Do you know what happens when you order a kale salad at Sunday brunch? You get to eat pancakes for dinner. That’s a real rule, right?
On Sunday morning I went to brunch with my friend JC and I had my typical debate of whether to go sweet or savory. It is really a struggle for me because I love pancakes. I mean I REALLY love pancakes. But savory usually wins out for two reasons: first, because I feel like it is usually a more balanced meal and second, because I like to bake my own sweet things (see here, here, here, you get the point). So I ended up ordering a kale salad (at Acme NYC). I love kale and I felt a little healthier starting my day with a superfood rather than with pancakes.
But then for the rest of the day I was thinking about pancakes. Dreaming about pancakes. I even thought about pancakes during my workout class, so I decided to do something about it. Breakfast for dinner, who doesn’t love that?! Plus I had some buttermilk to use up, so this was a perfect excuse! Waste not want not, right?This pancake recipe from America’s Test Kitchen is one of my go-to recipes when I want a super fluffy, decadent pancake (and when I have buttermilk on hand). They are so light and fluffy, and the buttermilk gives them the most amazing flavor. I usually add an extra tablespoon of sugar to the batter because I like my pancakes (and everything…) extra sweet.
The secret is to barely mix the batter, and then let it sit for 10 minutes. Look at how thick that is!
I mean look at the fluffiness of these pancakes.
Fluff. And no, I didn’t eat that whole stack. I did think about it though.
Best Buttermilk Pancakes
from America’s Test Kitchen
Ingredients
2 cups (10 ounces) unbleached all-purpose flour
2 Tbsp sugar
1/2 tsp salt
1tsp baking powder
1/2 tsp baking soda
2 cups buttermilk
1/4 cup greek yogurt (or sour cream)
2 large eggs
3 Tbsp unsalted butter, melted and cooled slightly
Directions
Whisk flour, sugar, salt, baking powder, and baking soda together in a medium bowl. In a second bowl, whisk together buttermilk, yogurt (the original recipe calls for sour cream, but I prefer to use yogurt), eggs, and melted butter. Make a well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Let batter sit for 10 minutes before cooking.
Heat 1 tsp canola oil on a nonstick skillet or griddle pan over medium heat. Carefully wipe out the oil using paper towels, leaving a thin film on the pan. Using a 1/4 cup measure, pour batter into pan in four places. Cook until the edges are set and bubbles on the surface are just beginning to break, 2-3 minutes. Flip the pancakes and cook until the second side is golden brown, 1-2 minutes.
I like your logic!
haha, thanks! I can always come up with some kind of rule that justifies eating sweets
These are the fluffiest pancakes I have ever seen! How incredibly delicious they look! Seriously makes me want pancake for dinner tonight! Lovely, CateyLou!
Thank you so much, Carol! I def. support eating pancakes for dinner
These pancakes are beautiful! I’m definitely giving this recipe a try. Maple syrup and bacon, here I come!
Thanks for sharing!
Thanks, Kathy! I think you will love these pancakes!
Cate ,
This is AWESOME ! I love your blog ! So impressed with all your talent …..Keep up the good work and keep the posts coming !
Christie and Barbara filled me in on your adventure and I too LOVE to bake ! Enjoy and have fun….So proud of you and I LOVE your
colorscheme too ! gaye gaye
Thanks, Gaye Gaye! So happy you found the blog! You will have to share some of your favorite recipes
Yes!!!! That is some gorgeous pancake fluff!!!
Ooh, delicious! I love pancakes; definitely my favourite food
Just copied this recipe for brunch next weekend!! They look to tender and delicious! thanks.
Thanks, Rhonda! Let me know how they turn out!!
Are you sure 2 cups of buttermilk is the right measurement? My batter came out VERY watery like crepe batter. Hmmm…
Hi Julie, 2 cups of buttermilk is the correct amount. Did you use enough flour?
I just made these for my boys … ther were none left! Awesome recipe.
*there*