Joanna Gaines Pancake Recipe
Start your day right with the Joanna Gaines Pancake Recipe, featuring soft pancakes made with flour, eggs, sugar, butter, and milk.
Equipment
- Mixing bowls (one large, one medium)
- Whisk or fork
- Measuring cups and measuring spoons
- Rubber spatula or wooden spoon.
- Non-stick skillet or griddle
- Ladle or ¼-cup measuring cup for pouring batter
- Thin spatula for flipping pancakes
- Cooling rack or plate
- Paper towels (optional, for wiping the pan)
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- 1 ¼ cups whole milk
- 1 large egg
- 3 tablespoons melted butter plus extra for the pan
- 1 teaspoon vanilla extract
Optional add-ins:
- ½ cup blueberries chocolate chips, or chopped strawberries
- ½ teaspoon cinnamon or nutmeg for extra warmth
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy—overmixing will make the pancakes tough.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
- Pour about ¼ cup of batter onto the hot pan for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip the pancakes gently and cook the other side for another 1–2 minutes until golden brown.
- Transfer cooked pancakes to a plate or cooling rack and repeat with remaining batter.
- Serve warm with your favorite toppings.