Name: Thomas's Fluffy Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Yield: 4 people (about 12 pancakes)
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 cups buttermilk (shake the carton first); 2 large eggs; ¼ cup melted butter, plus more for the pan; Maple syrup and extra butter, for serving

Recipe 11 · Breakfast

Thomas's Fluffy Buttermilk Pancakes

Tall, golden, fluffy pancakes with crisp buttery edges. The secret is letting the batter rest — five minutes and they puff up like crazy.

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Prep10 minutes

Cook15 minutes

Serves4 people (about 12 pancakes)

Nutritionabout 450 cal · 12g protein per serving (3 pancakes)

A tall stack of golden buttermilk pancakes with butter and maple syrup

Let the batter rest for five minutes so the pancakes puff up tall and fluffy.

How to make them

Mix the dry ingredients. In a big bowl, whisk the flour, sugar, baking powder, baking soda and salt.
Mix the wet ingredients. In another bowl, whisk the buttermilk, eggs and melted butter.
Make the batter. Pour the wet into the dry and stir just until combined — lumps are fine, don't overmix.
Let the batter rest for 5 minutes. It'll get puffy. That's the fluff happening.
Heat the pan. Put a griddle or big pan over medium heat and melt a little butter.
Cook the first side. Scoop ¼ cup batter per pancake. Cook until bubbles pop on top and the edges look set, about 2–3 minutes.
Flip and finish. Cook for 1–2 more minutes until golden.
Serve hot with butter and syrup.