Joanna Gaines’ Famous Pancake Recipe: Fluffy Homemade Pancakes

I haven’t shared many pancake recipes on my blog—until now. Previously I posted Bananas Foster Dutch Baby Pancakes, but this Joanna Gaines–style buttermilk pancake recipe quickly became a family favorite. These pancakes are light, tender, and perfect for busy mornings.

I’m not usually the biggest fan of pancake breakfasts—my husband loves them, but I don’t—so I haven’t published many pancake recipes. Still, Joanna Gaines Pancakes are different from typical pancakes: the buttermilk gives them a subtle tang and extra fluff. They’re quick to make and delicious, even on rushed mornings.

Joanna Gaines serves hers with honey, banana slices, and a bit of frosting cream. I kept it simple and served them with honey, which the kids adored. These pancakes are now on my short list of weekly breakfasts. My list is full, but it’s worth making time for because my husband and children love them.

What is Joanna Gaines Pancakes?

Joanna Gaines Pancakes are fluffy buttermilk pancakes that brown to a warm golden color. The batter combines flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, melted butter, and vanilla extract. The buttermilk keeps them tender and light. Top them with honey, fresh fruit, maple syrup, or the frosting Joanna uses for a sweeter touch. They’re simple to prepare, making them ideal for busy mornings or weekend breakfasts.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups buttermilk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract

Kitchen Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Griddle or non-stick skillet
• Spatula

How to Make Joanna Gaines Pancakes?

Step 1:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

Step 2:

In a separate bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla. Whisk until smooth.

Step 3:

Pour the wet ingredients into the dry ingredients and stir gently. A few small lumps are fine—don’t overmix.

Step 4:

Preheat a griddle or non-stick skillet over medium heat and grease lightly with butter or oil so the pancakes don’t stick.

Step 5:

Pour about 1/4 cup of batter per pancake onto the hot pan. Cook for 2–3 minutes until bubbles form at the surface and the edges look set, then flip and cook another 2–3 minutes until golden brown.

Step 6:

Serve warm with toppings such as sliced bananas, honey, maple syrup, or whipped cream—just like Joanna Gaines’ version or keep it simple with honey for the kids.

Some Tips!

• Don’t overmix the batter—stir until combined but still slightly lumpy.
• Crack eggs into a small bowl first to check for shells and freshness.
• Use cookie cutters on the griddle for fun pancake shapes: place the cutter on the pan and pour batter inside.
• Keep finished pancakes warm in a low oven (about 200°F / 90°C) while you cook the rest.

How to Store Any Leftovers?

Allow leftover pancakes to cool, then store them in an airtight container in the refrigerator for up to a few days. Reheat in the microwave for about 30 seconds or warm them in a skillet or oven until heated through.

What to Eat with Joanna Gaines Pancakes?

I enjoyed these pancakes with egg yolk coffee and spinach-and-feta chicken sausage for a complete family breakfast. They also pair wonderfully with sliced bananas, honey, maple syrup, whipped cream, or a glass of fresh orange juice. For kids, warm chocolate milk is always a hit.

FAQ

What if I don’t have buttermilk?

You can make a quick buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5–10 minutes. While fresh buttermilk is ideal, the substitute works well in a pinch.

Can I add chocolate chips or blueberries to the batter?

Yes—fold chocolate chips or blueberries into the batter just before cooking so they distribute evenly without weighing down the batter.

How do I keep pancakes warm while cooking the rest?

Place cooked pancakes on a baking sheet and keep them in a 200°F (90°C) oven until ready to serve.

Can I make the batter ahead of time?

For best results, prepare the batter just before cooking. You can, however, mix the dry ingredients ahead of time to save a few minutes in the morning.

What type of syrup is best with these pancakes?

Classic maple syrup complements buttermilk pancakes beautifully, but honey is a delicious alternative if you prefer a subtler flavor.

How can I make the pancakes fluffier?

Ensure your baking powder and baking soda are fresh and avoid overmixing the batter. Gentle handling produces lighter pancakes.

Conclusion

Joanna Gaines Pancakes are an easy, buttermilk-based breakfast that yields fluffy, golden pancakes. They’re quick to make and versatile with toppings, making them a great addition to your breakfast rotation. If you enjoy the recipe, share it with family and friends and check back for more breakfast ideas.