With a million and one recipes out there, a pancake really has to be something special to make it stand out from the crowd. Friends, today I give you just such a pancake. A whole plate of them, actually. The lightest, fluffiest pancakes any of us here at Kitchn have ever had the pleasure of either making or eating. Every time I make them, I wonder why I ever bother making anything else.

Is that enough of a hook? I sure hope so, because these pancakes deserve to be made far and wide. Here’s how you, too, can have a piping-hot plate of lofty buttermilk pancakes for your next breakfast.

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Welp, the holidays and wintery weather have descended upon us (read: my entire house has come down with some terrible, no good, very bad cold). My recovery game plan? A whole week of hearty soups. I’m making their benefits twofold by making double batches of each and freezing extras for the crazy weeks ahead.

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For as long as I can remember, peanut butter blossoms have been a given at my family’s annual cookie swap. Showered with a light layer of crunchy sugar and filled with a signature chocolate kiss at the center, I could always count on them to be nestled amongst all the Christmas cookie classics. This year I’m bringing a spiced twist to the spread. It’s everything you’d expect from peanut butter kiss cookies, with a subtle hint of warm cinnamon.

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While you dream of having a commercial-grade, high-end oven, what you’ve likely got is whatever cheap oven your landlord purchased 700 years ago. Sure, you can turn the dial to your desired temperature, but you know from experience (and many batches of burned cookies) that you can’t trust that thing. That’s why it’s absolutely essential to have an oven thermometer, like this trusty one from Rubbermaid.

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