Fluffy Buttermilk Pancakes

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.