use a measuring cup to pour the batter so all your pancakes are the same size and cook evenly.
- Flip Only Once : Wait until bubbles form and edges look set before flipping the pancake. Flipping too early or multiple times can make them unevenly cooked
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover pancakes cool to room temperature first. Then, stack them with a piece of parchment paper between each pancake and place them in an airtight container. Refrigerate for up to 3 days.
- Freeze: Cool the pancakes completely, then layer parchment paper between each one and store them in a freezer-safe bag or container. Freeze for up to 2 months. To use, thaw them in the fridge overnight.
- Reheat: Heat a non-stick pan over medium heat. Place the pancake in the pan and warm for 1–2 minutes on each side until heated through.
Nutrition Facts
- Calories: 175
- Total Fat: 7.16g
- Saturated Fat: 1.41g
- Cholesterol: 45mg
- Sodium: 402mg
- Potassium: 112mg
- Total Carbohydrate: 22.1g
- Dietary Fiber: 0g
- Sugars: Data not provided
- Protein: 5.24g
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Joanna Gaines Buttermilk Pancakes
Description
This delicious pancake recipe by Joanna Gaines is the perfect way to start your morning! Quick, easy, and made with simple ingredients you likely already have in your kitchen, these fluffy buttermilk pancakes are a breakfast classic. Customize with your favorite toppings for a comforting, crowd-pleasing meal that’s ready in minutes.
Ingredients
Instructions
- Combine the dry ingredients : In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix the wet ingredients : In a separate bowl, beat together the buttermilk, milk, eggs, and melted butter until smooth.
- Combine wet and dry mixtures : Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon or fork until just combined. The batter should be slightly lumpy.
- Heat the griddle or pan : Preheat a lightly oiled griddle or frying pan over medium-high heat. Test readiness by sprinkling a few drops of water; if they sizzle and bead up, it’s ready to use.
- Cook the pancakes : Use approximately 120 ml / ½ cup of batter for each pancake. Pour onto the hot surface and cook for 1–2 minutes, or until bubbles form on the top. Flip with a spatula and cook for another 1–2 minutes until golden brown.
- Serve and enjoy : Serve the pancakes hot with your favorite toppings like butter, syrup, or fresh fruit. Perfect for a comforting breakfast or brunch!
Notes
- Don’t Overmix the Batter :Stir the wet and dry ingredients until just combined. A few lumps are fine! Overmixing will make the pancakes dense and less fluffy.
- Use Room Temperature Ingredients : Let the eggs and buttermilk sit at room temperature for a few minutes before mixing to ensure smoother batter and even cooking.
- Preheat the Griddle Properly : Make sure the pan is hot before pouring the batter. A hot pan ensures a crispy, golden exterior and a fluffy interior.
- Measure Batter Consistently : Use a measuring cup to pour the batter so all your pancakes are the same size and cook evenly.
- Flip Only Once : Wait until bubbles form and edges look set before flipping the pancake. Flipping too early or multiple times can make them unevenly cooked
Joanna Gaines Buttermilk Pancakes
