The Best Pancake Recipe by Joanna Gaines
Pancakes are a classic breakfast staple loved by many. Whether you prefer plain pancakes with butter and maple syrup or enjoy adding fruits, nuts, or chocolate chips to your stack, there’s something undeniably comforting about a well-made pancake. Joanna Gaines, the well-known home and lifestyle guru, has shared her go-to pancake recipe that promises fluffy and delicious pancakes every time. In this article, we’ll dive into the details of Joanna Gaines’ pancake recipe, exploring the ingredients, preparation steps, and tips to ensure pancake perfection.
The Secret Ingredients
The secret to Joanna Gaines’ pancake recipe lies in the ingredients she uses. Here’s what you’ll need:
1. Flour: All-purpose flour is the base of the pancake batter, providing structure and a tender texture. You’ll need 2 cups of flour for this recipe.
2. Baking Powder: Baking powder is the leavening agent that helps the pancakes rise and become fluffy. Joanna’s recipe calls for 2 tablespoons of baking powder.
3. Sugar: A touch of sweetness enhances the flavor of the pancakes. This recipe uses 2 tablespoons of granulated sugar, but you can adjust it to your preference.
4. Salt: Salt adds balance to the sweetness and enhances the overall taste of the pancakes. You’ll need ½ teaspoon of salt.
5. Buttermilk: Buttermilk adds richness and tanginess to the batter, resulting in pancakes with a delightful flavor. You’ll need 2 cups of buttermilk.
6. Eggs: Eggs act as binding agents and add moisture to the batter. This recipe calls for 2 large eggs.
7. Butter: Butter adds richness and flavor to the pancakes and also prevents them from sticking to the griddle or pan. You’ll need ¼ cup of melted butter.
8. Vanilla Extract: A splash of vanilla extract enhances the flavor profile of the pancakes. You’ll need 1 teaspoon.
Now that we have the ingredients ready, it’s time to dive into the preparation steps for Joanna Gaines’ pancake recipe:
1. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
3. Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. Be careful not to overmix, as this can result in tough pancakes.
4. Let the batter rest for about 10 minutes. This allows the leavening agents to activate and gives the gluten in the flour time to relax, resulting in tender pancakes.
5. Meanwhile, preheat your griddle or non-stick skillet over medium heat. Lightly grease it with butter or cooking spray.
6. Ladle approximately ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another minute or so until golden brown.
7. Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter.
8. Serve the pancakes with your favorite toppings, such as butter, maple syrup, fresh berries, or whipped cream.
Tips for Pancake Perfection
To achieve pancake perfection using Joanna Gaines’ recipe, here are some additional tips:
1. Use a light touch when mixing the batter. Overmixing can result in dense, tough pancakes.
2. Let the batter rest for a few minutes before cooking. This helps the pancakes to rise properly and develop a tender texture.
3. Don’t overcrowd the griddle or skillet. Leave enough space between each pancake to ensure even cooking.
4. Adjust the heat as needed. If the pancakes are browning too quickly, reduce the heat slightly to prevent burning.
5. Keep the pancakes warm by placing them in a single layer on a baking sheet in a low oven (around 200°F or 93°C) while you cook the remaining batter.
Frequently Asked Questions
Q: Can I make the pancake batter ahead of time?
Yes, you can prepare the pancake batter in advance and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before using.
Q: Can I substitute buttermilk with regular milk?
If you don’t have buttermilk on hand, you can use an easy substitute. For every cup of buttermilk, mix 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup. Let it sit for 5 minutes until slightly thickened, then use it as a buttermilk replacement in the recipe.
Q: Can I freeze the cooked pancakes?
Absolutely! Once the pancakes have cooled completely, lay them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a resealable plastic bag or airtight container and store them in the freezer for up to 2 months. To enjoy, simply reheat them in the toaster or oven.
Joanna Gaines’ pancake recipe is a tried and true favorite that yields fluffy and flavorful pancakes. By following the simple steps and tips provided, you can create a stack of delicious pancakes that will impress your family and friends. Whether you enjoy them plain, with syrup, or loaded with toppings, these pancakes are sure to become a new breakfast favorite in your household. So go ahead, gather your ingredients, and start flipping those perfect pancakes!