Name: joanna gaines buttermilk pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 large eggs; 2 cups buttermilk; 1/4 cup unsalted butter, melted (plus more for the pan); 1 teaspoon vanilla extract

These thick, fluffy joanna gaines buttermilk pancakes are made with rich buttermilk and pure vanilla extract and ready in 25 minutes. Slicing through the tall stack reveals a tender crumb just waiting to absorb a heavy drizzle of warm maple syrup. I love making these on slow weekend mornings when my family craves a hearty breakfast.

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🤎 Why You Will Love This Buttermilk Pancakes Recipe:

Light, fluffy texture every time: This Buttermilk Pancakes Recipe creates soft, airy pancakes with a perfect rise. The buttermilk reacts with the leavening to give that classic fluffy interior and tender bite.
Rich, slightly tangy flavor: The buttermilk adds a gentle tang that balances the sweetness, making these pancakes taste deeper and more homemade compared to basic recipes.
Golden, crispy edges: Each pancake cooks to a beautiful golden color with lightly crisp edges, while the inside stays soft and moist for the perfect texture contrast.
Simple and easy ingredients: This Buttermilk Pancakes Recipe uses pantry staples like flour, eggs, milk, and butter, so you can make it anytime without special shopping.
Quick and beginner-friendly: The recipe comes together in minutes with simple steps, making it perfect for beginners or busy mornings when you want something homemade fast.

❔ What Are Buttermilk Pancakes Recipe?

Buttermilk Pancakes Recipe is a classic breakfast dish made by mixing flour, eggs, sugar, butter, and buttermilk to create a smooth batter that cooks into soft, fluffy pancakes. The buttermilk adds a slight tang and reacts with baking agents to give a light texture. These pancakes are known for their golden color, tender inside, and rich flavor, making them a popular choice for breakfast or brunch.

Joanna Gaines Buttermilk Pancakes Recipe

🥚 Joanna Gaines Buttermilk Pancakes Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
2 cups buttermilk
1/4 cup unsalted butter, melted (plus more for the pan)
1 teaspoon vanilla extract

🥞 How To Make Joanna Gaines Buttermilk Pancakes

Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine the wet ingredients: In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
Fold the batter: Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving some lumps.
Heat the skillet: Melt a small piece of butter in a large skillet or griddle over medium heat.
Cook the pancakes: Pour 1/4 cup of batter per pancake onto the hot skillet and cook for 2 minutes until bubbles pop on the surface.
Flip and finish: Flip the pancakes and cook for another 1 to 2 minutes until the bottoms are golden brown.

💡 Recipe Tips

Do not overmix: Leaving lumps in the batter prevents the gluten from toughening, keeping the pancakes tender.
Let the batter rest: A brief five-minute rest allows the flour to hydrate and the leavening agents to activate fully.
Control the heat: If the pan gets too hot, the outside will burn before the inside cooks entirely, so adjust to medium-low if needed.

📌 What Are The Best Substitutes If I’m Out Of Buttermilk?

If you don’t have buttermilk, you can easily make a quick substitute at home. The best option is to mix regular milk with an acid. Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, let it sit for 5–10 minutes, and it will slightly thicken and mimic buttermilk.

Another good choice is plain yogurt or Greek yogurt mixed with a little water or milk to thin it out. Sour cream can also work the same way.

You can also use kefir if available, as it has a similar tangy flavor and texture.

In a pinch, even regular milk works, but the pancakes will be less tangy and slightly less fluffy.

🍳 What To Serve With Buttermilk Pancakes?

Serve these Buttermilk Pancakes with crispy thick-cut bacon or savory breakfast sausage to balance the sweetness. A fresh fruit salad or a side of scrambled eggs also makes this a complete, satisfying morning meal.

🎚 How To Store Leftovers Buttermilk Pancakes?

Keep leftover pancakes in an airtight container in the fridge for up to three days. For longer storage, freeze them in a single layer before transferring to a freezer bag for up to two months. Reheat directly in the toaster.

🥵 How To Reheat Leftovers Buttermilk Pancakes?

You can reheat Buttermilk Pancakes in the microwave for a quick option. Place them on a plate, cover lightly, and heat for about 20–40 seconds until warm. This keeps them soft but may reduce the slight crisp edges.

For better texture, reheat them in a skillet over medium-low heat. Warm each side for 1–2 minutes until heated through. This method brings back the golden edges and keeps the pancakes tasting fresh.

FAQs

Can I make this without buttermilk? Yes, you can make a substitute by mixing two cups of regular milk with two tablespoons of white vinegar or lemon juice. Let it sit for five minutes before using.
Why are my pancakes flat? Flat pancakes usually result from expired baking powder or baking soda, or from overmixing the batter. Check your expiration dates and stir gently next time.
Can I make the batter ahead of time? It is best to cook the batter immediately after mixing. The leavening agents lose their power over time, resulting in denser pancakes if left too long.

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Buttermilk Pancakes Nutrition Fact

Calories: 280 kcal
Total Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 75 mg
Sodium: 420 mg
Total Carbohydrate: 36 g
Protein: 8 g